Brownie Basque Cheesecake

Creamy chocolate basque cheesecake with a fudgy brownie base - it’s rich, decadent, and perfect for serious chocolate lovers. For both the brownie base and cheesecake filling, I'd recommend using the highest quality 70% dark chocolate you can find as it’s the star of the show in this recipe!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 250°C. Line the bottom and sides of a 20cm (8-inch) cake tin with baking paper. Set aside.

Step 2

In a heatproof bowl set over a pan of simmering water, melt together the dark chocolate and butter, stirring until smooth. Remove from the heat and allow to cool slightly.

Step 3

In a large bowl, whisk together the eggs, caster sugar, and brown sugar until combined. Pour in the melted chocolate mixture and whisk until smooth.

Step 4

Sift in the plain flour and cocoa powder, and fold gently until just incorporated.

Step 5

Transfer the brownie batter to the prepared cake tin and spread evenly across the base. Place in the fridge to set while making the cheesecake filling.

Step 6

In a large bowl, beat together the cream cheese, caster sugar, and vanilla on low speed for 2–3 minutes until smooth. Avoid incorporating too much air.

Step 7

Add the eggs and extra yolk one at a time, beating on low speed after each addition until just combined.

Step 8

Pour in the melted dark chocolate and whisk until the filling is glossy and fully combined.

Step 9

Sift in the cocoa powder and cornflour. Whisk into the cheesecake mixture until smooth with no lumps.

Step 10

Stream the warmed cream into the cream cheese mixture while mixing on low speed until smooth.

Step 11

Pour the cheesecake batter over the chilled brownie base. Tap the tin gently on the bench to release any large air bubbles.

Step 12

Reduce the oven temperature to 220°C and bake the cheesecake for 40 minutes. The edges should be set while the centre should still be jiggly but not liquid when done.

Step 13

Cool the cheesecake completely on a wire rack before unmoulding. To unmould, lift the cheesecake out of the tin by pulling up the baking paper, then peel it away from the sides and base. Chill the cheesecake in the fridge for at least 4 hours before serving.

Step 14

In a large bowl, beat the thickened cream, caster sugar and vanilla on high speed until stiff peaks form.

Step 15

Top the chilled cheesecake generously with whipped cream and smooth the surface with a spatula. Sift cocoa powder on top. Using a small flower cutter, punch out daisy shapes from sliced banana and place them on top of the cake along with fresh mint leaves. Enjoy!