75 gr of dark chocolate for Desserts
50 ml whipping cream
How to make Cheesecake with Brownie Base
Preheat the oven to 180°C (top and bottom heat, no fan).
Use a 20cm diameter springform pan. Line the base and sides with baking paper, leaving a little overhang at the edges to prevent spills.
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In a bowl, beat the butter and sugar until you get a whitish, fluffy mixture. You can use an electric mixer or do it by hand. Add the eggs one by one, mixing well after each addition. Add the vanilla and mix until combined.
Sift the cocoa and flour over the mixture and mix gently with a spatula or at low speed until you get a smooth, dense batter. Place the brownie batter on the bottom of the pan and spread evenly with the back of a spoon.
Bake: Bake at 180°C for 15 minutes. Remove from the oven and let cool while you prepare the cheesecake layer.
In a large bowl, mix the cream cheese and sugar until smooth. You can do this by hand or with a mixer on low speed. Add the eggs one at a time, beating gently and avoiding adding air to the mixture. This will help prevent cracks on the surface.
Add the vanilla and whipping cream. Mix until combined. Sift the flour and add it to the mixture, stirring with a spatula until you have an even mixture. When the brownie base is completely cool, pour the cheesecake mixture over it and level the surface by gently tapping the pan on the counter to remove any air bubbles.
Place the pan in the oven and bake at 180°C for about 45 minutes. The cake will be ready when the center still slightly jiggly when you move the pan. Remove the cake from the oven and let it cool to room temperature. Then, refrigerate it for at least 4 hours (or better yet, overnight) to set and flavor it.
Heat the cream until it’s just about boiling and pour it over the chopped chocolate. Let it sit for 1 minute and mix until you have a smooth ganache. Pour the ganache over the cold cake, making a lattice or completely covering the surface. You can also sprinkle icing sugar or decorate with fresh fruit.
Tips for a perfect result:
Make sure all the ingredients are at room temperature to prevent the mixture from curdling.
Don’t wait for the center of the cake to be completely firm in the oven. As it cools, the center will compact, achieving the ideal creamy texture.
The cake improves if you let it rest for a few hours in the refrigerator, which allows the flavors to intensify.
