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brownie basque cheesecake
5 from 1 vote

Brownie Basque Cheesecake

Indulge in this heavenly Brownie Basque Cheesecake that combines the best of both worlds! With a rich fudgy brownie base and a creamy cheesecake on top, this dessert will surely satisfy your sweet tooth.
Author: Jaja Bakes
Course: Dessert
Cuisine: Spanish
Servings: 1 9x4-inch/22x10 cm cake
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour

Ingredients

Brownie

  • 2.6 oz (75 gr) dark chocolate
  • 1/4 cup (55 gr) unsalted butter
  • 1 egg
  • 1/4 cup (50 gr) castor sugar
  • 6 tbsp (50 gr) all-purpose flour
  • 2 tbsp (15 gr) cocoa powder

Basque Cheesecake

  • 13.5 oz (380 gr) cream cheese, softened
  • 1/2 cup (100 gr) castor sugar
  • 1/8 tsp salt
  • 1/2 tsp vanilla paste/extract
  • 3 eggs
  • 2 tbsp (15 gr) cornstarch
  • 5/6 cup (200 ml) heavy whipping cream

Instructions

Brownie

  • Line the bottom and the sides of a 9x4x3-inch/22x10x7 cm pan with parchment paper.
  • Melt chocolate and butter together in a bowl over a water bath (bain-marie) or in microwave until melted. Cool slightly.
  • In a medium bowl, add egg and sugar. Whisk until combined. Add the melted chocolate and butter. Whisk until well incorporated.
  • Sift in all-purpose flour and cocoa powder. Mix until well incorporated using a spatula.
  • Transfer the brownie batter to the prepared pan. Spread evenly on the bottom of the pan. Set aside.

Basque Cheesecake

  • Preheat oven to 445℉/230℃.
  • In a large bowl, add cream cheese. Use a spatula to mix the cream cheese until it becomes spreadable with no lump.
  • Add castor sugar, salt, and vanilla paste. Whisk until combined and smooth.
  • Add eggs one at a time. Whisk until well incorporated and smooth with each addition of egg.
  • Sift in the cornstarch. Whisk just until well combined.
  • Add heavy whipping cream and whisk until well incorporated.
  • Pour the batter over the brownie layer. If your batter is lumpy, you can strain the batter. Tap the pan a few times on the countertops to remove the air bubbles.
  • Place the cheesecake in the preheated oven and lower the heat to 430℉/220℃. Bake cheesecake until golden brown on top but still very jiggly in the center for about 25-30 minutes.
  • Let the cheesecake cool in the pan on a wire rack until it reaches room temperature. Refrigerate uncovered for at least 4 hours to let it set further.
  • Remove the cheesecake from the cake pan and carefully peel back the parchment paper. For the gooey interior, let the cheesecake stand at room temperature for at least 30 minutes before serving. Serve chilled if you prefer firmer cheesecake.

Notes

Swap the Basque Cheesecake ingredients with Chocolate Basque Cheesecake for the double chocolate Brownie Basque Cheesecake version.

Nutrition

Serving: 1whole cake | Calories: 3972kcal | Carbohydrates: 269g | Protein: 64g | Fat: 301g | Saturated Fat: 178g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 81g | Trans Fat: 2g | Cholesterol: 1395mg | Sodium: 1828mg | Potassium: 1690mg | Fiber: 13g | Sugar: 191g | Vitamin A: 10515IU | Vitamin C: 1mg | Calcium: 692mg | Iron: 16mg
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