San Sebastian cheesecake (chocolate edition)

Ingredients

Cheesecake

400 grams (14.1 ounces) cream cheese
200 grams (7.1 ounces) whipping cream
85 grams (3 ounces) sugar
4 large eggs
20 grams (0.7 ounces) cocoa powder
20 grams (0.7 ounces) rice flour
80 grams (2.8 ounces) bitter chocolate

Equipment

Mixing Bowl
Choose a large mixing bowl to ensure you have enough space to combine all ingredients without spillage.
Electric Mixer or Whisk
If you use a mixer, set it to the lowest speed to avoid over-mixing. A sturdy whisk works just as well if you prefer manual mixing.
Baking Mold
A circular mold, preferably with removable sides, lined with parchment paper, will make it easy to release the cheesecake after baking.
Sifter
A sifter is essential for evenly distributing the cocoa and rice flour into the mixture to avoid any lumps.

Instructions

Step 1

Step 1: Take the cream cheese out of the fridge in advance so that it reaches room temperature. Tip: Room temperature cream cheese is easier to mix and results in a smoother cheesecake.

Step 2

Step 2: Preheat your oven to 392°F (200°C). Tip: Always start preheating your oven early to ensure it reaches the correct temperature by the time you are ready to bake.

Step 3

Step 3: In a large bowl, combine the cream cheese and sugar using a whisk or the lowest speed setting on a mixer until smooth. Tip: Overmixing can incorporate too much air and result in a cracked cheesecake.

Step 4

Step 4: Add the eggs one at a time, mixing well after each addition. Tip: Make sure each egg is fully incorporated before adding the next one.

Step 5

Step 5: Pour in the whipping cream and stir until well combined. Tip: Whipping cream adds richness to the cheesecake. Do not over-stir to avoid too much air in the batter.

Step 6

Step 6: Melt the bitter chocolate and then blend it into the mixture. Tip: Use a microwave or double boiler to melt the chocolate and let it cool slightly before adding.

Step 7

Step 7: Sift the rice flour and cocoa powder into the mixture and fold gently until fully mixed. Tip: Sifting helps avoid lumps and ensures even distribution.

Step 8

Step 8: Pour the batter into a springform pan lined with parchment paper. Tip: Lining helps to easily remove the cheesecake from the pan.

Step 9

Step 9: Bake the cheesecake for 30-40 minutes, or until it gently trembles when shaken. Tip: The center should still be slightly jiggly—a sign that it is perfectly baked.

Step 10

Step 10: Let the cheesecake cool completely, then remove it from the mold and refrigerate for 4-6 hours. Tip: Refrigerating allows the cheesecake to set and develop its flavors.

Servings

Picture this: It's a sunny Sunday afternoon 🌞, and you're at your favorite spot in the garden, ready to savor a slice of your homemade masterpiece. **This cheesecake pairs beautifully with fresh berries**. Try garnishing with a medley of blueberries, strawberries, and raspberries for a burst of color and freshness.

How about a drizzle of **homemade berry compote**? It's the perfect tangy complement to the rich, creamy filling. For a sophisticated touch, sprinkle some **crushed nuts** — such as pistachios or almonds — on top.

Let’s not forget the beverages! Enjoy this cheesecake with a **cup of freshly brewed coffee** ☕, or for an exciting twist, pair it with a glass of **champagne** 🥂. Either way, it's an experience to relish and share with your loved ones.

Variations

🍰 **Gluten-Free Version**: Substitute the rice flour with **gluten-free all-purpose flour** to create a delicious gluten-free cheesecake that everyone can enjoy!

🍰 **Vegan Version**: Swap the cream cheese with **vegan cream cheese**, and use **coconut cream** in place of whipping cream. Replace each egg with a combination of 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water, and use **vegan dark chocolate**. Voila, a vegan delight!

Faq

How do I know when my cheesecake is done baking?
The cheesecake should still **tremble slightly** in the center when shaken. This means it's cooked perfectly and will set as it cools.
Can I use a hand mixer instead of a stand mixer?
Yes, a hand mixer on the lowest speed works just as well. Make sure to avoid over-mixing.
How do I prevent cracks in my cheesecake?
To prevent cracks, ensure all ingredients are at room temperature and avoid over-beating the mixture. Baking the cheesecake in a water bath can also help.
How can I make my cheesecake extra creamy?
Use full-fat cream cheese and whipping cream. Ensure these ingredients are mixed thoroughly to create a smooth, creamy texture.
What's the best way to melt the chocolate?
Melt the chocolate using a double boiler, or in the microwave at 30-second intervals, stirring each time, to prevent it from burning.
Can I freeze the cheesecake for later?
Yes! Cheesecake freezes very well. Wrap it tightly in plastic wrap and then in aluminum foil before freezing. Thaw in the fridge before serving.