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Banana Mocha Basque Burnt Cheesecake with a beautifully caramelized top and creamy center. This easy cheesecake is rich, rustic, and almost impossible to mess up.
This Banana Mocha Basque Cheesecake might be one of my favorite cheesecake variations ever. If you love the flavor combination of coffee, cocoa, and ripe bananas, this one is going to make you very happy.
Basque cheesecake is honestly one of the easiest desserts to make. No water bath, no complicated steps, and the rustic cracked top is actually part of its charm. In fact, if you’re new to baking cheesecake, this is probably the first cheesecake recipe I would recommend learning.
I like my Basque cheesecake with a creamy, slightly melty center. Not overly gooey, but just soft enough to feel rich and luscious. The ripe bananas add natural sweetness and aroma, while the espresso and cocoa deepen the flavor beautifully. The result is lightly sweet with that classic slight tang from the cream cheese.
Why You’ll Like This Recipe
- Incredibly easy to make
Everything gets blended together in a blender or food processor. No complicated mixing technique required. - No water bath needed
Unlike traditional cheesecakes, Basque cheesecake is baked at high heat which creates that signature caramelized top. - Perfect flavor combination
Banana, coffee, and cocoa complement each other wonderfully without overpowering the cheesecake. - Creamy, luscious center
The center stays soft and creamy while the edges set beautifully. - Great way to use overripe bananas
If you have bananas that are too ripe for eating, this is a fantastic way to use them.
Ingredients and Substitutions
- Cream cheese – Full-fat cream cheese gives the best creamy texture. I don’t recommend using reduced-fat cream cheese.
- Light brown sugar – Adds a slight caramel flavor that pairs nicely with banana and coffee. Dark brown sugar can be used for a deeper molasses flavor.
- Eggs – Help create structure and richness in the cheesecake. No substitute here
- Heavy cream – Adds richness and contributes to the creamy texture. Do not substitute with half and half
- Very ripe mashed bananas – The riper the bananas, the sweeter and more aromatic the cheesecake will be.
- Instant espresso – Provides the coffee flavor that enhances both banana and cocoa.
- Dutch-process cocoa powder – Gives a deeper chocolate flavor and darker color.
- Cornstarch – Helps stabilize the cheesecake and prevents it from becoming too runny.
- Salt – Enhances all the flavors
What to serve this with
- Sliced fresh bananas for extra banana flavor.
- A light dusting of cocoa powder.
- Chocolate shavings or curls.
- A drizzle of chocolate sauce.
Storage
- Store leftover cheesecake in an airtight container in the refrigerator for up to 4 days.
- For the best texture, let the cheesecake sit at room temperature for 10–15 minutes before serving.
- This cheesecake can also be frozen. Wrap slices tightly and freeze for up to 1 month. Thaw overnight in the refrigerator.
Frequently Asked Questions
- Why is my Basque cheesecake still jiggly in the center?
That’s exactly how it should be. The cheesecake will continue to set as it cools and chills. - Can I skip the espresso?
Yes. The cheesecake will still taste great, but the coffee flavor enhances the cocoa and banana. - Can I make this without cocoa powder?
You can omit it if you want a stronger banana-coffee flavor instead of mocha. - Why did my cheesecake sink in the middle?
Basque cheesecake naturally sinks slightly as it cools. This is completely normal. - Can I bake this in a larger pan?
Yes, but the cheesecake will be thinner and the baking time will need to be reduced slightly.
Basque cheesecake is one of those desserts that looks impressive but is surprisingly forgiving. The rustic look, the caramelized top, and the creamy center make it incredibly satisfying with minimal effort.
Adding banana, coffee, and cocoa takes this classic cheesecake to another level. The flavors are warm, aromatic, and just indulgent enough without being overly sweet.
If you enjoy banana desserts and coffee flavors, this Banana Mocha Basque Cheesecake might become one of your favorite easy cheesecake recipes too.
Banana Mocha Basque Burnt Cheesecake
Ingredients
- 448 g cream cheese softened
- 100 g light brown sugar
- 150 g eggs from 3 large eggs
- 120 g heavy cream
- 170 g very ripe mashed bananas
- 1 tsp instant espresso mixed with 1 tsp hot water
- 1 Tbsp Dutch-cocoa powder
- 15 g cornstarch
- ⅛ tsp salt
Instructions
- Preheat oven to 450 F/ 230 C for conventional oven. For convection oven, lower the temperature by 20 F/ 15 C. Position the oven rack in the middle of the oven
- Double-line a 6 x 3-inch round pan with parchment paper.
Prepare the cheesecake batter: (using a blender or a food processor)
- Combine cream cheese, brown sugar, eggs, heavy cream, mashed banana, heavy cream, instant espresso, cocoa powder, cornstarch, and salt in a blender or a food processor.
- Blend until smooth. Pour into the prepared pan.
Prepare the cheesecake batter: (manual)
- Make sure your cream cheese and eggs are at room temperature. Cream cheese should be soft. Cream sugar and cream cheese together on medium speed until smooth and no more grainy sugar. Scrape the side of the bowl
- Add instant coffee, cocoa powder, cornstarch, salt, and mashed banana and mix until just combined and smooth
- Add eggs one at a time and beat on medium until combined. Scrape the side of the bowl again. We don't want to incorporate too much air here
- Add the heavy cream and mix on low until just combined
- Pour the cake batter into the pan over a strainer (because the banana might still have some lumps). The batter is supposed to be runny. Use a skewer or chopstick to pop any bubbles
Baking:
- Bake for 23 minutes, then broil on high for 2–3 minutes or until the top is deeply browned.
- Remove from the oven. The center should still jiggle a lot when you pull it out of the oven. The center puffs up when it first comes out. It will sink at the center, creating a crater-like appearance. It's normal. Don't panic
Cooling:
- Cool at room temperature for 3–4 hours, then refrigerate overnight
