Brownie Basque Cheesecake by @millsandbuns

40 min
Medium

8 servings

🍬

66 g

Caster Sugar

🍯

33 g

Brown Sugar

🥚

1 large egg

Egg

🧈

38 g

Butter

🍫

66 g

Chocolate

🌾

20 g

Flour

🍫

8 g

Cocoa Powder

🧀

300 g

Cream Cheese

🍚

100 g

Caster Sugar

🥛

150 ml

Heavy Cream

🌾

10 g

Flour

🌿

0.5

Vanilla Bean

🥚

2

Eggs

Preparation Steps

  1. Step 1/11

    Preheat the oven to 200°C / 390°F and line the 8 x 4 inch loaf pan with parchment paper.

    🍞8 x 4 inch loaf pan
    📜parchment paper

  2. Step 2/11

    Whisk 66 g caster sugar, 33 g brown sugar, and 1 egg until the mixture is light and pale.

    caster sugar
    brown sugar
    egg
    🥣mixing bowl
    🥄whisk

  3. Step 3/11

    Melt 66 g dark chocolate with 38 g butter in a heatproof bowl using the microwave.

    dark chocolate
    butter
    🥣heatproof bowl

  4. Step 4/11

    Pour the melted chocolate-butter mixture into the egg mixture and whisk until fully combined.

    dark chocolate
    butter
    egg
    caster sugar
    brown sugar
    🥣mixing bowl
    🥄whisk

  5. Step 5/11

    Fold 20 g all-purpose flour and 8 g cocoa powder into the brownie mixture until no dry streaks remain.

    all-purpose flour
    cocoa powder
    🥣mixing bowl
    🥄rubber spatula

  6. Step 6/11

    Transfer the brownie batter into the lined loaf pan and spread it evenly across the base.

    🍞8 x 4 inch loaf pan
    🥄rubber spatula

  7. Step 7/11

    Whisk 300 g cream cheese with 100 g caster sugar in a clean mixing bowl until smooth.

    cream cheese
    caster sugar
    🥣mixing bowl
    🥄whisk

  8. Step 8/11

    Whisk in 150 ml heavy cream, 10 g all-purpose flour, 1/2 vanilla bean, and 2 eggs until the cheesecake batter is smooth.

    heavy cream
    all-purpose flour
    vanilla bean
    egg
    🥣mixing bowl
    🥄whisk

  9. Step 9/11

    Pour the cheesecake batter gently over the brownie batter and level the surface.

    🍞8 x 4 inch loaf pan
    🥄rubber spatula

  10. Step 10/11

    Bake at 200°C / 390°F for 20 minutes, until deeply browned on top and jiggly at the center.

    🍞8 x 4 inch loaf pan

  11. Step 11/11

    Cool the cheesecake in the loaf pan before slicing into 4 portions.

    🍞8 x 4 inch loaf pan

Composition

Ingredients

Types

Sweeteners, Eggs, Dairy, Chocolate, Spices

Ingredients

Caster sugar, Brown sugar, Egg, Butter, Chocolate, Flour, Cocoa powder, Cream cheese, Heavy cream, Vanilla bean, Eggs

Allergens

Eggs, Milk

Dietetics

Dietary regimen

Vegetarian

Calories

510 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 47g, Sugars: 39g, Fat: 33g, Saturated fat: 19g, Fiber: 2g

Nutritional Information

Minerals

Calcium: 130mg, Iron: 1.8mg, Potassium: 220mg, Sodium: 170mg

Vitamins

Vitamin A: 270mcg, Vitamin D: 1.2mcg, Vitamin B12: 0.6mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

20 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

mixing bowl, whisk, rubber spatula, measuring scale, 8 x 4 inch loaf pan, parchment paper, heatproof bowl

Appliances

oven, microwave

Type

Type

Type Of Dish

Dessert, Cake

Occasions

Celebration, Dinner party, Holiday, Afternoon tea

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

Spanish, American

Geographic

to inform

Various

Aspect

Texture

Fudgy, Gooey, Creamy, Jiggly, Dense, Silky

Flavors

Chocolatey, Sweet, Tangy, Buttery, Vanilla

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer because it contains dairy and eggs), fridge : 4 days (Cool completely before storing,Store in an airtight container,Keep at or below 4°C / 40°F), freezer : 2 months (Wrap individual slices tightly,Store in a freezer-safe airtight container,Thaw overnight in the refrigerator)