Burnt Chocolate Cherry Crush Basque Cheesecake | Angus & Oink
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Burnt Chocolate Cherry Crush Basque Cheesecake

Time45 Minutes Serves6-8 CuisineEuropean
Burnt Chocolate Cherry Crush Basque Cheesecake

Rich dark chocolate Basque cheesecake hit with Cherry Crush for a subtle fruity kick, baked hot for that signature burnt top and soft, fudgy centre. Deep, indulgent and just the right side of dangerous.

ingredients

  • 450g cream cheese, room temperature
  • 200g dark chocolate (65–70%)
  • 100g caster sugar
  • 1 tbsp cocoa powder
  • ½ tbsp Cherry Crush seasoning
  • ½ tsp vanilla paste
  • 3 large eggs
  • 240ml double cream

Buy the items

Cherry Crush - Limited Edition
Cherry Crush Rub
230g £8.99
View

Directions

  1. Preheat oven to 230°C. Line a 6-inch (15cm) cake tin with baking paper, letting it come up above the edges.
  2. Melt the dark chocolate gently (microwave or bain-marie). Stir through the Cherry Crush seasoning and set aside to cool slightly.
  3. In a large bowl, beat the cream cheese until smooth. Add the caster sugar and mix until fully combined.
  4. Add the cocoa powder and mix until smooth and lump-free. Beat in the eggs one at a time, then pour in the melted chocolate. Add the double cream and whisk everything until silky and fully combined.
  5. Pour the mixture into the lined tin and bake for 25 minutes until the top is dark and set, but the centre still has a slight wobble.
  6. Turn off the oven, crack the door open with a spoon and leave the cheesecake inside for 5 minutes.
  7. Remove and place straight into the fridge to chill for at least 4 hours, ideally overnight, to fully set.
  8. Slice it up and dig in. Soft centre, burnt top, full flavour.

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