Caramel Brownie Cheesecake

 

Caramel Brownie Cheesecake is rich in flavor, combining chewy brownie, creamy cheesecake, and delightful caramel into one indulgent dessert. This recipe promises a decadent treat that's perfect for any occasion.

Ingredients:

• Flour: 95 grams (3/4 cup)
• Salt: Pinch
• For the Cheesecake:
• Cream Cheese: 450 grams (16 ounces), softened
• Sugar: 100 grams (1/2 cup)
• Cream: 120 ml (1/2 cup)
• Salt: Pinch for flavor

Instructions:

1. Prepare the Brownie Base:

• Preheat Oven: Preheat the oven to 175°C (350°F). Line the bottom and sides of a 23cm (9-inch) baking tray with parchment paper.
• Melt Chocolate and Butter: In a pan over low heat, melt chopped dark chocolate and butter until smooth. Remove from heat and let cool slightly.
• Prepare Wet Mixture: Whisk together sugar, eggs, and vanilla into the melted chocolate mixture until well combined.
• Add Dry Ingredients: Sift in flour and salt, then fold gently until combined. Pour the batter into the prepared pan and spread evenly.
• Bake: Bake for 20-25 minutes until the brownie is dark in color and cooked through. Remove from oven and let cool while preparing the cheesecake.
• Reduce Oven Temperature: Reduce oven temperature to 160°C (325°F).

2. Prepare the Cheesecake:

• Beat Cream Cheese: In a mixing bowl, beat softened cream cheese until smooth.
• Add Sugar, Cream, Eggs, Vanilla: Gradually add sugar, then pour in cream, followed by eggs and vanilla extract one by one, mixing well without over-mixing.
• Pour Over Crust: Pour the cheesecake mixture over the cooled brownie crust and smooth the top with a spatula.
• Bake Cheesecake: Bake at 160°C (325°F) for 45 minutes or until the cheesecake is set and the center jiggles slightly. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for about 1 hour to prevent cracking.

3. Prepare the Caramel Topping:

• Dissolve Sugar: Melt sugar in a heavy saucepan over medium heat, stirring frequently until it turns dark brown.
• Add Butter, Cream, Oil: Gradually add heavy cream (mixture will thicken), then add oil and continue cooking until the caramel is smooth. Remove from heat, add a pinch of salt, and let it cool slightly and thicken.

4. Refrigeration:

• Chill Cheesecake: Refrigerate the cheesecake for at least 4 hours or overnight until fully set and flavors meld.

5. Final Steps:

• Remove from Pan: Carefully remove the cheesecake from the pan, using a knife if needed to release it smoothly.
• Slice and Serve: Cut into pieces with a hot, clean knife for neat slices (rinse the knife with hot water and dry between slices for cleaner cuts).

Success Tips:

• Prevent Cracking: Avoid over-beating the cheesecake batter and allow it to cool gradually in the oven after baking.
• Caramel Consistency: If the caramel becomes too thick to pour, gently heat until it reaches a pourable consistency.

This Caramel Brownie Cheesecake is a delightful dessert choice for any special occasion or simply to treat yourself. Its rich texture and flavors are sure to be a hit with everyone who tries it!

Enjoy!