Chocolate Brownie Basque Burnt Cheesecake (With & Without Sourdough Discard)
There are chocolate cheesecakes… and then there’s this.
A deeply caramelized Basque Chocolate Cheesecake, baked hot until the top turns almost burnt, layered over a rich, fudgy brownie base. The center stays soft, creamy, and just set—the kind of texture that melts slowly on your spoon.
This version includes an optional sourdough discard twist, which adds a subtle tang and makes the filling even silkier. But if you don’t use discard, I’ve included a clean version without it too—both work beautifully.
No water bath. No complicated steps. Just a bold, bakery-style dessert that looks as good as it tastes.
Deep Chocolate Flavor: Richness from both high-quality cocoa powder and melted chocolate.
Signature Contrast: That iconic burnt Basque top paired with a luscious, creamy center.
The Brownie Base: A fudgy bottom layer that adds incredible texture and structural contrast.
Beginner-Friendly: No water bath required and no worrying about cracks.
Versatile: Optimized for use with or without sourdough discard.
Viral Aesthetic: Perfectly rustic for that high-end bakery look.
What is Basque Cheesecake?
Basque cheesecake (also known as “burnt cheesecake”) originated in San Sebastián, Spain. Unlike traditional New York-style cheesecake, it is baked at a high temperature to achieve a deeply caramelized, almost charred exterior and a soft, custardy center.
It is intentionally rustic and celebrated for its:
Wrinkled parchment paper edges
Cracked or blistered top
Slightly sunken center
That contrast between the "burnt" exterior and the creamy heart is exactly what makes it so beautiful.
Ingredients (8-inch pan)
Brownie Layer:
110 g unsalted butter, melted
130 g dark chocolate, melted
240 g granulated sugar
2 large eggs + 1 egg yolk
1 1/4 tsp vanilla extract
85 g all-purpose flour
50 g cocoa powder
1/4 tsp fine salt
50 g sourdough discard at 100% hydration (optional)
Chocolate Basque Cheesecake Layer
Version 1 — With Sourdough Discard
650 g cream cheese, room temperature
4 large eggs + 1 egg yolk
248 g granulated sugar
3/4 tsp kosher salt
1 1/4 tsp vanilla extract
40 g sourdough discard (100% hydration)
10 g cornstarch
140 ml heavy cream
130 g dark chocolate, melted and slightly warm
20 g cocoa powder
Version 2 — Without Sourdough Discard
650 g cream cheese
4 large eggs + 1 egg yolk
248 g sugar
3/4 tsp salt
1 1/4 tsp vanilla
13 g cornstarch
155 ml heavy cream
130 g melted dark chocolate
20 g cocoa powder
How to Make Chocolate Basque Cheesecake
1. Prepare the Pan
Line an 8-inch round pan with crinkled parchment paper, letting it rise above the edges. Preheat oven to 415°F / 213°C.
2. Make the Brownie Base
Whisk melted butter, sugar, eggs, and vanilla until slightly thickened. Add flour, cocoa powder, and salt, mixing just until combined. Fold in melted chocolate, then spread evenly into the pan.
3. Make the Cheesecake Batter
Beat cream cheese, sugar, salt, and cornstarch until smooth. Add eggs one at a time, mixing gently. Mix in:
Vanilla
(Sourdough discard, if using)
Cocoa powder
Heavy cream
Fold in melted chocolate until silky and smooth.
4. Assemble
Pour the cheesecake batter over the brownie base. Tap the pan lightly to remove air bubbles.
5. Bake (No Water Bath)
Bake on the middle rack for 45–50 minutes. You’re looking for:
A deeply browned, almost burnt top
Set edges
A jiggly center (not liquid)
6. Cool and Chill
Cool completely at room temperature (2–3 hours), then loosely cover the top with kitchen plastic and refrigerate overnight. The texture sets as it chills.
Texture Guide (This Matters)
The Wobble: The center should wobble as one mass, not ripple like a liquid.
The Sink: Slight sinking after baking is perfectly normal.
The Surface: The top may crack or blister—that is a key part of the rustic look.
Sourdough Discard: What It Actually Does
Adding discard to this recipe provides more than just a use for your starter:
Subtle Tang: It adds a mild cultured note that cuts through the richness.
Improved Texture: It makes the filling slightly more custardy and smooth.
Flavor Depth: It deepens the overall flavor profile without tasting "bready."
Common Mistakes to Avoid
Overbaking: Results in a dry, firm center rather than a creamy one.
Underbaking: Leaves the middle raw and unable to hold its shape.
