Brownie Burnt Basque Cheesecake

Ingredients

• 1 egg
• 60 g sugar (For the brownie layer)
• 0.5 tsp vanilla (For the brownie layer)
• salt (2 pinches; for the brownie layer)
• 40 g dark chocolate (54% cocoa; for the brownie layer)
• 50 g unsalted butter (For the brownie layer)
• 28 g cake flour (Sifted)
• 15 g cocoa powder (For the brownie layer)
• 400 g cream cheese (Room temperature)
• 120 g sugar (For the cheesecake layer)
• salt (2 pinches; for the cheesecake layer)
• 0.5 tsp vanilla extract (For the cheesecake layer)
• 2 eggs (For the cheesecake layer)
• 12 g cornstarch (Sifted)
• 220 g heavy cream (For the cheesecake layer)

Steps

1. 1

   Place the dark chocolate, cocoa powder, unsalted butter, vanilla, and the brownie-layer salt in a heatproof bowl. Set the bowl over a pan of simmering water and melt the ingredients gently over low heat, stirring until smooth. Remove from the heat and set aside to cool slightly.

2. 2

   In a separate bowl, whisk the egg and 60 g sugar until pale and slightly thickened.

3. 3

   Sift the cake flour into the egg mixture, then gently whisk until just combined.

4. 4

   Pour the cooled chocolate mixture into the egg mixture and whisk until smooth and glossy.

5. 5

   Transfer the brownie batter to a prepared baking pan lined with parchment paper. The source uses an 8 × 4-inch loaf pan.

6. 6

   Place the pan in the freezer to chill while preparing the cheesecake batter.

7. 7

   In a bowl, combine the room-temperature cream cheese, 120 g sugar, the cheesecake-layer salt, and vanilla extract. Whisk until smooth and the sugar has dissolved.

8. 8

   Add the two eggs and whisk until fully incorporated.

9. 9

   Pour in the heavy cream and whisk until smooth.

10. 10

    Sift in the cornstarch and whisk gently until the cheesecake batter is silky and lump-free.

11. 11

    Remove the pan from the freezer and carefully pour the cheesecake batter over the chilled brownie layer.

12. 12

    Gently tap the pan on the counter a few times to release trapped air bubbles.

13. 13

    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.

14. 14

    Let the cheesecake cool completely. The center will sink slightly as it cools, creating the signature rustic burnt Basque appearance.

15. 15

    Slice to your preference and serve. A deeply browned top is expected; the interior should remain creamy and soft.

Notes

The source does not specify a chilling duration or parchment-preparation details beyond using a prepared, parchment-lined 8 × 4-inch loaf pan. Smaller slices work well after a rich meal. The cheesecake may look very dark on top when finished; this is characteristic of burnt Basque cheesecake.

Nutrition per serving

• dessert
• cheesecake
• brownie
• baked
• chocolate
• Spanish-inspired
• vegetarian