HomeGeneralChocolate Basque Cheesecake by Tavel Bristol-Joseph

Chocolate Basque Cheesecake by Tavel Bristol-Joseph

(This recipe appeared in the Spring 2021 issue of Pastry Arts Magazine)

Sponsored by Ghirardelli

  • 1020 g cream cheese, room temperature
  • 340 g granulated sugar
  • 25 g all-purpose flour
  • 484 g heavy cream
  • 6 large eggs
  • 1 large egg yolk
  • 1 ½ tsp vanilla extract
  • 170 g Ghirardelli Sweet Ground Powder
  • Dark Chocolate and Cocoa
  • 170 g Ghirardelli 60% Dark Chocolate, melted

  1. In the bowl of an electric mixer fitted with the paddle, mix the cream cheese with the sugar to combine, then mix on high speed until smooth and creamy.
  1. In another bowl, mix together the flour and cream until smooth. Add to the cream cheese mixture and mix to combine. While mixing, add the eggs and yolk ¼ at a time, scraping down the sides of the bowl as necessary and mixing until blended. 
  1. In another bowl, stir together the Ghirardelli Sweet Ground Powder Dark Chocolate and Cocoa with the melted Ghirardelli 60% Dark Chocolate until blended. Slowly add half of the cheesecake batter to the chocolate mixture, then add the remaining batter and mix until smooth. Scrape the mixing bowl with a rubber spatula to ensure the batter is well blended.
  2. Line a springform pan with parchment paper and add the batter. Bake at 450˚F (232˚C) with level 1 fan for 30 minutes, without opening the oven. Cool completely.
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