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Mocha Basque Cheesecake

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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.
Course Dessert

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.