Chocolate San Sebastian Cheesecake That Melts in Your Mouth Recipe

Introduction

This Chocolate San Sebastian Cheesecake is rich, creamy, and wonderfully decadent with a deeply browned top that melts in your mouth. It’s a simple yet impressive dessert perfect for any chocolate lover looking to elevate their baking.

Ingredients

• 16 oz cream cheese
• 4 large eggs
• 1 cup granulated sugar
• 6 oz dark chocolate (60–70%)
• 1 cup heavy cream
• 1 tsp vanilla extract
• 1/4 cup all-purpose flour
• Parchment paper

Instructions

1. Step 1: Preheat the oven to 400°F and line a 9-inch springform pan with parchment paper, allowing the paper to overhang the sides for easy removal.
2. Step 2: Melt the dark chocolate and let it cool slightly. Meanwhile, in a large bowl, beat the cream cheese and sugar together until smooth and creamy.
3. Step 3: Add the eggs one at a time to the cream cheese mixture, beating well after each addition. Then mix in the vanilla extract, heavy cream, and cooled melted chocolate.
4. Step 4: Sift the flour over the batter and fold it in gently until just combined, being careful not to overmix.
5. Step 5: Pour the batter into the prepared pan and bake for 40–45 minutes, or until the top is deeply browned and the center still jiggles slightly when shaken.
6. Step 6: Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or preferably overnight to set.
7. Step 7: Remove the cheesecake from the pan using the parchment paper overhang, slice with a hot knife, and serve slightly chilled for the best texture.

Tips & Variations

• Use a high-quality dark chocolate with 60–70% cacao for the best flavor balance between bitterness and sweetness.
• If you prefer a stronger chocolate taste, add 1–2 tablespoons of cocoa powder to the batter.
• To avoid cracking, do not overbake and be sure to cool the cheesecake gradually at room temperature before refrigerating.
• For a twist, sprinkle sea salt flakes on top just before serving to enhance the chocolate flavor.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Reheat slices briefly at room temperature or enjoy straight from the fridge. Do not freeze, as the texture may become grainy after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup, ensuring it does not contain any xanthan gum or additives to keep the texture light.

Why does the cheesecake have a browned top?

The deeply browned top is characteristic of the San Sebastian style and creates a caramelized, slightly burnt flavor that contrasts beautifully with the creamy inside. It is achieved by baking at a high temperature.

Chocolate San Sebastian Cheesecake That Melts in Your Mouth Recipe

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★★★★★

5 from 104 reviews

Indulge in the rich and creamy Chocolate San Sebastian Cheesecake, a decadent dessert featuring a smooth cream cheese base infused with dark chocolate. This cheesecake bakes to perfection with a deeply browned top, a signature characteristic of the San Sebastian style, and melts effortlessly in your mouth. Perfectly balanced with a hint of vanilla and a luscious texture, it’s a crowd-pleasing treat that’s simple to make and elegant to serve.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 40-45 minutes
• Total Time: 4 hours 60 minutes (including chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Spanish

Ingredients

Scale 1x2x3x

Cheesecake

• 16 oz cream cheese
• 4 large eggs
• 1 cup granulated sugar
• 6 oz dark chocolate (60–70%)
• 1 cup heavy cream
• 1 tsp vanilla extract
• 1/4 cup all-purpose flour
• Parchment paper (for lining the pan)

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 400°F (200°C). Line a 9-inch springform pan with parchment paper, allowing the paper to overhang the edges for easy cake removal later.
2. Melt Chocolate: Gently melt the dark chocolate and allow it to cool slightly so it doesn’t cook the eggs when combined.
3. Create Batter Base: In a large bowl, beat the cream cheese and granulated sugar until the mixture is smooth and creamy without lumps.
4. Add Eggs and Flavorings: Incorporate the eggs one at a time, beating gently after each addition. Then mix in the vanilla extract, heavy cream, and the cooled melted chocolate until combined.
5. Incorporate Flour: Sift the all-purpose flour into the batter and fold it in gently to avoid overmixing, ensuring a delicate texture.
6. Pour and Bake: Pour the batter into the prepared pan and bake for 40 to 45 minutes. The top should be deeply browned and slightly cracked, while the center remains jiggly to maintain that signature creamy texture.
7. Cool and Chill: Let the cheesecake cool at room temperature, then refrigerate for at least 4 hours or preferably overnight to set and develop flavor.
8. Slice and Serve: When ready to serve, slice the cheesecake using a hot knife to achieve clean cuts. Serve it slightly chilled and enjoy the creamy melt-in-your-mouth experience.

Notes

• Use high-quality dark chocolate (60–70%) for the best flavor and texture.
• Ensure the melted chocolate has cooled to prevent curdling the batter.
• Do not overbake; the center should still jiggle slightly to keep the creamy texture.
• Use a hot knife to slice the cheesecake cleanly without cracking.
• The cheesecake can be stored in the refrigerator for up to 3 days.

Keywords: Chocolate cheesecake, San Sebastian cheesecake, creamy cheesecake, baked cheesecake, dark chocolate dessert