Chocolate Basque Cheesecake Recipe

Chill bowl

Place a medium mixing bowl and beaters in the refrigerator for 10 minutes to chill; this helps the cream whip faster.

Combine 1 cup speculoos cookie butter, 1 cup heavy cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla extract, and 1 teaspoon instant espresso powder (if using) in the chilled bowl.

Whip on medium-high speed until soft peaks form and mixture is smooth and slightly thickened (about 2–3 minutes). Taste and adjust sweetness by adding up to 1 tablespoon more powdered sugar if desired. Refrigerate until serving.

Preheat the oven to 350°F (180°C). Line a small baking sheet with parchment paper.

Combine 1 cup finely crushed speculoos cookies, 3 tablespoons melted unsalted butter, 1 tablespoon light brown sugar, and 1 teaspoon kosher salt in a bowl. Stir until mixture resembles wet sand and holds together when pressed.

Spread the crumble mixture in an even layer on the prepared sheet and bake for 7–9 minutes, until fragrant and slightly crisp. Remove and cool completely — it will crisp further as it cools. Break into small clusters. Set aside.

Preheat the oven to 400°F (205°C). Line a 9-inch (23 cm) springform pan with a tall collar of parchment paper: cut an oversized square so paper extends 3–4 inches above the rim. Do not grease the paper.

Melt 8 oz chopped bittersweet chocolate with 1 cup heavy cream together: place chocolate in a heatproof bowl and microwave in 20–30 second bursts, stirring between, until smooth; alternatively use a double boiler. Set chocolate ganache aside to cool slightly (about 5 minutes).

In a large bowl, beat 28 oz room-temperature cream cheese with 1 cup granulated sugar on medium speed until very smooth and no lumps remain (2–3 minutes). Scrape down the bowl.

Add the melted chocolate mixture to the cream cheese and mix on low until combined and uniform in color.

Add the eggs one at a time, mixing on low speed after each addition just until incorporated. Do not overmix.

Sift in 3 tablespoons unsweetened cocoa powder, 2 tablespoons all-purpose flour, 1 teaspoon vanilla extract, and 1 teaspoon fine salt. Fold or mix on low until evenly incorporated and batter is smooth.

Give the batter a final gentle stir to remove air bubbles. Pour the batter into the prepared parchment-lined pan. Smooth the top with a spatula. Tap the pan gently on the counter to release large air pockets.

Bake at 400°F (205°C) for 20 minutes, then reduce oven temperature to 375°F (190°C) and continue baking for 20–30 more minutes. The top should be deeply browned and blistered (almost burnt-looking) — classic Basque appearance — and the center still slightly wobbly when shaken. Total bake time ~40–50 minutes depending on oven.

Remove the cake from the oven and allow it to cool in the pan for 1 hour at room temperature. The cake will sink slightly as it cools — this is normal. Then refrigerate (in the pan, uncovered or loosely covered) for at least 4 hours, preferably overnight, to set.

Prepare the mocha drizzle: place 2 tablespoons brewed espresso (hot) and 2 ounces chopped dark chocolate plus 1 tablespoon unsalted butter in a small heatproof bowl. Microwave in 20-second bursts, stirring until smooth, or use a double boiler. If you want the drizzle sweeter, stir in 1 tablespoon powdered sugar while still warm. Finish with 1/4 teaspoon sea salt flakes if using.

When the cheesecake is chilled and ready to serve, remove it from the pan by lifting the parchment. Transfer to a serving plate.

Spoon or drizzle the warm (but not piping hot) mocha chocolate over the top, letting some run down the sides. Dollop or pipe the speculoos cream around the top or serve on the side.

Sprinkle the biscoff crumble over the top and around the serving plate for texture. Optionally top with a few extra cookie crumbs and a light pinch of sea salt.

Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Serve chilled or at cool room temperature with extra speculoos cream and mocha drizzle on the side.