Chocolate Basque Cheesecake

2 cups (475g) heavy whipping cream

9 oz (255g) semi-sweet baking chocolate

3 8oz package (678g) cream cheese, room temperature

1 ¼ cup (300g) sour cream

1 cup (200g) granulated sugar

Pinch of salt

½ tbsp vanilla extract

3 tbsp dutch-processed cocoa powder

1 tbsp corn starch

1 tbsp all-purpose flour

5 (250-255g) eggs

Instructions:

Line a 9-inch springform pan with parchment paper as in the IG Reel. Preheat the oven to 425F.

In a medium bowl, add the heavy whipping cream and chocolate bar and heat on a stovetop or in the microwave for 20 second bursts until fully melted. Set aside and let cool until room temperature.

In a large bowl, add cream cheese, sour cream, and sugar. Mix well with an electric mixer until perfectly smooth and creamy. Add melted chocolate mixture and continue to mix for 1 to 2 minutes. Add salt, vanilla, cocoa powder, corn starch, and flour. Continue to mix until combined very well. Add the eggs one by one, fully mixing between each.

If you have any small bits in the batter, pour through a sieve to ensure it’s perfectly smooth. Pour into prepared baking pan. Tap the baking pan against a counter a few times to make sure there are no air bubbles. Bake for 26-28 minutes, until the top is caramelized brown as in the IG Reel. It should still be quite jiggly to achieve the perfect texture, as in the IG Reel.

Let rest on the countertop for 1-2 hours until cooled slightly. Move to the refrigerator and let set for at least 8-10 hours.

Slice and serve with fresh whipped cream, fresh berries, and chocolate ganache if you want!

Bon appetit!

Notes: Be sure to use chocolate bars over chocolate chips, I tried it with chocolate chips and found it affected the texture. I had the most success with Ghirardelli baking bars!