If you’re like me and just get these obsessive cravings for chocolate, this one’s for you. This high-protein, lower-calorie chocolate Basque cheesecake delivers all the rich, fudgy flavour you crave, with that signature caramelised top and creamy centre.
This cheesecake is so ideal for those nights where you just want a whole cheesecake for yourself on the couch.
Nutrition:
- for the whole cake: 350 calories, 26g protein
- per slice (6 slices): 58.3 calories, 4.3g protein
Chocolate Basque Cheesecake
Servings 1
Calories 350kcal
Equipment
- 1 x 4 Inch Cake Tin
Ingredients
- 120 grams light cream cheese
- 80 grams greek yoghurt
- 25 grams sweetener
- 1 egg
- 3 grams corn starch
- 10 grams cocoa powder (use 6g for batter and save 4g to sprinkle on top)
Instructions
- Whisk all the ingredients together in a bowl until the batter is smooth with no lumps remaining.
- Line a 4-inch cake tin with baking paper and the batter into the prepared tin.
- Gently tap the tin on the bench a few times to remove any air bubbles.
- Air fry at 180°C for around 16 minutes, or until the top is deeply golden with a slightly burnt finish, while the centre still has a slight jiggle.
- Let the cheesecake cool at room temperature for about 1 hour, then transfer to the fridge to chill for at least another hour (longer for a firmer, creamier texture).
- Finish by lightly dusting the top with the remaining cocoa powder and adding chocolate squares for decoration (optional).
Video
Notes
If using an oven for this recipe, bake at 200°C (fan-forced: 190°C) for 18–20 minutes or until the top is deeply golden and slightly ‘burnt’ while the centre still has a slight jiggle.
If using a 6-inch cake tin, double the recipe and bake at 200°C (fan-forced: 190°C) for 26 minutes.
If using an 8-inch cake tin, quadruple the recipe and bake at 200°C (fan-forced: 190°C) for 40 minutes.