(Photography: Tim Roberts, styling: Michele Cranston, recipe: Steph de Sousa)
This chocolate Basque cheesecake is rich, creamy and intentionally burnt on top – a signature of this viral Spanish dessert. With a soft, almost mousse-like centre and deep chocolate flavour enhanced by coffee, it’s one of the easiest baked cheesecakes you can make. There’s no crust, no water bath and no complicated steps, just a beautifully caramelised top and a perfectly jiggly centre every time.
Created by social media queen, Steph de Sousa (a.k.a. @steph_cooks_stuff), it’s an Easter recipe that will be a hit on the dessert table!
Why this recipe works
There are so many reasons you’ll love Steph’s Easter chocolate basque cheesecake.
- High-heat baking creates the signature burnt top while keeping the centre silky and soft
- Coffee intensifies the chocolate flavour without making it taste like coffee
- No crust means less prep and less fuss
- It’s meant to crack and sink slightly, so it’s very forgiving for home bakers
- That jiggly centre sets into the perfect creamy texture once chilled
Ingredients
Method
Preheat oven to 220°C/200°C fan-forced. Double line a 20cm springform pan with baking paper.
Place cream cheese and sugar in a food processor and pulse until smooth. Add cream, flour, cocoa, coffee and eggs. Pulse until smooth.
Pour mixture into prepared pan, bake 45–60 minutes. The top will look dark and almost burnt, and the middle will be wobbly.
Turn off oven and let the cheesecake cool inside for 15 minutes. Transfer to a wire rack, leave to cool for 1 hour. Refrigerate overnight to set.
Just before serving, melt chocolate in the microwave in 30-second bursts, until melted and smooth. Pile cheesecake with cream, raspberries, drizzle with melted chocolate and decorate with
Easter eggs.
Steph’s tips for the perfect basque cheesecake
- Use room temperature ingredients for a smooth, lump-free batter
- Don’t overmix the eggs. Too much air can cause excessive cracking
- Bake until the centre is still jiggly, it will firm up as it cools
- Don’t be afraid of the dark top, the “burnt” surface adds flavour, not bitterness
- Chill overnight for best results to improve texture and flavour
How to serve
Serve slightly chilled or at room temperature for the best texture. It pairs beautifully with fresh berries, lightly whipped cream or a dusting of cocoa. For an extra indulgent finish, drizzle with chocolate sauce or serve with a shot of espresso.
How to store
Store covered in the fridge for up to 3–4 days. This cheesecake actually improves in flavour and texture overnight. You can also freeze it. Wrap slices individually and freeze for up to 1 month. Thaw overnight in the fridge before serving
What is the difference between Basque cheesecake and normal cheesecake?
A normal cheesecake has a biscuit crumb as the crust to hold the smooth, cheesecake centre while a Basque cheesecake does not have a crust. Basque cheesecakes are cooked until the top is completely burnt and doesn’t have any added layers. The texture is more souffle-like, making it lighter than your regular dense cheesecake.
What is so special about Basque cheesecake?
Basque cheesecakes have a fancy reputation because of its light and airy centre, remaining jiggly and loose. It has a more sophisticated look.
What is the flavour of Basque cheesecake?
A basque cheesecake has a slightly bitter, tangy undertone because of its burnt top, mixed with the flavour of the cheesecake. In this instance, a rich creamy chocolate.
Easy basque cheesecake variations to try
- Espresso chocolate Basque cheesecake: Increase the coffee slightly for a deeper flavour
- Raspberry chocolate version: Serve with fresh raspberries or swirl raspberry puree through the batter
- White chocolate Basque cheesecake: Swap dark chocolate for white chocolate for a sweeter twist
- Gluten-free option: Replace the flour with gluten-free plain flour
Want more recipes from Steph de Sousa?
