Go Back
–+ servings
Chocolate San Sebastian Cheesecake

Irresistible Chocolate San Sebastian Cheesecake Recipe at Home

This Chocolate San Sebastian Cheesecake is a crustless, no-bake delight with rich chocolate and creamy texture, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 2 hours
Total Time 3 hours 5 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Spanish
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake
  • 16 oz Cream Cheese Ensure it’s at room temperature for easy mixing and a smooth texture.
  • 8 oz Dark Chocolate (60-70% cocoa) Use high-quality chocolate for a rich flavor; avoid chocolate chips for the smoothest finish.
  • 1 cup Granulated Sugar Sweetens the cheesecake; feel free to adjust according to your taste preferences.
  • 4 large Eggs Essential for binding; introduce them one at a time, mixing gently to maintain the texture.
  • 1 tsp Vanilla Extract A splash elevates the flavor; choose pure extract for the best results.
  • 1 pinch Salt Just a pinch balances sweetness and enhances the chocolate richness.
For Serving (optional)
  • 1 cup Crème Fraîche A tangy complement that contrasts beautifully with the cheesecake’s sweetness.
  • 1 cup Raspberry Coulis or Salted Caramel Drizzle these for added flavor and a stunning visual touch.

Equipment

  • 9-inch springform pan
  • mixing bowls
  • microwave-safe bowl
  • Double Boiler
  • spatula
  • parchment paper

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C) to get it hot and ready for your Chocolate San Sebastian Cheesecake.
  2. In a microwave-safe bowl or using a double boiler, gently melt the dark chocolate, stirring frequently until smooth and glossy.
  3. In a large mixing bowl, combine softened cream cheese and granulated sugar, beating together until the mixture is smooth and creamy.
  4. Once the eggs are fully incorporated, stir in the slightly cooled melted chocolate and the vanilla extract until uniform.
  5. Line the base and sides of your springform pan with parchment paper, ensuring that the edges extend above the rim.
  6. Pour the creamy cheesecake batter into the prepared springform pan, smoothing the top with a spatula. Bake for 40-45 minutes.
  7. Once baked, remove the cheesecake from the oven and let it cool at room temperature for about 1 hour.
  8. When you're ready to serve, slice the cheesecake and accompany each slice with crème fraîche or drizzle some raspberry coulis over the top.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 6gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 100mgSodium: 180mgPotassium: 200mgFiber: 2gSugar: 18gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 2mg

Notes

Allow the cheesecake to cool gradually before refrigerating to enhance the flavors and prevent cracks.

Tried this recipe?

Let us know how it was!