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Chocolate San Sebastian Cheesecake

Rich Chocolate San Sebastian Cheesecake That Will Wow You

Experience the indulgent Chocolate San Sebastian Cheesecake, a gluten-free delight with a creamy interior and caramelized top.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 4 hours
Total Time 5 hours
Servings: 8 slices
Course: Desserts
Cuisine: Spanish
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cheesecake Base
  • 16 oz Cream Cheese Let it come to room temperature for easier mixing.
  • 3/4 cup Granulated Sugar Coconut sugar is a great substitute for a lower glycemic index.
  • 3 large Eggs Vital for structure and creaminess.
  • 10 oz Semi-sweet/Dark Chocolate (60–70% cocoa) Avoid chocolate chips for a smoother finish.
  • 1 tbsp Vanilla Extract Choose pure vanilla extract for a richer taste.
  • 1 pinch Salt Sea salt or kosher salt are perfect choices.
Preparation
  • 1 sheet Parchment Paper Essential for easy removal.

Equipment

  • 9-inch springform pan
  • Heatproof bowl
  • Double boiler
  • Mixing Bowl

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C). Line a 9-inch springform pan with parchment paper, extending it above the rim.
  2. In a heatproof bowl, melt semi-sweet or dark chocolate using a double boiler. Stir until smooth.
  3. In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Pour in melted chocolate and vanilla extract, mixing until incorporated.
  4. Pour the batter into the prepared springform pan and bake for 40-45 minutes, until the edges are set and the center slightly jiggles.
  5. Let the cheesecake cool in the pan for about an hour, then refrigerate for at least 4 hours or overnight.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 25gProtein: 6gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 130mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 10IUCalcium: 100mgIron: 2mg

Notes

Ensure cream cheese and eggs are at room temperature for a smooth batter. Avoid overbaking; the cheesecake should jiggle slightly when done. Refrigerate for several hours to enhance texture and flavor.

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