Description
This Chocolate Basque Cheesecake Loaf features a rich, creamy vanilla cheesecake with a signature caramelized exterior, topped with a smooth chocolate layer and finished with cocoa dusting. The inside stays soft and custardy while the top adds a deep chocolate finish
Ingredients
Basque Cheesecake:
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
Chocolate Top Layer:
- 1 cup chocolate chips
- ½ cup heavy cream
Finish:
- Cocoa powder for dusting
Instructions
Preheat oven to 400°F (200°C). Line a loaf pan with parchment paper, letting it fold naturally for that rustic Basque look.
In a bowl, beat the cream cheese and sugar until smooth and creamy with no lumps.
Add eggs one at a time, mixing well after each addition until fully incorporated.
Mix in heavy cream, vanilla extract, and cornstarch until the batter is smooth and silky.
Pour the batter into the lined loaf pan. Bake for 40–50 minutes until the top is deeply golden brown and slightly burnt, with a jiggly center.
Let the cheesecake cool at room temperature, then chill in the refrigerator for at least 4 hours or overnight to fully set.
Heat the heavy cream until hot (not boiling), then pour over chocolate chips. Let sit 1 minute, then stir until smooth and glossy.
Pour the chocolate mixture over the chilled cheesecake and spread evenly. Let it set in the fridge for about 30–60 minutes.
Dust lightly with cocoa powder before slicing. The inside should be creamy while the top is smooth and rich.
Notes
- The burnt edges are normal and essential for Basque style
- The center should still jiggle when removed from oven
- Chill fully before adding chocolate layer
- Chocolate topping should be smooth, not too thick
- Use parchment paper loosely for rustic shape
Nutrition
- Serving Size: slice
- Calories: 410