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Chocolate Basque Cheesecake
Ingredients
- 1/3 cup unprocessed cocoa
- 1/3 cup cornstarch
- 1/2 teaspoon instant espresso
- 2 cups heavy cream at room temperature, divided use
- 6 ounces dark chocolate (between 64% and 72% cacao)
- 2 pounds best-quality cream cheese at room temperature
- 1-1/3 cup sugar
- 1 tablespoon vanilla
- 1/4 teaspoon fine sea salt
- 6 large eggs at room temperature
- 1/3 cup extra virgin olive oil
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Directions
- Preheat oven to 400°F.
- Line a 10-inch by 3-inch springform pan with a large piece of parchment paper, pleating it as needed to flatten it against the sides—don’t worry about making the pleats uniform.
- Add a second piece of parchment if needed for full coverage, placing it diagonally opposite the first one.
- Sift the cocoa and cornstarch into a small bowl to remove any lumps; set aside.
- In a small cup, mix the instant espresso into 1 tablespoon of the heavy cream; set aside.
- Coarsely chop the chocolate and place 5 ounces in a microwave-safe bowl.
- Microwave at 50% power for 2 minutes, stir, and repeat until the chocolate is almost fully melted.
- Out of the microwave, add the remaining ounce of chocolate to the bowl, let sit for 2 minutes, and then stir until smooth; set aside.
- In the bowl of a stand mixer fitted with the flat beater or in a very large bowl using a hand mixer, beat the cream cheese at medium-high speed for about 2 minutes, until smooth and creamy, stopping every minute or so to scrape down the sides of the bowl.
- Beat in the sugar, vanilla, instant espresso and cream mixture, and salt.
- Lower the speed and add the eggs, one at a time, followed by the cornstarch/cocoa, the melted chocolate, the rest of the heavy cream, and the olive oil.
- Make sure to scrape the bottom of the work bowl with a flexible spatula to incorporate any lumps.
- Pour the batter into the pan and bake for about an hour, until the top turns deep brown (the center will still jiggle a bit).
- Place on a wire rack to cool completely before transferring to the fridge to chill from 4 hours to overnight.
- When ready to serve, release the sides of the pan and gently peel the parchment away from the sides.
- You can slice it from the parchment right from the pan bottom or use a cake lifter to transfer the cake to a platter.
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