Description
This Brownie Basque Cheesecake is a decadent fusion dessert combining a rich, fudgy brownie base with a creamy, burnt Basque-style cheesecake topping. Baked to perfection with a deeply caramelized top and a delightfully gooey interior, this single-serving cheesecake is perfect for chocolate lovers seeking an indulgent treat.
Ingredients
Scale
Brownie Base
- 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
Basque Cheesecake
- 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
Instructions
- Prepare the Brownie Pan: Line the bottom and sides of a 9x4x3-inch (22x10x7 cm) pan with parchment paper to prevent sticking and ensure easy removal.
- Melt Chocolate and Butter: Melt the dark chocolate and unsalted butter together carefully over a bain-marie or in the microwave. Allow the mixture to cool slightly before using.
- Mix Brownie Batter: In a medium bowl, whisk together one egg and 1/4 cup castor sugar until combined. Add the melted chocolate-butter mixture and whisk until smooth. Sift in the all-purpose flour and cocoa powder, then fold gently with a spatula until fully incorporated.
- Form Brownie Layer: Spread the brownie batter evenly at the bottom of the prepared pan. Set aside while preparing the cheesecake layer.
- Preheat Oven: Preheat your oven to 445℉ (230℃) for the cheesecake baking step.
- Mix Cream Cheese: In a large bowl, use a spatula to smooth out the cream cheese until spreadable and lump-free.
- Add Sweeteners and Flavorings: Add 1/2 cup castor sugar, 1/8 tsp salt, and 1/2 tsp vanilla paste or extract to the cream cheese. Whisk until smooth and well combined.
- Incorporate Eggs: Add the eggs one at a time to the cream cheese mixture, whisking thoroughly after each addition until smooth.
- Add Cornstarch: Sift in 2 tbsp cornstarch and whisk just until combined to help set the cheesecake.
- Combine Cream: Pour in 5/6 cup heavy whipping cream and whisk until everything is fully incorporated and smooth.
- Layer Cheesecake Batter: Pour the cheesecake batter evenly over the brownie layer in the pan. To achieve a smooth surface, strain the batter if lumpy and gently tap the pan on the countertop to release air bubbles.
- Bake: Place the pan in the preheated oven and immediately reduce the heat to 430℉ (220℃). Bake until the top is golden brown and caramelized but the center remains very jiggly, approximately 25-30 minutes.
- Cool and Set: Remove the cheesecake from the oven and let it cool in the pan on a wire rack until it reaches room temperature. Refrigerate uncovered for at least 4 hours to allow the cheesecake to set fully.
- Serve: Carefully remove the cheesecake from the pan by peeling back the parchment paper. For a gooey texture, let it sit at room temperature for at least 30 minutes before slicing and serving. For firmer cheesecake, serve chilled.
Notes
- Line the pan with parchment paper extending beyond the edges for easy removal.
- Straining the cheesecake batter ensures a smooth texture free of lumps.
- Baking at high temperature creates the characteristic caramelized, burnt Basque top.
- The cheesecake should still jiggle slightly when you remove it from the oven; it will firm up as it cools and chills.
- Letting it come to room temperature before serving enhances the gooey, creamy texture.
- Use high-quality dark chocolate for the richest brownie base flavor.
- Do not overbake to preserve the soft center and prevent cracking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Keywords: brownie, Basque cheesecake, burnt cheesecake, fusion dessert, chocolate dessert, creamy cheesecake, fudgy brownie base
