Brownies Burnt Basque Cheesecake

A loaf of brownie burnt basque cheesecake on a parchment paper.

5 from 1 vote

Brownies Burnt Basque Cheesecake

Brownie Burnt Basque Cheesecake is the best of both worlds. A fudgy chocolate brownie base supports a creamy, caramelized cheesecake with that signature Burnt Basque look which looks rich, dramatic, and completely irresistible.

Prep Time20

Cook Time30

Total Time50

Course: Cake, Dessert, Desserts

Cuisine: International

Servings: slices

Calories: 318kcal

Author: Claudia

Ingredients

Brownies

1 egg
60 gr sugar
½ tsp vanilla
2 pinch salt
40 gr dark chocolate 54%
50 gr butter
28 gr cake flour
15 gr cocoa powder

Cheesecake

400 gr cream cheese
120 gr sugar
2 pinch salt
½ tsp vanilla extract
2 eggs
12 gr cornstarch
220 gr 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 446°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 completely; 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!

Notes

Let the cream cheese soften fully - Room-temperature cream cheese is key for a smooth, lump-free cheesecake batter. Cold cream cheese is the fastest way to end up with stubborn lumps.
Cool the chocolate mixture slightly before mixing - Make sure the melted chocolate has cooled to warm before adding it to the egg mixture. This prevents scrambling the egg and keeps the brownie layer smooth.
Freeze the brownie layer briefly - Chilling the brownie batter before adding the cheesecake layer helps create clean, defined layers and prevents the brownie from mixing into the cheesecake.
Do not overmix the cheesecake batter - Whisk just until smooth. Too much air can cause the cheesecake to puff excessively and crack unevenly when cooling.
Don’t worry if it looks too dark - A deeply browned top is exactly what you want for a burnt basque cheesecake. The outside may look dramatic, but the inside will stay creamy and soft.

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