(Serves 8)

730 g cream cheese at room temp 

160 g castor sugar 

320 ml cream 

250 g dark chocolate, chopped 

5 eggs 

15 g cacao, sifted 

45 ml flour

1 ml salt

5 ml vanilla

TO SERVE

200 g raspberries for serving

METHOD:

• Butter the inside of a 24cm loose-bottom or springform cake tin. Cut a square piece of baking paper and push it into the tin. Butter the inside of the baking paper.

• Melt the chocolate and set aside.

• Mix the cream cheese in a bowl with electric beaters until smooth, then add the sugar. 

• Add the melted chocolate and mix well.  Add the sifted cocoa powder and mix until combined.

• Add the eggs, one at a time.   Mix until combined.

• Add the cream, salt and vanilla.

• TO BAKE:  Pour the chocolate Basque mixture into the prepared cake tin.

• Tap the cheesecake on the counter a few times to get rid of any air bubbles.

• Bake at 200C for about 30 minutes. If the top does not burn, you can switch to the grill setting until the top is burnt at the end of the baking time (last few minutes). 

• The cheesecake must still be jiggly when you remove it from the oven.

• Cool for 1 hour, then cover with cling film or a plate and place it in the fridge until completely cold (overnight).

• Remove from the cake tin just before serving.

• Dust lightly with cacao powder and serve with fresh raspberries