Cold Cream Cheese: Leads to a lumpy batter that won't smooth out.
Overmixing After Eggs: Incorporates too much air, causing an uneven texture.
Filling Pan Too High: Increases the risk of overflow as the cake rises.
How to Get That Bakery-Style Finish
Use Crinkled Parchment: This creates the iconic pleated edges.
Bake Hot: Do not lower the temperature; the high heat is essential for the "burnt" top.
No Water Bath: A water bath prevents the caramelization we want.
Be Patient: Let it brown deeply before removing it from the oven.
Optional Toppings
Keep it simple—this cheesecake is already incredibly rich. If you want to dress it up, here are some popular options:
Strawberry Coulis + Fresh Berries: Fresh and spring-forward.
Pistachio Cream + Kataifi Crunch: A very viral, trendy combination.
Light Chocolate Ganache Drizzle: For the true chocolate lover.
Finishing Touches: A simple cocoa dusting or fine chocolate shavings.
Storage & Serving
Refrigerate: Keep covered in the fridge for up to 4 days.
Serving: This cake is best served slightly chilled or after sitting at room temperature for 15–20 minutes to soften.
This is one of those desserts that doesn’t need to be perfect to be beautiful. A cracked top, a sunken center, and slightly uneven edges are exactly what give it that effortless, high-end bakery feel.
If you loved making this recipe, there’s so much more waiting for you in my book, Baking Magic: Awaken Your Inner Pastry Chef. It’s packed with simple tricks, pro tips, and show-stopping recipes to help you create unforgettable treats with ease.
Grab your copy on Amazon here and awaken your inner pastry chef today! 🍰✨
Disclaimer: Some links in this post are affiliate links, which means I may earn a small commission if you make a purchase—thank you for supporting my baking projects!
Chocolate Brownie Basque Burnt Cheesecake
There are chocolate cheesecakes… and then there’s this.
A deeply caramelized Basque Chocolate Cheesecake, baked hot until the top turns almost burnt, layered over a rich, fudgy brownie base. The center stays soft, creamy, and just set—the kind of texture that melts slowly on your spoon.
This version includes an optional sourdough discard twist, which adds a subtle tang and makes the filling even silkier. But if you don’t use discard, I’ve included a clean version without it too—both work beautifully.
No water bath. No complicated steps. Just a bold, bakery-style dessert that looks as good as it tastes.
Ingredients
- 110 g unsalted butter, melted
- 130 g dark chocolate, melted
- 240 g granulated sugar
- 2 large eggs + 1 egg yolk
- 1 1/4 tsp vanilla extract
- 85 g all-purpose flour
- 50 g cocoa powder
- 1/4 tsp fine salt
- 50 g sourdough discard at 100% hydration (optional)
- 650 g cream cheese, room temperature
- 4 large eggs + 1 egg yolk
- 248 g granulated sugar
- 3/4 tsp kosher salt
- 1 1/4 tsp vanilla extract
- 40 g sourdough discard (100% hydration)
- 10 g cornstarch
- 140 ml heavy cream
- 130 g dark chocolate, melted and slightly warm
- 20 g cocoa powder
- 650 g cream cheese
- 4 large eggs + 1 egg yolk
- 248 g sugar
- 3/4 tsp salt
- 1 1/4 tsp vanilla
- 13 g cornstarch
- 155 ml heavy cream
- 130 g melted dark chocolate
- 20 g cocoa powder
Instructions
- Prepare the Pan - Line an 8-inch round pan with crinkled parchment paper, letting it rise above the edges. Preheat oven to 415°F / 213°C.
- Make the Brownie Base - Whisk melted butter, sugar, eggs, and vanilla until slightly thickened. Add flour, cocoa powder, and salt, mixing just until combined. Fold in melted chocolate, then spread evenly into the pan.
- Make the Cheesecake Batter - Beat cream cheese, sugar, salt, and cornstarch until smooth. Add eggs one at a time, mixing gently. Mix in: Vanilla, (Sourdough discard, if using), Cocoa powder, and Heavy cream.
- Fold in melted chocolate until silky and smooth.
- Assemble - Pour the cheesecake batter over the brownie base. Tap the pan lightly to remove air bubbles.
- Bake (No Water Bath) - Bake on the middle rack for 45–50 minutes. You’re looking for: A deeply browned, almost burnt top, Set edges, A jiggly center (not liquid)
- Cool and Chill Cool completely at room temperature (2–3 hours), then loosely cover the top with kitchen plastic and refrigerate overnight. The texture sets as it chills.
