Chocolate Basque Burnt Cheesecake Recipe

Preheat the oven with an upper and lower heat on at 450 degrees F or 230 degrees C and place the baking rack in the middle. (All ingredients should be at room temperature.) 

Put a bowl with the chocolates on top of a pot containing hot water. Once it starts to melt, stir occasionally. When the chocolates are fully melted, remove the bowl from the pot and let it cool down to room temperature.

In a separate bowl, combine the cream cheese, granulated sugar, and salt. Mix using a spatula.

Once combined, use a hand mixer and mix until smooth and creamy. Scrape the sides of the bowl whenever necessary.

Add the egg yolk and then the eggs one at a time and continue mixing every time an egg is added and combined before adding the next egg. 

Sift the cocoa powder into the batter and combine using a wire whisk. Add the all-purpose cream and continue mixing.

Add the melted chocolate. This time, use the hand mixer to combine the melted chocolate to the batter. Mix until well incorporated.

Pour the batter into a 6-inch by 2-inch round cake pan lined with parchment paper. 

Bake for 25 minutes. 

Remove the cheesecake from the oven. (The cheesecake will be burnt on top and be jiggly even after baking. The middle part of the cheesecake will start to deflate too.) Let it cool down to room temperature then refrigerate afterward. 

For best results, chill for 6 hours or overnight.