Caramel Brownie Cheesecake

Ingredients

For the Brownie Base:

• 95 grams (3/4 cup) flour
• Pinch of salt
• 120 grams (4.2 oz) dark chocolate, chopped
• 115 grams (1/2 cup) butter
• 200 grams (1 cup) sugar
• 3 large eggs
• 1 teaspoon vanilla extract

For the Cheesecake Layer:

• 450 grams (16 oz) cream cheese, softened
• 100 grams (1/2 cup) sugar
• 120 ml (1/2 cup) heavy cream
• 2 large eggs
• 1 teaspoon vanilla extract
• Pinch of salt

For the Caramel Topping:

• 200 grams (1 cup) granulated sugar
• 60 grams (1/4 cup) butter
• 120 ml (1/2 cup) heavy cream
• Pinch of salt

Instructions

Prepare the Brownie Base:

1. Preheat the Oven: Preheat your oven to 175°C (350°F). Line a 23cm (9-inch) baking pan with parchment paper, covering both the bottom and sides.
2. Melt Chocolate and Butter: In a saucepan over low heat, melt the chopped dark chocolate and butter together until smooth. Remove from heat and let cool slightly.
3. Combine Wet Ingredients: Whisk in the sugar, eggs, and vanilla extract into the chocolate mixture until well combined.
4. Add Dry Ingredients: Sift in the flour and salt, mixing until just combined. Pour the batter into the prepared pan, spreading it evenly.
5. Bake the Brownie Base: Bake for 20-25 minutes, until the edges are set but the center is still slightly soft. Remove from the oven and allow to cool. Reduce oven temperature to 160°C (325°F).

Prepare the Cheesecake Layer:

1. Mix Cream Cheese and Sugar: In a large bowl, beat the softened cream cheese and sugar until smooth.
2. Incorporate Remaining Ingredients: Add the heavy cream, followed by the eggs and vanilla extract, mixing until just combined. Avoid overmixing.
3. Pour Over Brownie Base: Pour the cheesecake mixture over the cooled brownie base, smoothing the top with a spatula.
4. Bake Cheesecake: Bake at 160°C (325°F) for 45 minutes, or until the cheesecake is set but the center jiggles slightly. Turn off the oven, crack the door open, and let the cheesecake cool inside for about 1 hour to prevent cracking.

Prepare the Caramel Topping:

1. Melt Sugar: In a heavy saucepan over medium heat, melt the granulated sugar, stirring frequently until it turns a deep amber color.
2. Add Butter and Cream: Carefully add the butter and heavy cream, continuing to stir until the caramel is smooth and thickened. Remove from heat and stir in a pinch of salt.
3. Cool Caramel: Allow the caramel to cool slightly and thicken.

Final Assembly:

1. Chill the Cheesecake: Refrigerate the cheesecake for at least 4 hours, or overnight, to fully set and develop flavors.
2. Remove from Pan: Carefully remove the cheesecake from the pan. Use a warm knife for clean cuts, rinsing and drying the knife between slices.
3. Serve and Enjoy: Drizzle the cooled caramel over the cheesecake before serving.

Success Tips

• Prevent Overmixing: Avoid incorporating too much air into the cheesecake mixture to prevent cracking.
• Slow Cooling: Allow the cheesecake to cool slowly in the oven with the door slightly open to avoid sudden temperature changes.
• Caramel Consistency: If the caramel becomes too thick to pour, gently reheat until it reaches a pourable consistency.

This Caramel Brownie Cheesecake is the ultimate dessert for special occasions or simply treating yourself. Its luxurious texture and exquisite flavor are sure to delight everyone who tries it.