Saleh’s Plate · By Saleh Alkhalifa

Chocolate Basque Cheesecake

A deeply burnished, crustless chocolate cheesecake with the dramatic edges of a Basque bake and a silky, truffle-like center. Fresh raspberries add a bright finish.

Ingredients

Cheesecake

  • 24 oz full-fat cream cheese, room temperature
  • 1 cup granulated sugar
  • 4 large eggs, room temperature
  • 1½ cups heavy cream
  • 8 oz dark chocolate, melted and cooled slightly
  • ¼ cup unsweetened cocoa powder
  • 1 tbsp all-purpose flour
  • 1 tsp vanilla extract
  • ½ tsp fine salt

To serve

  • Fresh raspberries
  • Warm chocolate sauce (optional)

Instructions

  1. Heat the oven to 425°F (218°C). Crumple two large sheets of parchment, smooth them out, and use them to line a 9-inch springform pan with several inches rising above the rim.
  2. Beat the cream cheese and sugar on medium-low speed until completely smooth, scraping the bowl often. Add the eggs one at a time, mixing just until incorporated.
  3. Mix in the heavy cream, melted chocolate, vanilla, and salt. Sift in the cocoa powder and flour, then mix on low only until the batter is smooth and uniform.
  4. Pour the batter into the lined pan and tap it gently to release large air bubbles. Bake for 40–45 minutes, until the top is deeply browned, the edges are set, and the center still wobbles generously.
  5. Cool completely in the pan; the center will sink slightly as it settles. Refrigerate for at least 4 hours, preferably overnight, before releasing the pan.
  6. Let the cheesecake stand at room temperature for 20 minutes. Slice with a warm, clean knife and serve with raspberries and a restrained drizzle of chocolate sauce.