Chocolate San Sebastian Cheesecake That Melts in Your Mouth Recipe
Indulge in this luscious Chocolate San Sebastian Cheesecake that perfectly balances rich dark chocolate with a creamy, melt-in-your-mouth texture. This no-crust cheesecake is baked until the top is beautifully caramelized and browned, creating a slightly burnt exterior that contrasts with the smooth and fudgy center. Ideal for chocolate lovers seeking a decadent yet simple dessert.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 5 hours (including chilling)
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Ingredients
Scale
Cheesecake Batter
- 16 oz cream cheese
- 4 large eggs
- 1 cup granulated sugar
- 6 oz dark chocolate (60–70%)
- 1 cup heavy cream
- 1 tsp vanilla extract
- 1/4 cup all-purpose flour
Other
- Parchment paper
Instructions
- Preheat and Prepare Pan: Preheat your oven to 400°F (200°C) and line a 9-inch springform pan with parchment paper, allowing the paper to overhang the edges for easy removal of the cheesecake later.
- Melt Chocolate: Melt the dark chocolate until smooth, either using a double boiler or microwave in short bursts. Let it cool slightly to avoid curdling the cream cheese mixture.
- Beat Cream Cheese and Sugar: In a large mixing bowl, beat the cream cheese and granulated sugar together until the mixture is smooth and creamy, with no lumps.
- Add Eggs and Flavorings: Incorporate the eggs one at a time into the cream cheese mixture, mixing well after each addition to ensure a smooth batter. Then add the vanilla extract, heavy cream, and the slightly cooled melted chocolate. Mix thoroughly to combine.
- Add Flour Gently: Sift the all-purpose flour over the batter and gently fold it in until just combined, taking care not to overmix and deflate the batter.
- Bake the Cheesecake: Pour the batter into the prepared springform pan. Bake in the preheated oven for 40 to 45 minutes, or until the top is deeply browned and the center gently jiggles when shaken.
- Cool and Chill: Allow the cheesecake to cool to room temperature in the pan. Once cooled, refrigerate for at least 4 hours, preferably overnight, to set and enhance the flavors.
- Slice and Serve: Use a hot knife to slice the cheesecake cleanly. Serve slightly chilled to enjoy its melt-in-your-mouth texture and rich chocolate flavor.
Notes
- Allow the chocolate to cool slightly before adding to prevent curdling of the batter.
- Using a hot knife to slice prevents cracking and ensures clean cuts.
- This cheesecake has a naturally burnt and caramelized top—it’s essential to the flavor and texture.
- Letting the cheesecake chill overnight improves its firmness and taste.
- Use parchment paper to easily release the cheesecake from the pan without damage.
Keywords: Chocolate San Sebastian Cheesecake, Burnt Basque Cheesecake, Dark Chocolate Cheesecake, Melt-in-your-mouth cheesecake, Spanish dessert
