full recipe – mocha burnt basque cheesecake
This decadent cheesecake recipe comes to us via chef Dan Pasquali, who will be doing a live baking demonstration at this year's Cake, Bake and Sweets Show in Sydney.
This mocha burnt basque cheesecake is creamy, dreamy and oh-so-chocolatey – a coffee and chocolate lover’s dream! Buon appetito!
INGREDIENTS (at room temperature):
- 500g cream cheese
- 250g mascarpone cheese
- 200g caster sugar
- Four large eggs
- 200g dark chocolate (melted)
- 350g thickened cream
- One Tbsp vanilla paste
- Two Tbsp coffee powder
- One 1/2 Tbsp plain flour
- One tsp salt flakes
METHOD:
1. Preheat oven to 220°C (430°F). Line a 20cm (8-inch) pan with parchment paper.
2. Beat cream cheese, mascarpone, and sugar until smooth. Then add the coffee powder.
3. Add eggs, mixing well.
4. Mix in melted chocolate, cream and vanilla
5. Sift in flour and salt; mix until just combined.
6. Pour into pan and bake for 15 mins, then reduce the temperature to 200°C (390°F) for another 20–25 minutes (until top is browned and centre is jiggly).
7. Cool completely at room temperature, then chill in the fridge for 3+ hours.
8. Serve and enjoy!
TIP: if you want your burnt basque cheesecake velvety, light and creamy, whisk the mixture very well. You should get a mousse consistency.
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