This mocha Basque cheesecake has a silky smooth texture with a lightly burnt top, making it chocolatey and indulgent. With its signature gooey center, my recipe is made without eggs or dairy and is served with a creamy coffee whip.
Mocha Basque Cheesecake
- 16 oz full-fat dairy-free cream cheese
- 1 1/8 cups dairy-free heavy cream
- 6.4 oz dark chocolate (chopped)
- 2/3 cup powdered sugar
- 8.8 oz dairy-free soy yogurt
- 2 tbsp cocoa powder
- 2 tsp instant coffee
- 2 tbsp cornstarch
- Pinch of salt
- Preheat your oven to 400°F and line an 8-inch springform pan with parchment paper.
- Add the chopped chocolate to a bowl. Heat the heavy cream until it’s boiling, then pour it over the chocolate. Let it sit for 10 minutes to melt, then stir to form a ganache. Set aside.
- In a separate bowl, beat the cream cheese until smooth. Sift in the dry ingredients and mix until well combined.
- Add the soy yogurt and beat until creamy.
- Gradually add the chocolate ganache to the mixture in three stages, folding it in with a spatula each time.
- Pour the mixture into the prepared pan and bake for 25 minutes, or until the top is browned and the center is still slightly jiggly.
- Place the cheesecake directly into the fridge and let it set overnight.
