This San Sebastian Cheesecake with Chocolate Sauce is a creamy and indulgent dessert that is sure to impress. The cheesecake has a rich and velvety texture, with a slightly burnt caramelized top. The addition of the homemade chocolate sauce takes it to another level of deliciousness. It’s the perfect dessert to satisfy your sweet tooth!
Prep
30 minutesCook
1 hourReady In
1 hour 30 minutesLevel
EasyRating
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Loading...| 500g cream cheese | |
| 100g sugar | |
| 4 eggs | |
| 200ml double cream | |
| 1 teaspoon vanilla extract | |
| 1 tablespoon flour | |
| For Chocolate Sauce: | |
| 100g dark chocolate, chopped | |
| 100ml double cream | |
| 2 tablespoons honey |
| 1. | Preheat the oven to 200°C (390°F). |
| 2. | In a large bowl, beat the cream cheese and sugar until smooth and creamy. |
| 3. | Add the eggs, one at a time, mixing well after each addition. Stir in the double cream, vanilla extract, and flour. |
| 4. | Pour the batter into a greased 9-inch round cake pan. |
| 5. | Bake for 40-45 minutes until the edges are set and the center is still slightly wobbly. |
| 6. | Remove from the oven and let the cheesecake cool completely in the pan. |
| 7. | Prepare the chocolate sauce by placing the chopped dark chocolate in a heatproof bowl. |
| 8. | In a small saucepan, heat the double cream and honey until just simmering. Pour the hot cream over the chocolate and let it sit for a few minutes. Stir until smooth and well combined. |
| 9. | Serve the cheesecake with the chocolate sauce drizzled on top. |
| 10. | Enjoy! |
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