Creamy, dreamy, and oh-so-chocolatey – this Mocha Burnt Basque Cheesecake by Great Australian Bake Off finalist Daniel Pasquali is a coffee and chocolate lover’s dream! Ready, set, bake!
Thank you for reading this post, don't forget to subscribe!INGREDIENTS
500g cream cheese
250g mascarpone cheese
200g caster sugar
4 large eggs
200g dark chocolate (melted)
350g thickened cream
1 Tbsp vanilla paste
2 Tbsp coffee powder
1 1/2 Tbsp plain flour
1 tsp salt flakes
INSTRUCTIONS
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: For best results, ensure the ingredients for your mocha burnt Basque cheesecake are at room temperature. For a velvety, light and creamy texture, whisk the mixture very well. You should get a mousse consistency
