Basque cheesecake has to be one of my top three favorite desserts of all time. It’s the kind of treat that looks and tastes luxurious, yet comes together with surprisingly simple ingredients and minimal effort.
My journey with Basque cheesecake began with the classic version, but once I experienced its perfect balance of burnt caramelized exterior and creamy, custardy interior, I became inspired to create various flavor adaptations.
Some of my favorite innovations include:
- Double Layer Pistachio Chocolate Basque Cheesecake
- Strawberry Matcha Basque Cheesecake
- Tiramisu Basque Cheesecake
- Matcha Mochi Basque Cheesecake Bites
I often make a Basque cheesecake in advance and let it chill in the fridge overnight. The texture firms up beautifully, and it’s always ready to serve when I want something sweet in the afternoon or need a dessert that will wow guests.
It never fails — every time I slice into one, it’s the kind of dessert that draws everyone’s attention.
And this time, I’m sharing one of my absolute favorite versions — the Chocolate Oreo Basque Cheesecake.
It’s a dream combination of all the flavors I love most: rich dark chocolate, crunchy bits of Oreo, and that signature Basque creaminess.
Why You’ll Love This Recipe
- It’s a showstopper dessert that looks like something from a fancy café but is simple enough to make at home.
- The contrast of textures — creamy cheesecake, crunchy Oreos, and velvety ganache — makes every bite irresistible.
- The burnt Basque top gives you that signature caramelized aroma while the dark chocolate balances the sweetness perfectly.
- It’s make-ahead friendly — the flavor and texture actually improve after chilling overnight.
- No crust, no water bath — just rich, dark, and creamy perfection in every slice.
Ingredients and Substitutions
- Cream cheese – I recommend using full-fat, brick-style cream cheese that’s been properly softened at room temperature.
- Dark chocolate – For the ganache layer, I suggest using good quality dark chocolate with 60-70% cocoa content.
- Oreo cookies – You’ll need to separate the cookie wafers from the cream filling for this recipe. The cream filling can make the cheesecake too sweet and affect the texture, so I recommend scraping it out and using just the chocolate wafers, crushed into small pieces.
- Heavy cream – Use heavy cream with at least 30% fat content for both the cheesecake batter and the ganache layer.
- Cornstarch – We’re using just enough cornstarch to provide structure without making the cheesecake dense or starchy. This small amount helps prevent cracking and gives the cheesecake its signature creamy-yet-set texture.
How to make Chocolate Oreo Basque Cheesecake
Step 1: Make the Oreo Basque Cheesecake Batter
Mix the cream cheese and sugar:
In a large mixing bowl, add softened cream cheese and beat until smooth and lump-free. Add sugar and mix until completely dissolved. Avoid overmixing to prevent cracking during baking.
Add eggs gradually:
Beat in 1 egg and mix for 30 seconds until smooth. Then add the remaining egg and egg yolk, one at a time, ensuring each addition is fully incorporated before adding the next.
Combine cream, starch, and Oreos:
Pour in the heavy cream and stir gently until blended. Fold in cornstarch and fold until no dry bits remain. Finally, fold in the crushed Oreos gently just until evenly distributed — don’t overmix, or they’ll soften too much.
Step 2: Bake the Oreo Basque Cheesecake
Prepare the pan:
Line a 6-inch springform pan with parchment paper. Pour in the batter and gently tap the pan a few times to release air bubbles.
Bake:
Preheat your oven to 230°C (446°F) and bake the cheesecake in the center rack for about 30 minutes. Don’t open the oven while baking — temperature drops can cause the cake to sink.
Cool completely:
The cheesecake is done when the surface is evenly browned and slightly burnt, with a jiggly center. Let it cool completely to room temperature — it will continue to set as it cools.
Step 3: Make the Chocolate Ganache
Melt the chocolate and butter:
In a heatproof bowl, combine chopped dark chocolate and butter. Place over a pot of warm water (50–60°C) and stir until melted and silky smooth.
Add cream:
Pour in the heavy cream and stir until the mixture becomes glossy and smooth. Let it cool to room temperature — it should remain pourable but not hot.
