Easy Chocolate Loaf Basque Cheesecake - Chocolatey, Creamy, and Perfect for Sweet Lovers!
If you’re all about that low-effort, high-reward dessert life (same!), this Chocolate Loaf Basque Cheesecake is going to rock your world. Think rich, dark chocolate meets silky cream cheese—all baked into a Basque Loaf Pan Cheesecake that’s beautifully rustic, delightfully imperfect, and dangerously addictive. It’s the kind of dessert that makes people think you spent hours in the kitchen… but really, it’s more of a mix-and-bake situation. Win-win, right?
What makes Basque cheesecake so irresistible? It’s the simplicity. No biscuit base. No water bath. No fancy tricks. Just a golden, almost burnt top (that’s the signature look of a Basque Burnt Cheesecake Loaf Pan) and a luxuriously creamy centre that melts in your mouth. It’s perfectly imperfect—and that’s exactly the point.
Now, imagine that classic, custardy centre infused with dark chocolate. Yep, this Loaf Pan Basque Cheesecake Recipe takes the original up a notch with deep cocoa richness and a whisper of bitterness that keeps every bite balanced. Serve it plain, or if you’re feeling fancy, pair it with a boozy berry compote or a scoop of vanilla ice cream. I once flamed a cherry-and-berry mix with brandy right at the table—let’s just say, it earned some applause.
A few quick tips before you dive in: No food processor? No worries—grab your hand or stand mixer. And if your cream cheese feels like a brick, let it chill on the counter for 15–30 minutes before blending.
Whether you call it a Cheesecake Loaf, a Pound Cake Cheesecake, or your new favorite from your go-to Torte Recipes, one thing’s for sure—you’ll be making this one again (and again). Seriously, who needs perfection when you’ve got something this good?
Easy Chocolate Loaf Basque Cheesecake
Chocolatey, Creamy, and Perfect for Sweet Lovers!
Prep Time: 15 minutes | Cook Time: 40 minutes | Servings: 8 | Category: Dessert | Author: Alma
Ingredients
- 150 g (5 oz) high-quality dark chocolate (70% cocoa or more)
- 250 ml (1 cup) heavy cream
- 150 g (¾ cup) granulated sugar
- 40 g (⅓ cup) cornstarch (Maizena)
- ½ tsp salt
- 2 tsp vanilla extract
- 500 g (1 block) firm cream cheese
- 3 large eggs, preferably free-range
Instructions
- Prep Your Loaf Pan: Set your oven to 190°C (375°F). Line a standard loaf pan with crumpled baking paper, letting it hang over the edges—this gives your cheesecake that rustic, homemade look and makes it easy to lift out later.
- Melt the Chocolate: Gently melt the chocolate over a double boiler or a heatproof bowl set above simmering water. Once smooth, stir in the cream until fully combined and glossy. Let it cool a bit while you prep the rest.
- Blend the Cream Cheese Base: In a food processor, combine sugar, cornstarch, salt, and vanilla. Add the cream cheese and blend until silky and lump-free. Scrape the sides as needed to ensure even mixing.
- Incorporate the Eggs: Add the eggs one at a time, mixing well after each addition. Take your time to keep the batter smooth and creamy.
- Add the Chocolate Mixture: Pour in the cooled chocolate and cream blend. Pulse until the mixture is evenly combined. Give the bowl one last scrape to ensure no pockets of unmixed batter remain.
- Bake: Transfer the batter into the prepared loaf pan and smooth the top. Tap gently to release air bubbles. Bake 40–45 minutes. If the top browns too fast, tent loosely with foil halfway through. The center should have a slight wobble when done. Let the cheesecake cool completely in the pan. Cover and chill in the fridge if making ahead—stays delicious up to 5 days.
This Loaf Pan Basque Cheesecake is creamy, chocolatey, and totally show-stopping with minimal effort. Perfect for any occasion!
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