Since perfecting my go-to Basque burnt cheesecake and adapting it to bake in a loaf tin in an Air Fryer, I’ve been wanting to make a chocolate version. I finally did, and dare I say, it may even be better than the original. Baking this in a loaf tin makes it more manageable than a large round cake. It slices beautifully into neat portions and is decadent enough to serve 8 to 10 people.
I noticed a slightly lighter texture when baking in my small fan oven compared to the air fryer.
This rich, chocolatey Basque cheesecake in a loaf pan is the ultimate low-effort, high-reward dessert. I’ll definitely be making it again. Let me know if you do too.
Why Basque Cheesecake Works So Well
Basque cheesecake is all about simplicity. No biscuit base. No water bath. No stress. Just a deeply caramelised crust and a soft, rich centre. It’s meant to be imperfect, and that’s part of the charm.
This chocolate version still gives you that signature dark top and creamy texture, but with the added decadence of dark chocolate. Serve it on its own, or make it extra special with cherries preserved in port, a brandied berry compote, or a scoop of vanilla ice cream.
I served it at a recent dinner party with a mixed cherry, and berry compote which I flamed with brandy at the table.
Tips and Substitutions for Chocolate loaf Basque cheesecake
- No food processor? Use a stand mixer or hand mixer and follow my original Basque cheesecake recipe for method cues.
- Struggling with firm cream cheese? Let it sit at room temperature for 15–30 minutes to soften before blending.
- Want to bake in an air fryer? Follow my method for the original air fryer Basque cheesecake—this recipe works just as well.
What to Serve with Chocolate Basque Cheesecake
- Fruit coulis or compotes – A tart berry coulis, like raspberry, blackberry, or mixed berries, adds brightness and cuts through the richness. I love serving it with cherries preserved in port syrup. For a bit of theatre, you could flambée the fruit with a splash of brandy or liqueur.
- Fresh fruit – Berries, sliced figs, pomegranate, persimmon, or plums add freshness and visual appeal.
- Poached fruit – Figs or plums poached in wine or spiced syrup would be a delicious addition.
- Good-quality vanilla ice cream – A classic pairing. Its cold creaminess is the perfect contrast to the warm, intense chocolate.
- Vanilla panna cotta or cream – Soft panna cotta adds lightness and elegance to each bite. Even just a drizzle of pouring cream works well.
- 150 grams good-quality dark chocolate 70% cocoa solids or higher
- 250 ml 1 cup heavy cream
- 150 grams ¾ cup sugar
- 40 grams ⅓ cup Maizena (cornstarch)
- ½ tsp salt
- 2 tsp vanilla extract
- 500 grams 1 block firm cream cheese
- 3 large free-range eggs
Step 1: Prep Your Loaf Tin
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Preheat your oven to 190°C (374°F). Line a standard loaf tin with a crumpled sheet of baking paper, allowing it to overhang the sides. This gives it that signature rustic look and makes removing the cake easier.
Step 2: Melt the Chocolate
Step 3: Mix the Dry Ingredients
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In a food processor, pulse together the sugar, Maizena, salt, and vanilla. Add the chopped cream cheese and blend until completely smooth. Scrape down the sides of the bowl as needed.
Step 6: Bake
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Pour the mixture into the prepared loaf tin and smooth the top with a spatula. Tap it gently on the counter to remove air bubbles.
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Bake for 40–45 minutes. After 20–25 minutes, loosely cover with foil if it’s browning too quickly. It should have a slight jiggle in the centre when done.
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Allow to cool fully in the tin. Chill in the fridge if making ahead, covered in cling film. It keeps well for up to 5 days.
Storage Instructions
- Store the cheesecake in the fridge, well-wrapped or in an airtight container, for up to 5 days.
- Bring to room temperature before serving. You can microwave slices for a few seconds to soften slightly.
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My best baking recipes on Drizzle&Dip
My 10 best cake recipes
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Chocolate espresso cheesecake (unbaked)
Lemon meringue cheesecake
Berry cheesecake with almond crumble
Strawberry cheesecake with nut crumble
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