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The Best and Easiest Chocolate Loaf Basque Cheesecake Recipe

Rich, creamy, and easy to make, this chocolate loaf Basque cheesecake is the ultimate make-ahead dessert. No crust or water bath needed.
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The Best and Easiest Chocolate Loaf Basque Cheesecake recipe
Prep Time:15 minutes
Cook Time:40 minutes

Ingredients

  • 150 grams good-quality dark chocolate 70% cocoa solids or higher
  • 250 ml 1 cup heavy cream
  • 150 grams ¾ cup sugar
  • 40 grams ⅓ cup Maizena (cornstarch)
  • ½ tsp salt
  • 2 tsp vanilla extract
  • 500 grams 1 block firm cream cheese
  • 3 large free-range eggs

Instructions

Step 1: Prep Your Loaf Tin

  • Preheat your oven to 190°C (374°F). Line a standard loaf tin with a crumpled sheet of baking paper, allowing it to overhang the sides. This gives it that signature rustic look and makes removing the cake easier.

Step 2: Melt the Chocolate

  • Melt the chocolate using a double boiler (or heatproof bowl over a pot of simmering water). Once melted, stir in the cream until smooth and glossy. Set aside to cool slightly.

Step 3: Mix the Dry Ingredients

  • In a food processor, pulse together the sugar, Maizena, salt, and vanilla. Add the chopped cream cheese and blend until completely smooth. Scrape down the sides of the bowl as needed.

Step 4: Add the Eggs

  • Add the eggs one at a time, pulsing until each is fully incorporated. Don’t rush this step—make sure the batter stays smooth throughout.

Step 5: Combine

  • Pour the cooled chocolate and cream mixture into the batter and pulse again until well combined. Scrape down the bowl one last time.

Step 6: Bake

  • Pour the mixture into the prepared loaf tin and smooth the top with a spatula. Tap it gently on the counter to remove air bubbles.
  • Bake for 40–45 minutes. After 20–25 minutes, loosely cover with foil if it’s browning too quickly. It should have a slight jiggle in the centre when done.
  • Allow to cool fully in the tin. Chill in the fridge if making ahead, covered in cling film. It keeps well for up to 5 days.

Notes

Storage Instructions

  • Store the cheesecake in the fridge, well-wrapped or in an airtight container, for up to 5 days.
  • Bring to room temperature before serving. You can microwave slices for a few seconds to soften slightly.
Servings: 8