@chefpetetownsend: Dark chocolate basque cheesecake, good quality olive oil & sea salt. Recipe below: 500g cream cheese 100g sour cream 85g caster sugar 25g brown sugar 4 eggs 210g valrhona 64% dark chocolate 250g fresh cream 25g Ap flour 15g cocoa powder Pinch salt Good quality olive oil & sea salt for garnishing Start by melting the chocolate and cream over a baine marie, once fully melted set aside to cool slightly. Start mixing the cream cheese and sour cream with the paddle attachment in the stand mixer. Add sugars and keep mixing, once it’s super smooth start to add eggs one at a time. Add the cooled chocolate mixture and keep mixing. Sift the flour, salt and cocoa powder in and mix until smooth. Transfer into lined spring form pan. Bake at 210c for 22-25 mins. It wants to be very jiggly when you take it out and not too burnt on top. Let cool at room temp and then in the fridge for at least 4 hrs. Slice with a hot knife and serve with sea salt and olive oil. Yum! #basquecheesecake #privatechef #EasyRecipe

Pete Townsend

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Thursday 11 June 2026 11:01:14 GMT