Description
Creamy caramel brownie cheesecake blends rich chocolate and smooth cream cheese in a luxurious dessert. Chocolate lovers will savor each indulgent bite of this classic American sweet treat that promises pure dessert satisfaction.
Ingredients
Scale
- 400 oz (16 oz) cream cheese, softened
- 200 g (1 cup) dark chocolate, chopped
- 3 large eggs (for brownie layer)
- 2 large eggs (for cheesecake layer)
- 150 g (¾ cup) sugar (for brownie)
- 200 g (1 cup) sugar (for caramel)
- 100 g (½ cup) sugar (for cheesecake)
- 150 g (¾ cup) unsalted butter
- 50 g (¼ cup) unsalted butter (for caramel)
- 100 g (¾ cup) all-purpose flour
- 2 tbsps cocoa powder
- 100 ml (½ cup) heavy cream
- 1 tsp vanilla extract (for brownie)
- 1 tsp vanilla extract (for cheesecake)
- 1 pinch of salt (for brownie)
- 1 pinch of salt (for caramel)
Instructions
- Brownie Foundation: Preheat oven to 180C (350F). Grease a springform pan and line with parchment paper. Melt chocolate and butter over a water bath until silky. Cool momentarily.
- Batter Preparation: Whisk sugar and eggs until light and fluffy. Fold in melted chocolate mixture, then gently incorporate flour, cocoa powder, vanilla extract, and salt. Spread evenly in prepared pan and bake for 15 minutes, allowing a slight cooling period.
- Cheesecake Layer: Blend cream cheese and sugar until velvety smooth. Introduce eggs one at a time, ensuring complete integration. Add vanilla extract for depth of flavor. Pour carefully over brownie base, smoothing with a spatula.
- Baking Process: Reduce oven temperature to 160C (320F). Bake for 40-45 minutes until center sets with a subtle wobble. Implement cooling technique by leaving cheesecake in oven with door slightly open for one hour after turning off heat.
- Chilling and Caramel Topping: Refrigerate cheesecake for minimum 4 hours or overnight. Create caramel by melting sugar to amber perfection, then carefully add heavy cream. Whisk in butter and salt until achieving a glossy consistency.
- Final Assembly: Unmold cheesecake and drizzle caramel generously, allowing it to flow down the sides. Refrigerate for additional 30 minutes to set caramel before serving.
Notes
- Master Chocolate Melting: Use a low, gentle heat when melting chocolate and butter to prevent burning. Stir continuously and remove from heat just as ingredients blend smoothly for perfect texture.
- Prevent Cheesecake Cracking: Allow eggs to reach room temperature before mixing to ensure even blending. Avoid overmixing the cheesecake batter, which can introduce air bubbles causing surface cracks during baking.
- Temperature Control Technique: Use the gradual cooling method by leaving the cheesecake in the oven with door slightly open to minimize sudden temperature changes. This prevents sudden contractions that lead to surface imperfections.
- Caramel Precision: Watch sugar carefully during caramel preparation – it can quickly transition from perfect amber to burnt. Use a light-colored pan to monitor color changes accurately and remove from heat immediately when reaching a rich golden-brown shade.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 11
- Calories: 450
- Sugar: 36 g
- Sodium: 200 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 110 mg