A decadent dessert recipe combines the rich flavors of a fudgy brownie with the creamy texture of a burnt Basque cheesecake. The brownie layer features dark chocolate, cocoa powder, and cake flour, while the cheesecake incorporates cream cheese, eggs, and heavy cream for a silky finish. After baking at high heat, the cheesecake rises dramatically before cooling into its signature sunken, caramelized top. Instructions detail precise techniques, from tempering eggs to layering and baking in a single pan for a cohesive, indulgent treat.
Brownie Burnt Cheesecake Full detailed recipe: https://butterjoykitchen.com/brownie-burnt-basque-cheesecake/ Brownie: 1 egg 60 g sugar ½ tsp vanilla extract 2 pinches salt 40 g dark chocolate 50 g butter 28 g cake flour 15 g cocoa powder Cheesecake: 400 g cream cheese 120 g sugar 2 g salt ½ tsp vanilla extract 2 eggs 12 g cornstarch 220 g heavy cream Instructions: In a heatproof bowl, add the dark chocolate, cocoa powder, unsalted butter, vanilla extract, and salt. Place the bowl over a pan filled with simmering water and melt everything gently over low heat, stirring until smooth. Remove from heat and set aside to cool slightly. In another bowl, whisk the egg and sugar until the mixture looks pale and slightly thickened. Sift the cake flour into the bowl. Gently whisk the flour into the egg mixture until just combined. Pour in the cooled chocolate mixture and whisk until smooth and glossy. Transfer the brownie batter to a prepared baking pan lined with parchment paper. I used an 8×4-inch loaf pan. Place the pan in the freezer to chill while you prepare the cheesecake batter. In a bowl, combine the room-temperature cream cheese, sugar, salt, and vanilla extract. Whisk until the mixture is smooth and the sugar has dissolved. Add the eggs and whisk until fully incorporated. Pour in the heavy cream and whisk until smooth. Sift in the cornstarch and whisk gently until the batter is silky and lump-free. Remove the pan from the freezer and carefully pour the cheesecake batter over the chilled brownie layer. Gently tap the pan on the counter a few times to release any trapped air bubbles. Bake in a preheated oven at 450°F / 230°C for 25–30 minutes, or until the top is deeply browned. The cheesecake will puff up straight out of the oven. Let it cool in the pan for at least 1 hour, then continue cooling completely before removing and slicing. The center will sink slightly as it cools, creating the signature rustic burnt basque look. Slice to your preference. Enjoy your brownie burnt basque cheesecake! submitted by /u/ButterJoyKitchen [link] [comments]
