Dessert

Brownie Basque Cheesecake Recipe

Name: Brownie Basque Cheesecake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 5 h 50 min
Cuisine: Fusion
Ingredients: 2.6 oz dark chocolate; 1/4 cup unsalted butter; 1 egg; 1/4 cup castor sugar; 6 tbsp all-purpose flour; 2 tbsp cocoa powder; 13.5 oz cream cheese; 1/2 cup castor sugar; 1/8 tsp salt; 1/2 tsp vanilla paste or extract; 3 eggs; 2 tbsp cornstarch; 5/6 cup heavy whipping cream

ByLila Prescott December 25, 2025December 25, 2025

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Introduction

This Brownie Basque Cheesecake is a decadent fusion of rich chocolate brownie and creamy Basque-style cheesecake. With a fudgy brownie base and a caramelized, custardy cheesecake top, it’s a show-stopping dessert perfect for any chocolate lover.

A rectangular cheesecake with three main layers is placed on a wooden board. The top layer is golden brown and smooth with a slightly shiny texture. Beneath it is a cream-colored thick layer that looks soft and creamy. The bottom layer is dark brown, crumbly, and thick, likely a chocolate crust or base. Two slices are cut from the larger cheesecake piece, showing these layers clearly. A piece of the cheesecake is also on a white plate partly visible at the top left corner, and another piece sits in a black bowl at the bottom right. The setting includes a gray and white striped cloth and some faded book pages under the board, all on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2.6 oz dark chocolate
1/4 cup unsalted butter

1 egg
1/4 cup castor sugar (brownie)

6 tbsp all-purpose flour
2 tbsp cocoa powder

13.5 oz cream cheese
1/2 cup castor sugar (cheesecake)
1/8 tsp salt

1/2 tsp vanilla paste or extract
3 eggs (cheesecake)
2 tbsp cornstarch

5/6 cup heavy whipping cream

Instructions

Step 1: Line the bottom and sides of a 9x4x3-inch (22x10x7 cm) pan with parchment paper.
Step 2: Melt dark chocolate and unsalted butter together using a water bath or microwave. Allow to cool slightly.

Step 3: In a medium bowl, whisk together 1 egg and 1/4 cup castor sugar until combined. Add the melted chocolate mixture and whisk until smooth.
Step 4: Sift in all-purpose flour and cocoa powder, then fold together with a spatula until fully incorporated.
Step 5: Pour the brownie batter into the prepared pan and spread evenly on the bottom. Set aside.

Step 6: Preheat your oven to 445°F (230°C).
Step 7: In a large bowl, soften cream cheese using a spatula until smooth and lump-free.
Step 8: Add 1/2 cup castor sugar, salt, and vanilla paste. Whisk until smooth.

Step 9: Add the 3 eggs one at a time, whisking well after each addition until fully incorporated.
Step 10: Sift in cornstarch and whisk just until combined.
Step 11: Add heavy whipping cream and whisk until smooth.

Step 12: Pour cheesecake batter over the brownie layer. Tap the pan gently on the counter to remove air bubbles. Strain batter if it appears lumpy.
Step 13: Place the pan in the oven and immediately reduce heat to 430°F (220°C). Bake for 25-30 minutes until the top is golden brown but the center remains very jiggly.
Step 14: Cool the cheesecake in the pan on a wire rack until it reaches room temperature. Refrigerate uncovered for at least 4 hours to set properly.

Step 15: To serve, remove the cheesecake from the pan and peel away the parchment paper. For a gooey texture, let it sit at room temperature for 30 minutes before slicing. Serve chilled if a firmer texture is preferred.

Tips & Variations

Use high-quality dark chocolate for a richer brownie flavor.
Strain the cheesecake batter before pouring it over the brownie for an ultra-smooth texture.

Swap vanilla paste with vanilla extract if you prefer.
Add a handful of chopped nuts or chocolate chips to the brownie layer for extra texture.
Let the cheesecake stand longer at room temperature if you enjoy a custard-like, gooey center.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. It’s best enjoyed within this time for optimal taste and texture. Reheat briefly at room temperature or enjoy chilled depending on your preferred consistency.

How to Serve

The image shows a rectangular cheesecake with a dark brown, crumbly crust at the bottom, topped by a thick, creamy, light yellow layer, and a slightly browned golden top. The cheesecake is sliced into several long pieces on a wooden board. Two slices are separated from the main block of the cake, revealing the clear two-layer structure with the crust and creamy cheesecake. Nearby, a white plate holds a single slice of the cheesecake, showing the same layers and textures. The setting includes a white marbled textured surface underneath, with a gray and white striped cloth partially visible on one side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake in advance?

Yes, the cheesecake benefits from resting for at least 4 hours in the refrigerator, making it a great make-ahead dessert.

Why is my cheesecake still jiggly after baking?

A slightly jiggly center is typical for Basque-style cheesecakes and will firm up as it cools and chills. Avoid overbaking to keep the creamy texture intact.