Brownie Basque Cheesecake

Part 1 / 2: Brownie

Ingredients

• 75g Dark chocolate
• 55g Unsalted butter
• 1 Egg
• 50g Castor sugar
• 50g All-purpose flour
• 15g Cocoa powder

---

Steps

1. Line the bottom and the sides of a 9x4x3-inch pan with parchment paper.
2. Melt 75g dark chocolate and 55g unsalted butter together in a bowl over a water bath (bain-marie) or in microwave until melted. Cool slightly.
3. In a medium bowl, add 1 egg and 50g castor sugar. Whisk until combined. Add the melted chocolate and butter. Whisk until well incorporated.
4. Sift in 50g all-purpose flour and 15g cocoa powder. Mix until well incorporated using a spatula.
5. Transfer the brownie batter to the prepared pan. Spread evenly on the bottom of the pan. Set aside.

Part 2 / 2: Basque Cheesecake

Ingredients

• 400g Cream cheese, softened
• 80g Castor sugar
• ⅛ tsp Salt
• ½ tsp Vanilla paste/extract
• 3 Eggs
• 15g Tapioca starch
• 200ml Heavy cream

---

Steps

1. Preheat oven to 220°C (428°F).
2. In a large bowl, add 400g cream cheese. Use a spatula to mix the cream cheese until it becomes spreadable with no lump.
3. Add 80g castor sugar, ⅛ tsp salt, and ½ tsp vanilla paste/extract. Whisk until combined and smooth.
4. Add 3 eggs one at a time. Whisk until well incorporated and smooth with each addition of egg.
5. Sift in the 15g tapioca starch. Whisk just until well combined.
6. Add 200ml heavy cream and whisk until well incorporated.
7. 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.
8. Place the cheesecake in the oven. Bake cheesecake until golden brown on top but still very jiggly in the center for about 25-30 minutes.
9. 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.
10. Remove the cheesecake from the cake pan and carefully peel back the parchment paper.
11. 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.