Chocolate Basque Cheesecake

De The Cooking Foodie · 90 min

Ingredientes

Preparación

1. Preheat the oven to 210°C (410°F). Grease a 9-inch (23 cm) springform pan and line it with parchment, letting the edges overhang by about 2 inches (5 cm).
2. Melt the dark chocolate in a microwave-safe bowl in 30-second bursts, stirring between each, until smooth. Let it cool slightly.
3. Beat the softened cream cheese and sugar until smooth and creamy, about 2 to 3 minutes. Add the melted chocolate, sift in the cocoa powder and mix until smooth.
4. Add the eggs one at a time, mixing well after each. Pour in the heavy cream and vanilla bean paste and beat until combined.
5. Sift in the flour, add the salt and mix on low speed just until combined, without overmixing.
6. Pour into the prepared pan and bake 40 to 55 minutes, until the top is deeply golden and the centre still has a slight jiggle when the pan is moved.
7. Cool at room temperature for about 2 hours, then refrigerate for at least 4 hours or preferably overnight.
8. Remove from the springform pan and slice.

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