Get ready for a decadent fusion of two classics: brownie and cheesecake! This brownie cheesecake is rich, creamy, and the perfect dessert for any occasion.
Ingredients
For the Brownie Layer:
- 2 eggs
- 30 grams of granulated sugar
- 40 grams of panela or brown sugar
- 130 grams of browned butter
- 180 grams of dark chocolate, chopped
- 45 grams of all-purpose flour
- 45 grams of cocoa powder
For the Cheesecake Layer:
- 3 eggs
- 500 grams of cream cheese, at room temperature
- 100 grams of sweetened condensed milk
- 150 grams of granulated sugar
- 30 grams cornstarch
- 2–3 tablespoons heavy cream (for cornstarch mixture)
Instructions
Step 1: Prepare the Brownie Layer
1. Whisk Eggs and Sugar:
In a stand mixer, add the eggs and granulated sugar. Begin mixing on low for 30 seconds, then increase to medium-high and whisk for about 6 minutes, until the mixture is pale and slightly thickened.
2. Brown the Butter and Melt the Chocolate:
While the eggs are mixed, melt the butter in a light-colored saucepan over medium heat. Stir occasionally until the butter turns golden brown and has a nutty aroma, about 5 minutes. Immediately pour the hot browned butter over the chopped chocolate in a bowl and stir until the chocolate is fully melted.
3. Combine Dry Ingredients:
In a separate bowl, mix the flour, cocoa powder, and brown sugar. Add this mixture to the butter and chocolate, stirring with a spatula until combined.
4. Fold in Eggs:
Add one-third of the egg mixture to the chocolate and gently fold to combine. Then, fold in the remaining egg mixture until no streaks remain, being careful not to overmix.
5. Bake the Brownie Layer:
Pour the brownie batter into a greased cake pan and spread evenly. Preheat the oven to 160°C (320°F) and set the pan aside while you prepare the cheesecake layer.
Step 2: Prepare the Cheesecake Layer
1. Cream the Cream Cheese:
In a stand mixer with the paddle attachment, beat the room-temperature cream cheese on medium speed for about 3 minutes until smooth and creamy.
2. Add Eggs and Mix:
Crack the eggs into the bowl with the cream cheese and mix until fully combined.
3. Combine Cornstarch and Heavy Cream:
In a small bowl, stir the cornstarch with a few tablespoons of heavy cream until smooth, ensuring no lumps remain. This helps the cornstarch blend seamlessly into the cheesecake batter.
4. Complete the Cheesecake Mixture:
Add the sweetened condensed milk, cornstarch mixture, heavy cream, and granulated sugar to the cream cheese. Scrape down the sides of the bowl to ensure even mixing, then blend until smooth.
Step 3: Assemble and Bake
1. Layer the Cheesecake over the Brownie:
Carefully pour the cheesecake batter on top of the brownie layer in the pan.
2. Bake:
Bake at 160°C (320°F) for 1 hour or until the edges are set and the center has a slight jiggle. Turn off the oven and leave the cheesecake inside for an additional hour with the door slightly open to prevent cracks.
3. Chill:
Place the cheesecake in the refrigerator for at least 4 hours before serving to let it set.
Final Tips:
- Brown Butter: Make sure to keep an eye on the butter as it browns. Stir constantly to avoid burning.
- Room Temperature Ingredients: Use room-temperature cream cheese for a smooth, creamy texture.
- No Cracks: Allowing the cheesecake to cool gradually in the oven and then chilling helps avoid cracks.
Serve this stunning brownie cheesecake with a sprinkle of cocoa powder or a drizzle of chocolate ganache for an extra indulgent touch. Enjoy!