Basque forest cheesecake

Name: Basque forest cheesecake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: Serves 10-12
Ingredients: 200g dark chocolate (70% cocoa solids), finely chopped; 200g double cream; 800g cream cheese; 200g caster sugar; 6 large eggs; 20g cornflour; 10g cocoa powder; 2 tsp vanilla extract; For the topping; 3 tbsp black cherry jam; 300g double cream; 200g cherries in syrup; 50g dark chocolate (70% cocoa solids), grated or shaved; Specialist kit; 20cm springform tin

Portion size: Serves 10-12
Prep time 20 min. Cook time 50 min, plus at least 4 hours chilling
Difficulty: easy

Gluten-free

Vegetarian

Tom Shingler

Head of food, delicious.

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Channelling Black Forest energy in a northern Spanish setting, this Basque cheesecake is a showstopper dessert with universal appeal. Deeply decadent, beautiful to look at and perfectly balanced in flavour and richness, it’s a cheesecake you’ll keep coming back to.

Loved this dish? Try our authentic Basque burnt cheesecake recipe next.

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Ingredients

200g dark chocolate (70% cocoa solids), finely chopped
200g double cream
800g cream cheese
200g caster sugar
6 large eggs
20g cornflour
10g cocoa powder
2 tsp vanilla extract

For the topping

3 tbsp black cherry jam
300g double cream
200g cherries in syrup
50g dark chocolate (70% cocoa solids), grated or shaved

Specialist kit

20cm springform tin

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Method

Heat the oven to 240°C/220°C fan/gas 9. Line the tin with scrunched-up then flattened baking paper (this softens it).
Melt together the chocolate and cream in a heatproof bowl, either by setting the bowl over a pan of simmering water (don’t let the water touch the bowl) or microwaving in 20-second bursts.
Put the cream cheese and sugar in a food processor and whizz until smooth. Add the eggs one by one, whizzing after each addition. Sift in the cornflour and cocoa powder, then add the vanilla and the melted chocolate mixture and whizz a final time to combine. Pour into the lined tin and bake for 45 minutes.
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Remove the cheesecake from the oven and leave to cool to room temperature before chilling in the fridge for at least 4 hours.
When ready to serve, remove the cheesecake from the tin and paper to a serving plate. Spread the top with the jam. Whip the cream to soft, floppy peaks, then dollop on top of the jam. Scatter over the cherries, along with some of their syrup if you like, and the dark chocolate shavings.