Brownie Cheesecake With a Thick Caramel Glaze
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- Chef's knife
INGREDIENTS
Brownie:
- 6.5 ounces/180 grams dark chocolate, finely chopped
- ½ cup/120 grams unsalted butter, cut into cubes
- ⅓ cup/70 grams granulated sugar
- ⅓ cup30 grams unsweetened cacao powder
- ½ teaspoon baking powder
- 2 large eggs
- ¾ cup/90 grams all-purpose flour
- Pinch of salt
Cheesecake:
- 12 ounces/350 grams cream cheese, at room temperature
- ⅔ cup/150 milliliters heavy whipping cream
- ⅓ cup/75 grams granulated sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon cornstarch
- Pinch of salt
- 2 large eggs
Caramel:
- ¾ cup/150 grams granulated sugar
- ½ cup/120 grams heavy whipping cream, warmed
- 7 tablespoons/100 grams unsalted butter, room temperature
INSTRUCTIONS
- Preheat the oven to 320°F (160°C). Grease and line the bottom of a 9 or 10-inch (24-26 cm) springform pan with parchment paper.
- In a heatproof bowl set over a saucepan of simmering water, melt the chocolate and butter, stirring until smooth. Remove from heat.
- Whisk in the sugar and eggs, one at a time, until fully incorporated. Sift together the cocoa powder, baking powder, flour, and salt, then fold into the chocolate mixture until combined. Pour the batter into the prepared pan, smoothing the top. Bake for 12-15 minutes, or until the edges are set but the center remains slightly soft. Let cool completely.
- In a large bowl, beat the cream cheese until smooth. Add the sugar, vanilla, cornstarch, and salt, mixing until fully incorporated. Gradually mix in the heavy cream, then add the eggs, one at a time, mixing just until combined. Do not overmix. Pour the cheesecake batter over the cooled brownie layer. Bake at 320°F (160°C) for 30 minutes, or until the edges are set and the center is slightly wobbly.
- Turn off the oven, crack the door open slightly, and allow the cheesecake to cool inside for 30 minutes. Then refrigerate for at least 2 hours.
- In a medium saucepan, combine the sugar with 1 tablespoon of water over medium heat. Cook without stirring until the sugar dissolves and turns a deep amber color. Carefully whisk in the warm heavy cream in a slow stream, stirring constantly. The mixture will bubble, so be cautious. Remove from heat and whisk in the butter until fully incorporated. Let cool slightly, then pour over the chilled cheesecake. Refrigerate for at least 1 hour before serving.
- Once fully set, carefully release the cheesecake from the springform pan. Slice with a sharp knife, wiping the blade between cuts for clean slices.
RECIPE NOTES
MY NOTES
FAQ
Best type of chocolate for the brownie layer
The best type of chocolate for the brownie layer is high-quality dark chocolate with at least 60-70% cocoa solids. This ensures a deep, rich chocolate flavor without being overly sweet. Lower-quality chocolates or those with a high sugar content can make the brownies too sweet and affect their texture. Avoid using chocolate chips, as they contain stabilizers that prevent smooth melting. If you want a more intense flavor, you can use unsweetened chocolate but adjust the sugar content accordingly. For best results, use couverture chocolate, which melts smoothly and creates a glossy, fudgy brownie base.
How do I prevent the brownie layer from overbaking?
To prevent the brownie layer from overbaking, it is essential to monitor the baking time and temperature carefully. Bake the brownies at the recommended temperature and check them a few minutes before the suggested baking time ends. The edges should be set, but the center should still be slightly soft and wobbly. Overbaking can result in a dry, cakey texture rather than a fudgy one. Using an oven thermometer can help ensure accurate temperature control. Also, removing the brownies from the oven while they are slightly underbaked allows residual heat to finish the cooking process as they cool.
What is the best way to ensure a smooth cheesecake batter?
The best way to ensure a smooth cheesecake batter is to use room-temperature ingredients and mix them properly. Cold cream cheese can lead to lumps, so let it sit out for at least 30 minutes before mixing. Beat the cream cheese first until smooth, then gradually add sugar to help break down any lumps. Add the eggs one at a time, mixing on low speed to avoid incorporating too much air, which can cause cracks. Scraping down the sides of the bowl frequently ensures even mixing. Using a hand or stand mixer on low to medium speed prevents overmixing, which can lead to a dense texture.
