This is the dessert combo that you did not know you needed! Basque burnt cheesecake is great but have you tried brownie basque burnt cheesecake? This combination is a match made in heaven! The richness of the fudgy brownie base goes so well with the creamy and slightly tangy flavour of cheesecake. I personally prefer it cooked through but if you reduce the cooking time by around five minutes you can make it more gooey in the middle. A lot of recipes usually recommend to eat it at room temperature but I think it taste much better when it is cold! But of course it is all about preference, start making your cheesecake and let me know what you think! 😄

Tip #1

Ensure Smooth Batter: For the cheesecake layer, make sure the cream cheese is at room temperature before mixing to avoid lumps, which ensures a smooth, creamy texture.

Tip #2

Do Not Overmix: When combining the dry ingredients into the brownie batter and later the cheesecake batter, fold gently to keep the air in and avoid overmixing which can lead to a denser texture.

Tip #3

Monitor Baking Closely: Due to its high temperature, keep an eye on your cheesecake as it bakes to prevent over-browning. Every oven is different, so it’s good to check a few minutes before the recommended time.

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Brownie Basque Burnt Cheesecake

Preparation time: 1 hour and 10 minutes (30 minutes prep time, 40 minutes bake time)

Servings: 8-inch cheesecake (serves 8 to 10 people)

Ingredients

Brownie Layer:

100g caster sugar
30g soft light brown sugar
2 eggs
80g plain flour
25g cocoa powder
100g dark chocolate (around 60% cocoa), chopped
85g unsalted butter
1/4 tsp salt

Cheesecake Layer:

500g cream cheese (room temperature)
150g caster sugar
3 medium eggs (room temperature)
1 tsp vanilla extract
300ml heavy cream
2 tablespoons (15g) cornstarch or plain flour

Preparation

Preheat the oven to 220°C (fan).
Butter the inside of a 8" cake tin. Line the cake pan with sheets of parchment paper. The edges doesn’t need to be neat (see video) but make sure you flatten the wrinkles on the paper.
Make the brownie layer: Melt the butter and chopped dark chocolate together in a heatproof bowl over a pot of simmering water (double boiler method). Stir until smooth, then set aside to cool slightly.
In a mixing bowl, whisk together the eggs, caster sugar, and light brown sugar by hand for about 4-5 minutes, or until the mixture becomes pale, thick, and creamy.
Using a spatula, gently fold the melted chocolate mixture into the whisked eggs and sugar until fully incorporated.
Sift the flour, cocoa powder, and salt together, then add to the wet mixture. Fold in gently with a spatula until just combined, being careful not to overmix.
Pour the brownie batter into the prepared cake tin, spreading it evenly. Place the tin in the fridge to chill while you prepare the cheesecake layer.
Make the cheesecake layer: In a large bowl, whisk the room-temperature cream cheese and caster sugar by hand until smooth and creamy, ensuring there are no lumps.
Add the eggs one at a time, whisking well between each addition until fully incorporated. Add the vanilla extract and whisk until the mixture is smooth.
Sift in the cornstarch and mix with the whisk until there are no lumps. Gradually add the heavy cream in a slow stream, whisking gently until the batter is smooth and combined. Avoid overmixing to prevent excess air.
Remove the brownie layer from the fridge and pour the cheesecake batter over it, smoothing the top with a spatula. Tap the cake tin lightly on the counter to release any trapped air bubbles.
Bake in the preheated oven at 220c for 35-40 minutes, or until the top is golden brown and slightly charred, and still very jiggly in the centre.
Allow the cheesecake to cool in the pan on a wire rack until it reaches room temperature.
Cover the cheesecake with cling film and refrigerate overnight for the best texture and flavor.
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