from our cocoa kitchen · SURFSTR
Chocolate Basque Cheesecake with SURFSTR Cocoa
A deeply bronzed top, a creamy chocolate centre and SURFSTR Dutch-process cocoa with 20–22% cocoa butter make this crustless Basque-style cheesecake an easy, dramatic dessert.
- Active preparation
- 20 min
- Cooking / baking
- 35 min
- Resting / chilling
- 270 min
- Total time
- 325 min
10 portions, about 145 g each (estimated finished weight)
Editorial recipe adaptation. Not yet kitchen-tested. Check ingredient labels for allergens.
02 / bring it together
let’s make it.
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Beat the cream cheese and sugar
Beat the cream cheese and sugar in a large bowl for 2–3 minutes until smooth. The mixture should be creamy, with as few lumps as possible.
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Sift in the cocoa and flour
Sift the SURFSTR cocoa, flour and salt into the cream-cheese mixture. Mix on low speed or whisk just until no dry patches remain.
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Add the eggs one at a time
Add the eggs one at a time, mixing each in fully before adding the next. Scrape down the bowl as needed.
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Mix in the chocolate and cream
Melt the chocolate with the cream gently over a bain-marie or in short microwave bursts. Stir until smooth, let it cool until warm rather than hot, then mix it into the batter with the vanilla.
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Fill, bake and chill
Pour the batter through a fine sieve into the parchment-lined 20 cm springform pan. Bake at 230°C conventional heat for about 30–35 minutes: the top should be very dark, the edge set and the centre visibly wobbly but not liquid. Cool for 30 minutes, then chill for at least 4 hours, preferably overnight.
The recipe in pictures
03 / the numbers
nutrition, clearly.
Calculated estimates, not laboratory measurements. Any per-100-g values use the stated estimated finished weight.
| Nutrient | per portion | per 100 g |
|---|---|---|
| Energy | 2445.0 kJ / 584.0 kcal | 1686.0 kJ / 403.0 kcal |
| Fat | 45.1 g | 31.1 g |
| of which saturates | 25.9 g | 17.8 g |
| Carbohydrates | 33.4 g | 23.0 g |
| of which sugars | 27.8 g | 19.1 g |
| Fibre | 3.3 g | 2.3 g |
| Protein | 9.6 g | 6.6 g |
| Salt | 0.80 g | 0.55 g |
Calculated estimates using the manufacturer’s indicative cocoa nutrition report dated February 2022; current batch composition has not been independently tested. Other ingredients use generic USDA data. Finished weight is estimated, not measured.
Commercial scaling
Scale ingredient weights proportionally, but use multiple pans and bake in batches. Baking time does not scale linearly.
| Ingredients | Home batch (10) | 25 portions | 50 portions |
|---|---|---|---|
| Full-fat cream cheese, at room temperature | 600 g | 1,500 g | 3,000 g |
| Dark chocolate, about 70–75% cocoa | 270 g | 675 g | 1,350 g |
| Caster sugar | 180 g | 450 g | 900 g |
| Egg without shells (about 4 large eggs) | 200 g | 500 g | 1,000 g |
| Heavy cream, about 35% fat | 300 g | 750 g | 1,500 g |
| Plain wheat flour / all-purpose flour | 20 g | 50 g | 100 g |
| SURFSTR Dutch-process alkalised cocoa, 20–22% cocoa butter | 10 g | 25 g | 50 g |
| Vanilla extract | 5 g | 12.5 g | 25 g |
| Fine salt | 2 g | 5 g | 10 g |
| Yield / weight | 10 portions, about 145 g each (estimated finished weight) / about 1,450 g | 25 / 3.62 kg | 50 / 7.25 kg |
For 25 portions, divide the 2.5× batch between three springform pans; for 50 portions, use five pans with one home batch each. Keep batter depth to about two-thirds of each pan. Bake multiple cakes in batches; oven load, pan material and batter depth affect timing. Do not multiply baking time. Keep chilled until service.
Tips, storage & substitutions
Texture & cooling
The cake rises in the oven and sinks as it cools. A pronounced wobble in the centre is expected when it comes out; chilling firms the texture.
Storage
Cover and refrigerate at 5°C or below; eat within 3 days. Do not leave dairy-based cheesecake unrefrigerated for more than 2 hours. Slice with a warm, wiped knife.
Product choice & swaps
Choose a dark chocolate around 70% cocoa and check the label for soy. Dutch-process cocoa is not interchangeable with natural cocoa in every recipe; changing it can affect acidity and texture. No toppings are included in the nutrition basis.
SURFSTR · DUTCH PROCESS
it starts with cocoa.
SURFSTR Dutch-process cocoa contains 20–22% cocoa butter. Use the cocoa specified in the recipe: natural cocoa is not always a direct substitute.
Meet the cocoa