Chocolate Basque Cheesecake Recipe

A Basque cheesecake made with dark chocolate: a deeply caramelised top, a dense, silky centre, and a warm milk chocolate sauce poured over each slice just before serving. Made the day before and baked in two phases, it is the kind of dessert people remember.

Two recipes in one card
- Chocolate Basque cheesecake: cream cheese, dark couverture ganache and a cold-rested batter, baked for a caramelised top and creamy centre
- Milk chocolate sauce: a glossy pouring sauce that runs down the sides of every slice

What makes this recipe work
- A cold batter at 3–4 °C, so the top caramelises while the centre stays creamy
- A two-phase bake: 230 °C to colour, then 190 °C to set the custard
- Pulled at 64–65 °C and finished by carry-over heat for a silky texture
- Blended fully submerged for a smooth, bubble-free slice
- A warm sauce on a cold slice for a glossy, flowing finish

What you get
- A 3-page printable method card (PDF)
- Ingredients by weight in grams for one 18 cm cake, 10 slices
- Temperature reference table for every stage
- Step-by-step method in six stages, from ganache to service
- Key principles explained, so you understand why each step matters
- Troubleshooting guide: set centre, pale top, lumps, bubbles, dull sauce
- Storage times for the batter, cake and sauce

Serve chilled, or rest it 20 minutes at room temperature for an even creamier centre.