This mocha Basque cheesecake has a silky smooth texture with a lightly burnt top. It’s chocolatey, indulgent, and features a gooey center. My recipe is egg-free and dairy-free, served with a creamy coffee whip.
Mocha Basque Cheesecake
This mocha Basque cheesecake has a silky smooth texture with a lightly burnt top. It's chocolatey, indulgent, and features a gooey center. My recipe is egg-free and dairy-free, served with a creamy coffee whip.
Ingredients
Basque Cheesecake:
- 16 oz full-fat dairy-free cream cheese
- 1 cup dairy-free heavy cream
- 6 oz dark chocolate chopped
- 2/3 cup powdered sugar
- 1 cup dairy-free soy yogurt
- 2 tablespoons cocoa powder
- 2 teaspoons instant coffee
- 2 tablespoons cornstarch
- Pinch of salt
Instructions
- Preheat your oven to 400°F (fan oven) and line an 8-inch springform pan with parchment paper.
- Put the chopped chocolate in a bowl. Heat the cream until boiling, then pour it over the chocolate. Let it sit for 10 minutes to melt, then stir to form a ganache. Set aside.
- Beat the cream cheese in a bowl until smooth. Sift in the dry ingredients and mix until well combined.
- Add the yogurt and beat until creamy.
- Gradually mix the chocolate ganache into the cream cheese mixture in three stages, using a spatula.
- Pour the mixture into the prepared pan and bake for 25 minutes, or until the top is browned and the center still jiggles.
- Transfer the cheesecake directly to the fridge and let it set overnight.