Brown Butter Brownie Cheesecake

• totale tijd: 9 hours 5 minutes

Ingrediënten

Fudgey brown butter brownie base topped with whipped chocolate cheesecake.

Brownie

150g dark chocolate (min 50% cocoa)

140g plain flour

200g caster sugar

50g light brown sugar

120g dairy free or dairy butter, browned

160g dairy free or dairy milk

60g dark cocoa powder

Cheesecake

500g cream cheese (dairy free or full fat), room temp

80g icing sugar

270 ml double cream (dairy free or dairy), cold

150g dark chocolate, melted (dairy free or dairy), cooled to room temp

40g dark fine cocoa powder

Instructies

Line and lightly grease a 18cm spring form tin and a baking sheet with baking paper.

Start by making the brownie.

Add the butter to a saucepan over medium heat leaving it to melt, bubble and then foam. Once foamed it will turn brown and have a beautiful nutty smell. Reduce the heat and then add in the sugar, whisking until combined. Add the milk and whisk until combined. Turn off the heat and then add the chocolate, letting it melt. Mix until smooth and leave to cool.

Sift your dry ingredients into a large bowl.

Pour the wet ingredients into the dry and mix until combined.

Pour 3/4 of the mixture into the spring form tin (for the base) and the remaining into the baking sheet (for the filling and decorating)

Bake for 30 - 40 minutes (or until the top is set and they are just cooked through - all ovens are different so keep checking them every 5 minutes after 30 minutes until cooked. Longer cooking provides a more cake like texture).

Leave to cool.

For the filling whip the double cream until it’s thick and starts to form stiff peaks (do not over whip!).

Add in the cream cheese, icing sugar, cocoa powder and chocolate - whip until smooth.

Cut the brownie in the balking sheet into small chunks and fold through the cheesecake mixture.

Spread evenly over the brownie base then leave to set in the fridge for a minimum of 8 hours.