Can I make this brownie cheesecake without a springform pan?
You can make this brownie cheesecake without a springform pan, but it requires some adjustments. A deep cake pan or pie dish can be used, but lining it with parchment paper and leaving overhangs will help with removal. If using a regular pan, consider greasing it well and chilling the cheesecake thoroughly before attempting to remove it. Another option is to bake the brownie cheesecake in a square pan and serve it as bars rather than slices. For best results, choose a pan with straight sides to help maintain the cake’s structure. A removable-bottom pan is also a good alternative.
How long does the brownie cheesecake need to chill before serving?
The brownie cheesecake needs to chill for at least two hours, but ideally, it should be refrigerated for four to six hours for the best texture. Overnight chilling is even better as it allows the flavors to develop and the structure to firm up. Cutting into a cheesecake that hasn’t set properly can cause it to collapse or be too soft. To speed up the process slightly, you can place the brownie cheesecake in the coldest part of your refrigerator. However, avoid freezing it to rush the setting process, as this can cause texture changes and make the caramel layer too hard.
What is the secret to making a perfect caramel topping?
The secret to making a perfect caramel topping is patience and precise temperature control. Start by using a heavy-bottomed saucepan to ensure even heat distribution. Cook the sugar and water over medium heat without stirring until it turns a deep amber color. Stirring too soon can cause crystallization, leading to a grainy texture. Once the sugar has caramelized, carefully add warm heavy cream in small increments, stirring continuously to prevent lumps. Remove from heat and stir in room-temperature butter until fully incorporated. Let the caramel cool slightly before pouring it over the cheesecake to ensure a smooth, glossy finish.
How can I prevent the caramel from crystallizing?
To prevent the caramel from crystallizing, avoid stirring the sugar once it starts dissolving. Agitation can cause sugar crystals to form on the sides of the pan, leading to a grainy texture. Using a clean, dry saucepan and adding a small amount of corn syrup or lemon juice can help prevent crystallization. Brushing the sides of the pan with a damp pastry brush can also dissolve any sugar crystals that may form. If crystallization does occur, you can gently reheat the caramel over low heat and stir carefully until it becomes smooth again.
How do I slice the brownie cheesecake cleanly?
To slice the brownie cheesecake cleanly, use a sharp knife and wipe the blade between each cut. Running the knife under hot water and drying it off before slicing can help achieve smooth, clean cuts. Applying gentle pressure and using a sawing motion rather than pressing down forcefully prevents the cheesecake from compressing. If the caramel layer is slightly firm, allow the cheesecake to sit at room temperature for a few minutes before slicing. Using a long, thin-bladed knife rather than a serrated knife will help prevent dragging and maintain the integrity of each slice.
Can I freeze this brownie cheesecake for later?
You can freeze this cheesecake for later, but proper storage is essential to maintain its texture. Wrap the cheesecake tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. For best results, freeze without the caramel layer and add it after thawing. To thaw, transfer the cheesecake to the refrigerator and let it defrost slowly for several hours or overnight. Avoid thawing at room temperature, as this can cause condensation and make the cheesecake soggy. Once thawed, consume within two days for the best flavor and texture.
Variations or add-ins that enhance the flavor
You can enhance this brownie cheesecake with various add-ins and flavor variations. Swirling peanut butter or Nutella into the cheesecake batter can add richness. Mixing in espresso powder with the brownie layer deepens the chocolate flavor. For a crunch, chopped nuts like pecans or walnuts can be folded into the brownie batter. A sprinkle of sea salt on the caramel layer enhances the sweet and salty contrast. Seasonal variations, such as adding pumpkin puree and warm spices in the fall or fresh berries in the summer, can make the cheesecake more versatile for different occasions.
How to make this brownie cheesecake gluten-free?
You can make this brownie cheesecake gluten-free by substituting the all-purpose flour in the brownie layer with a gluten-free flour blend. Use a 1:1 gluten-free baking flour that contains xanthan gum for the best results. Ensure that all other ingredients, including the chocolate and baking powder, are labeled gluten-free. The cheesecake and caramel layers are naturally gluten-free, so no modifications are needed. Be sure to check for cross-contamination if serving to someone with celiac disease. Baking time may vary slightly with gluten-free flour, so monitor the texture carefully.
