Chocolate San Sebastian cheesecake

Ingredients

Cheesecake

cream cheese: 500 grams (17.6 ounces)
bitter chocolate: 260 grams (9.2 ounces)
sugar: 120 grams (4.2 ounces)
egg yolk: 2 pieces
egg: 4 pieces
flour: 15 grams (0.53 ounces)
cocoa powder: 10 grams (0.35 ounces)
whipping cream: 260 grams (9.2 ounces)

Equipment

Springform Pan
This special pan allows for easy removal of your cheesecake without damaging the crust. Tip: Line the bottom and sides with parchment paper to prevent sticking.
Electric Mixer
Whisking by hand can be tiring and uneven. An electric mixer ensures a smooth, lump-free batter. Tip: Use on low speed to avoid over-mixing.
Water Bath (Bain Marie)
If you choose to melt your chocolate this way, it provides a gentle, even heat. Tip: Stir regularly for a velvety melt.
Oven Thermometer
For perfect baking, make sure your oven is at the correct temperature. Many ovens run hotter or colder than their settings indicate.

Instructions

Step 1

NOTE: All the ingredients should be at room temperature! Take them out of the fridge a couple of hours before cooking.

Step 2

Grease the baking tin with butter, and line it with baking parchment so that the edges of the parchment extend beyond the edges of the tin.

Step 3

Preheat the oven to 392°F (200°C).

Step 4

Tip: Make sure the chocolate is completely melted but not too hot when added to the mixture. Melt the chocolate in a water bath or in a microwave in a pulsed mode, taking it out every 30 seconds and stirring.

Step 5

Put the cream cheese into a mixer bowl, and whisk at minimum speed until smooth.

Step 6

Then add sugar, and mix again.

Step 7

Tip: Adding the eggs one at a time ensures a smoother batter. Next, add the yolks and eggs one at a time, mixing thoroughly each time.

Step 8

Add melted chocolate, and mix again.

Step 9

Then add the sifted flour and cocoa powder.

Step 10

At the end, pour in the cream.

Step 11

Pour the resulting batter into the prepared tin, and bake for about 50-60 minutes.

Step 12

Then increase the temperature to 410°F (210°C), and bake for about 10 more minutes. The cheesecake will rise slightly and a dark crust will form on top.

Step 13

Tip: Cool the cheesecake completely in the tin before removing to prevent it from cracking. Cool the finished cheesecake completely.

Servings

The real fun begins when it's time to serve your masterpiece! 🎉

**Slice and Serve:** Once your cheesecake has cooled completely, slice it with a warm knife for the cleanest cut. Simply dip the knife in hot water and wipe it dry before each cut. 🍴

**Dress it Up:** Top each slice with a dollop of whipped cream, a sprinkle of cocoa powder, or even fresh berries to add a burst of color and flavor. 🍓🍫

**Pair Perfectly:** Serve with a cup of freshly brewed coffee or a glass of your favorite dessert wine for a match made in heaven. ☕🍷

**Picnic Perfect:** Why not pack a slice for a picnic? Store it in a cooler bag and enjoy a gourmet treat in the great outdoors. 🌳🧺

Variations

Gluten-Free Version 🌟: Swap out the flour for a gluten-free blend or almond flour. Make sure to double-check all your ingredients are certified gluten-free.

Vegan Version 🌱: Replace the cream cheese with a vegan cream cheese substitute, the eggs with flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg), and the whipping cream with coconut cream. This way, everyone can enjoy your delicious cheesecake! 😋

Faq

Why is my cheesecake cracking on top?
This usually happens because of over-baking or cooling too quickly. To avoid this, bake at the recommended temperatures and let it cool gradually inside the oven with the door slightly open.
Can I use a different type of chocolate?
Absolutely! You can use semi-sweet or even milk chocolate if you prefer a milder taste. Adjust the sugar amount accordingly if necessary.
How do I know when my cheesecake is done?
The edges should be set and the center should still be a little wobbly. It will continue to set as it cools. Use a gentle jiggle test instead of a toothpick test for cheesecakes.
Should I bake my cheesecake in a water bath?
A water bath can help create a smoother texture by providing an even temperature, but it's not strictly necessary. Just ensure you don’t introduce too much moisture if you choose to use one.
How can I achieve a creamier texture?
Ensure all your ingredients are at room temperature before mixing, and avoid over-mixing to keep the texture smooth and creamy.
Can I freeze my cheesecake?
Yes, you can! Wrap your cooled cheesecake tightly in plastic wrap and store it in an airtight container before freezing. Thaw it in the refrigerator overnight before serving.