Basque Chocolate Cheesecake Recipe

Prep and preheat

Preheat oven to 210°C (410°F). Line a 9-inch (23 cm) springform pan or cake pan with high-sided parchment paper, leaving 4–5 cm of paper above the rim (crease and press paper so it stands upright). Lightly butter the base to help the paper stick if desired.

Melt chocolate

Place the chopped bittersweet chocolate in a heatproof bowl. Gently heat 100 ml of the heavy cream until just steaming (do not boil) and pour over the chocolate. Let sit 1 minute, then whisk until smooth. Set aside to cool slightly.

Beat cream cheese and sugar

In a large bowl or stand mixer fitted with the paddle, beat the room-temperature cream cheese with the granulated sugar on medium speed until very smooth and almost lump-free, about 2–3 minutes, scraping the bowl as needed.

Add eggs and flavor

Add the eggs one at a time, beating briefly after each addition until incorporated (do not overbeat). Mix in the vanilla extract and salt.

Incorporate chocolate and flour

Slowly pour the melted chocolate mixture into the cream cheese mixture and mix on low until uniform. Sprinkle the flour over the mixture and fold or mix briefly just until incorporated.

Add cream and finish batter

With the mixer on low, slowly stream in the remaining heavy cream (380 ml: 480 ml total less 100 ml used to melt chocolate) and mix until the batter is smooth, glossy and pourable, about 20–30 seconds. Scrape down the bowl to ensure even consistency.

Bake

Pour the batter into the prepared parchment-lined pan. Tap the pan gently on the counter to remove large air bubbles. Bake in the preheated 210°C (410°F) oven for 10 minutes, then reduce the oven temperature to 200°C (390°F) and bake for an additional 30–40 minutes until the top is deeply caramelized/burnt-looking and the center still jiggles slightly when shaken. Total bake time typically 40–50 minutes; large ovens vary.

Cool

Remove the cheesecake from the oven and allow it to cool in the pan to room temperature on a wire rack (about 2 hours). The cake will deflate slightly and set as it cools. Once cooled, cover and refrigerate at least 4 hours or overnight for best texture.

Combine the quartered strawberries, granulated sugar, lemon juice and optional orange liqueur in a bowl. Toss gently to coat. Let macerate at room temperature for 30–60 minutes (or refrigerate up to 4 hours) until the berries release their juices but remain bright. Stir gently before serving so juices are evenly distributed.

Chill a mixing bowl and whisk or beaters for 10–15 minutes in the refrigerator. Pour the cold heavy cream into the bowl, add the icing sugar and vanilla. Whip on medium-high speed until soft peaks form, about 2–3 minutes. Do not overwhip; stop when peaks hold but are still glossy. Keep chilled until ready to serve.

Remove the chilled Basque chocolate cheesecake from the refrigerator. Using a warm, dry knife (dip in hot water and wipe dry between cuts), slice the cheesecake into wedges.

Plate each slice and spoon a generous portion of macerated strawberries and their juices alongside or on top of the slice. Add a dollop or quenelle of Chantilly cream to each plate.

Optional garnish: grate a little extra bittersweet chocolate over the cream or add a fresh whole strawberry. Serve immediately.