Step 4: Assemble and Chill
Pour the ganache:
Once the cheesecake has cooled, pour the room-temperature ganache evenly on top. Smooth it with a spatula.
Chill:
Refrigerate for at least 4 hours or overnight until the ganache is completely set.
Decorate:
Before serving, dust the top with cocoa powder using a fine sieve for that perfect bakery-style finish.
Tips & Tricks
- Soften your cream cheese completely before mixing — this ensures a lump-free, silky batter.
- The high heat (230°C) is essential for creating that signature Basque burnt top. Don’t be tempted to lower it!
- The perfect ganache ratio is 150:20:150 (chocolate:butter:cream) — too much cream will make it too runny, and too little will make it too firm.
- Always pour cooled ganache over the cheesecake — warm ganache can melt the top.
Frequently Asked Questions
Why does my Basque cheesecake crack?
Cracks usually happen if the cream cheese wasn’t soft enough or if the batter was overmixed, trapping too much air. Don’t worry — this recipe’s high heat naturally forms a rustic burnt top that hides small cracks beautifully.
Why is my ganache not setting?
Your ratios might be off, or the cream may have been too hot. Stick to the precise ratio (150:20:150) and cool the ganache before pouring.
Can I make this ahead of time?
Yes! This cheesecake actually tastes better after resting in the fridge overnight — the flavors meld and the texture becomes ultra-smooth.
Can I use milk chocolate instead of dark?
I don’t recommend it — milk chocolate will make the ganache too sweet and overwhelm the cheesecake’s delicate flavor balance.
Easy Chocolate Oreo Basque Cheesecake (No Crust, No Fuss!)
Ingredients
For the Oreo Basque Layer:
- 300 g cream cheese room temperature
- 70 g fine sugar
- 2 large eggs + 1 egg yolk room temperature
- 150 g heavy cream
- 13 g cornstarch
- 50 g Oreo cookie crumbs filling removed
For the Chocolate Ganache Layer:
- 150 g dark chocolate 60-70% cocoa
- 20 g unsalted butter
- 150 g heavy cream
For Decoration:
- Cocoa powder for dusting
Instructions
Step 1: Make the Oreo Basque Cheesecake Batter
- Mix the cream cheese and sugar:
- In a large mixing bowl, add softened cream cheese and beat until smooth and lump-free. Add sugar and mix until completely dissolved. Avoid overmixing to prevent cracking during baking.
- Add eggs gradually:
- Beat in 1 egg and mix for 30 seconds until smooth. Then add the remaining egg and egg yolk, one at a time, ensuring each addition is fully incorporated before adding the next.
- Combine cream, starch, and Oreos:
- Pour in the heavy cream and stir gently until blended. Fold in cornstarch and fold until no dry bits remain. Finally, fold in the crushed Oreos gently just until evenly distributed — don't overmix, or they'll soften too much.
Step 2: Bake the Oreo Basque Cheesecake
- Prepare the pan:
- Line a 6-inch springform pan with parchment paper. Pour in the batter and gently tap the pan a few times to release air bubbles.
- Bake:
- Preheat your oven to 230°C (446°F) and bake the cheesecake in the center rack for about 30 minutes. Don't open the oven while baking — temperature drops can cause the cake to sink.
- Cool completely:
- The cheesecake is done when the surface is evenly browned and slightly burnt, with a jiggly center. Let it cool completely to room temperature — it will continue to set as it cools.
Step 3: Make the Chocolate Ganache
- Melt the chocolate and butter:
- In a heatproof bowl, combine chopped dark chocolate and butter. Place over a pot of warm water (50–60°C) and stir until melted and silky smooth.
- Add cream:
- Pour in the heavy cream and stir until the mixture becomes glossy and smooth. Let it cool to room temperature — it should remain pourable but not hot.
Step 4: Assemble and Chill
- Pour the ganache:
- Once the cheesecake has cooled, pour the room-temperature ganache evenly on top. Smooth it with a spatula.
- Chill:
- Refrigerate for at least 4 hours or overnight until the ganache is completely set.
- Decorate:
- Before serving, dust the top with cocoa powder using a fine sieve for that perfect bakery-style finish.
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