Chocolate Burnt Basque Cheesecake by @millsandbuns

23 min
Medium

1 serving

🧀

110 g

Cream Cheese

🍬

25 g

Caster Sugar

🥛

60 ml

Heavy Cream

🥚

40 g

Egg

🍫

45 g

Dark Chocolate

🌾

3 g

Flour

🍫

2 g

Cocoa Powder

Preparation Steps

  1. Step 1/9

    Preheat the oven to 200°C (390°F). Line or grease one small individual cake pan.

    🍰individual cake pan

  2. Step 2/9

    Melt the 45 g dark chocolate gently until smooth. Let it cool slightly so it does not cook the egg.

    dark chocolate
    🥣mixing bowl
    🥄spatula

  3. Step 3/9

    Whisk the 110 g cream cheese with 25 g caster sugar until smooth and creamy.

    cream cheese
    caster sugar
    🥣mixing bowl
    🥄whisk

  4. Step 4/9

    Whisk in the 60 ml heavy cream until the mixture is fully combined.

    heavy cream
    🥣mixing bowl
    🥄whisk

  5. Step 5/9

    Whisk in the 40 g egg and the melted 45 g dark chocolate until the batter is glossy.

    egg
    dark chocolate
    🥣mixing bowl
    🥄whisk

  6. Step 6/9

    Add the 3 g all-purpose flour and 2 g cocoa powder. Whisk just until no dry streaks remain.

    all-purpose flour
    cocoa powder
    🥣mixing bowl
    🥄whisk

  7. Step 7/9

    Pour the batter into the prepared individual cake pan. Tap the pan gently to release large air bubbles.

    🍰individual cake pan
    🥄spatula

  8. Step 8/9

    Bake at 200°C (390°F) for 10 to 15 minutes. Remove it when the top is dark brown and the center is still jiggly.

    🍰individual cake pan

  9. Step 9/9

    Cool the cheesecake completely at room temperature. Refrigerate it overnight before slicing and serving.

    🍰individual cake pan
    🔪knife

Composition

Ingredients

Types

Dairy, Sweeteners, Eggs, Chocolate, Baking ingredients

Ingredients

Cream cheese, Caster sugar, Heavy cream, Egg, Dark chocolate, Flour, Cocoa powder

Allergens

Milk, Egg

Dietetics

Dietary regimen

Vegetarian, Gluten-conscious

Calories

1110 kcal

Macro nutrients

Protein: 22g, Carbohydrates: 82g, Sugars: 70g, Fat: 78g, Saturated fat: 46g, Fiber: 5g

Nutritional Information

Minerals

Calcium: 390mg, Iron: 4mg, Potassium: 550mg, Sodium: 430mg

Vitamins

Vitamin A: 700mcg, Vitamin D: 2.5mcg, Vitamin B12: 1.5mcg, Vitamin E: 2.5mg

Preparation

Time Information

Preparation

10 minutes

Cooking

13 minutes

Overall

23 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

mixing bowl, whisk, spatula, individual cake pan, kitchen scale, knife

Appliances

oven, refrigerator, microwave

Type

Type

Type Of Dish

Dessert, Cake

Occasions

Dessert, Date night, Celebration, Weekend baking, Individual treat

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

Spanish, Basque

Geographic

Spain, Basque Country

Various

Aspect

Texture

Creamy, Velvety, Silky, Jiggly, Set, Soft

Flavors

Chocolatey, Rich, Sweet, Tangy, Caramelized, Slightly bitter

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Cool completely before covering,Do not leave out longer than 2 hours because it contains dairy and egg), fridge : 3 days (Store in an airtight container,Keep at or below 4°C (40°F),Serve chilled or let stand for 10 min before eating), freezer : 30 days (Wrap tightly in plastic wrap and place in an airtight container,Thaw overnight in the refrigerator,Texture may become slightly less creamy after freezing)