Whisky Double Cream Chocolate Basque Cheesecake

215 mins
Serves 1
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Directions

  1. 1Add room temperature cream cheese to a bowl.
  2. 2Add room temperature cream cheese to a bowl.
  3. 3Add room temperature cream cheese to a bowl.
  4. 4Mix in the sugar with an electric hand mixer until smooth.
  5. 5Mix in the sugar with an electric hand mixer until smooth.
  6. 6Mix in the sugar with an electric hand mixer until smooth.
  7. 7Add room temperature eggs one by one, mixing after each addition.
  8. 8Add room temperature eggs one by one, mixing after each addition.
  9. 9Add room temperature eggs one by one, mixing after each addition.
  10. 10Continue mixing until you have a smooth and whipped consistency.
  11. 11Continue mixing until you have a smooth and whipped consistency.
  12. 12Continue mixing until you have a smooth and whipped consistency.
  13. 13Gently melt 70% dark chocolate.
  14. 14Gently melt 70% dark chocolate.
  15. 15Gently melt 70% dark chocolate.
  16. 16Transfer the melted chocolate to a blender.
  17. 17Transfer the melted chocolate to a blender.
  18. 18Transfer the melted chocolate to a blender.
  19. 19Slowly drizzle in double cream and mix thoroughly in the blender.
  20. 20Slowly drizzle in double cream and mix thoroughly in the blender.
  21. 21Slowly drizzle in double cream and mix thoroughly in the blender.
  22. 22Add a couple of tablespoons of your favorite whisky to the chocolate mixture in the blender.
  23. 23Add a couple of tablespoons of your favorite whisky to the chocolate mixture in the blender.
  24. 24Add a couple of tablespoons of your favorite whisky to the chocolate mixture in the blender.
  25. 25Add a good pinch of salt to the chocolate mixture in the blender to bring out the flavors and mix it in well.
  26. 26Add a good pinch of salt to the chocolate mixture in the blender to bring out the flavors and mix it in well.
  27. 27Add a good pinch of salt to the chocolate mixture in the blender to bring out the flavors and mix it in well.
  28. 28Transfer the chocolate mixture from the blender to the bowl with the cream cheese mixture and mix with the electric hand mixer.
  29. 29Transfer the chocolate mixture from the blender to the bowl with the cream cheese mixture and mix with the electric hand mixer.
  30. 30Transfer the chocolate mixture from the blender to the bowl with the cream cheese mixture and mix with the electric hand mixer.
  31. 31Add chocolate powder to the mixture and mix again until it's all thoroughly combined.
  32. 32Add chocolate powder to the mixture and mix again until it's all thoroughly combined.
  33. 33Add chocolate powder to the mixture and mix again until it's all thoroughly combined.
  34. 34Scrape down the sides of the bowl with a spatula.
  35. 35Scrape down the sides of the bowl with a spatula.
  36. 36Scrape down the sides of the bowl with a spatula.
  37. 37Prepare baking parchment by folding it, measuring it out with some overhang around the springform pan.
  38. 38Prepare baking parchment by folding it, measuring it out with some overhang around the springform pan.
  39. 39Prepare baking parchment by folding it, measuring it out with some overhang around the springform pan.
  40. 40Make incisions in the overhang of the parchment paper with scissors.
  41. 41Make incisions in the overhang of the parchment paper with scissors.
  42. 42Make incisions in the overhang of the parchment paper with scissors.
  43. 43Slot the prepared parchment paper into the 20cm springform pan.
  44. 44Slot the prepared parchment paper into the 20cm springform pan.
  45. 45Slot the prepared parchment paper into the 20cm springform pan.
  46. 46Transfer your cheesecake mixture into the lined pan.
  47. 47Transfer your cheesecake mixture into the lined pan.
  48. 48Transfer your cheesecake mixture into the lined pan.
  49. 49Gently tap the pan to get rid of any air bubbles.
  50. 50Gently tap the pan to get rid of any air bubbles.
  51. 51Gently tap the pan to get rid of any air bubbles.
  52. 52Bake the cheesecake uncovered for 35 minutes at 230°C (450°F) until the top is slightly charred.
  53. 53Bake the cheesecake uncovered for 35 minutes at 230°C (450°F) until the top is slightly charred.
  54. 54Bake the cheesecake uncovered for 35 minutes at 230°C (450°F) until the top is slightly charred.
  55. 55Let the cheesecake cool for 3 to 4 hours after baking.
  56. 56Let the cheesecake cool for 3 to 4 hours after baking.
  57. 57Let the cheesecake cool for 3 to 4 hours after baking.

Ingredients

  • 750 g full-fat cream cheese
  • 750 g full-fat cream cheese
  • 750 g full-fat cream cheese
  • 240 g caster sugar
  • 240 g caster sugar
  • 240 g caster sugar
  • 150 g dark chocolate
  • 150 g dark chocolate
  • 150 g dark chocolate
  • 300 ml double cream
  • 300 ml double cream
  • 300 ml double cream
  • 3 eggs
  • 3 eggs
  • 3 eggs
  • 2 tsp whisky
  • 2 tsp whisky
  • 2 tsp whisky
  • 20 g chocolate powder
  • 20 g chocolate powder
  • 20 g chocolate powder
  • 0.25 teaspoon fine sea salt
  • 0.25 teaspoon fine sea salt
  • 0.25 teaspoon fine sea salt

Equipment

bowlelectric hand mixersaucepanblenderspatulabaking parchment20cm springform panovencooling rack

Tips

  • You can serve this at room temperature, lightly warm, or from the fridge when it will be a lot firmer.
  • You can serve this as a little after-dinner treat with your favorite whisky.
  • Do not use your most expensive whisky in the cheesecake, but a good enough one to drink.
  • Avoid opening the oven door during baking.