# Whisky Double Cream Chocolate Basque Cheesecake

This is a recipe for a rich and creamy Basque cheesecake infused with whisky and chocolate, baked to perfection with a signature burnt top.

- Total time: 215 min
- Cuisine: Spanish
- Category: Dessert
- Language: en

## Ingredients

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

## Instructions

1. Add room temperature cream cheese to a bowl.
2. Mix in the sugar with an electric hand mixer until smooth.
3. Add room temperature eggs one by one, mixing after each addition.
4. Continue mixing until you have a smooth and whipped consistency.
5. Gently melt 70% dark chocolate.
6. Transfer the melted chocolate to a blender.
7. Slowly drizzle in double cream and mix thoroughly in the blender.
8. Add a couple of tablespoons of your favorite whisky to the chocolate mixture in the blender.
9. Add a good pinch of salt to the chocolate mixture in the blender to bring out the flavors and mix it in well.
10. Transfer the chocolate mixture from the blender to the bowl with the cream cheese mixture and mix with the electric hand mixer.
11. Add chocolate powder to the mixture and mix again until it's all thoroughly combined.
12. Scrape down the sides of the bowl with a spatula.
13. Prepare baking parchment by folding it, measuring it out with some overhang around the springform pan.
14. Make incisions in the overhang of the parchment paper with scissors.
15. Slot the prepared parchment paper into the 20cm springform pan.
16. Transfer your cheesecake mixture into the lined pan.
17. Gently tap the pan to get rid of any air bubbles.
18. Bake the cheesecake uncovered for 35 minutes at 230°C (450°F) until the top is slightly charred.
19. Let the cheesecake cool for 3 to 4 hours after baking.

## Equipment

- bowl
- electric hand mixer
- saucepan
- blender
- spatula
- baking parchment
- 20cm springform pan
- oven
- cooling 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.

## Source

- Original video: https://www.instagram.com/reel/DM5xaVrI8cm/?igsh=MTVseWR4OW1tNnFxZw==
- Recipe page: https://www.cliprecipe.com/recipe/d1e986c6-eea5-4f86-bdab-5f22ab24c83e
- Extracted: 2025-08-07

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt