Back when I used to use TikTok(before I got rid of it because I didn’t really like dealing with TikTok personalities or that general audience), I actually posted this recipe on there! These basque cheesecakes are mixed with chocolate to give them a nice, fudgy finish. I actually used chocolate as both a flavoring and a setting agent in the cheesecakes in place of flour, since the chocolate can be used to stabilize the mixture when you’re cooling it down. What I love about basque cheesecakes is that they are these ugly-delicious morsels – they are burnt and sunken in, yet the interior is so creamy and luscious, so the bitter, imperfect topping just somehow compliments the ice cream-like texture underneath. I used a little bit of Ovaltine powder in mine, just to boost the chocolate flavor, and give it an almost chocolate milkshake-like flavor profile! Normally, basque cheesecakes take an hour to bake, and even longer to cool down and set, but as these are mini’s, they actually bake within 15 minutes, and still hold that beautiful creamy, almost un-set texture!

Makes 4 4-inch mini basque cheesecakes:
1/2 cup dark chocolate, melted
3 tbsp Ovaltine or malted milk powder
a pinch of salt
1/4 cup granulated sugar
16oz cream cheese
1 cup heavy cream
3 eggs
1 tspn vanilla extract

Over a double boiler, start by melting the chocolate with Ovaltine, salt, and sugar. Mix into that the cream cheese, stirring until fully combined. Whip into that the heavy cream, eggs, and vanilla until you have a smooth, creamy batter. Line 4 4-inch springform cake rounds with parchment. Pour the batter into the rounds, dividing the batter evenly – they should be extremely full. Bake at 475 degrees F for 10 minutes, then another 3 minutes under the broiler setting – you want the tops to be burnt or heavily singed! Transfer the still-molded cheesecakes into the freezer and allow them to cool for at least 1 hour before attempting to unmold them. If your cheesecakes are frozen solid, give them an hour at room temperature to thaw before serving!