Burnt Basque Chocolate Cheesecake

5 mins
Serves 1
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Directions

  1. 1Place cream cheese, brown sugar, cocoa powder, vanilla extract, smooth peanut butter, and a touch of salt into a bowl and mix everything together.
  2. 2Place cream cheese, brown sugar, cocoa powder, vanilla extract, smooth peanut butter, and a touch of salt into a bowl and mix everything together.
  3. 3Place cream cheese, brown sugar, cocoa powder, vanilla extract, smooth peanut butter, and a touch of salt into a bowl and mix everything together.
  4. 4Add your eggs one by one, beating well between each addition to create this loose batter.
  5. 5Add your eggs one by one, beating well between each addition to create this loose batter.
  6. 6Add your eggs one by one, beating well between each addition to create this loose batter.
  7. 7Grab some dark chocolate, break it up, and melt it in a bowl until smooth.
  8. 8Grab some dark chocolate, break it up, and melt it in a bowl until smooth.
  9. 9Grab some dark chocolate, break it up, and melt it in a bowl until smooth.
  10. 10Pour that melted chocolate into the cream cheese mixture and continue to mix until completely incorporated.
  11. 11Pour that melted chocolate into the cream cheese mixture and continue to mix until completely incorporated.
  12. 12Pour that melted chocolate into the cream cheese mixture and continue to mix until completely incorporated.
  13. 13Then to finish pour in some warm double cream, giving the cream cheese mix a final stir until everything's combined and the mixture is nice and smooth.
  14. 14Then to finish pour in some warm double cream, giving the cream cheese mix a final stir until everything's combined and the mixture is nice and smooth.
  15. 15Then to finish pour in some warm double cream, giving the cream cheese mix a final stir until everything's combined and the mixture is nice and smooth.
  16. 16Pour the chocolate cream cheese mixture into a lined tin, smooth the top and into the oven at 240°C for about 30 minutes until risen with a deep brown top and a slight jiggle to the cheesecake.
  17. 17Pour the chocolate cream cheese mixture into a lined tin, smooth the top and into the oven at 240°C for about 30 minutes until risen with a deep brown top and a slight jiggle to the cheesecake.
  18. 18Pour the chocolate cream cheese mixture into a lined tin, smooth the top and into the oven at 240°C for about 30 minutes until risen with a deep brown top and a slight jiggle to the cheesecake.
  19. 19Leave to cool completely, remove from the tin and onto a serving plate.
  20. 20Leave to cool completely, remove from the tin and onto a serving plate.
  21. 21Leave to cool completely, remove from the tin and onto a serving plate.

Ingredients

  • 250 g cream cheese
  • 250 g cream cheese
  • 250 g cream cheese
  • 100 g brown sugar
  • 100 g brown sugar
  • 100 g brown sugar
  • 40 g cocoa powder
  • 40 g cocoa powder
  • 40 g cocoa powder
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 40 g smooth peanut butter
  • 40 g smooth peanut butter
  • 40 g smooth peanut butter
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 100 g dark chocolate
  • 100 g dark chocolate
  • 100 g dark chocolate
  • 100 ml warm double cream
  • 100 ml warm double cream
  • 100 ml warm double cream

Equipment

bowlspatulaspoon
Burnt Basque Chocolate Cheesecake | Clip Recipe