Caramel Brownie Cheesecake is rich in blue cheese, creamy cheesecake and delicious caramel in one dessert. This recipe consists of a chewy brownie base with creamy cheesecake and a delicious caramel top for a completely unrefined treat. Here’s how to do it. 97 Flour: 95 grams (3/4 cup)
Salt: Surface area
FOR THE CHEESE CAKE:
Cheese butter: 450 grams (16 grams), soft
Sugar: 100 grams (1/2 cup)
Cream: 120 ml. 2 spoons)
Salt: a pinch to add flavor
Preparation
. Prepare the BROWNIE PAPER:
Preheat the oven: Preheat the oven to 175°C. Line the bottom and sides of a 23cm baking tray with baking paper.
Melt the chocolate and butter: Melt the chopped dark chocolate and butter in a pan over low heat and let it melt until it becomes smooth. Remove from heat and let it cool slightly.
Wet mixture: Whisk sugar, eggs and vanilla into chocolate mixture until well combined.
Add dry ingredients: Sift in flour and salt and pulse until combined. Pour batter into prepared pan and distribute evenly.
Baking: Bake for 20-25 minutes, until dark in color but cooked through (cooked well with the cheese). Remove from the oven and let cool while you prepare the cheesecake. Reduce oven temperature to 160°C (325°F). .
Add the remaining ingredients: Add the cream, then the eggs and vanilla extract one by one and mix. Make sure the mixture is mixed well without over mixing.
Pour over crust: Pour cheesecake mixture over cooled crust and smooth the top with a spatula.
Bake the cheese: Bake at 160°C (325°F) for 45 minutes or until set and the center jiggles slightly. Turn off the oven, open the door slightly and let the cheesecake cool inside for about 1 hour to prevent it from cracking.
3. PREPARATION OF CARAMEBALLS:
Dissolve the sugar: Melt the sugar in a heavy saucepan over medium heat, stirring frequently to prevent burning, until the sugar turns dark brown.
Add butter and oil: Gradually add heavy cream (mixture will be very thick) and oil and continue cooking until caramel is smooth. Remove from heat and add a pinch of salt.
Cooling: Allow the caramel to cool slightly and thicken.
4
Refrigeration: Place the cheesecake in the refrigerator for at least 4 hours or overnight so that the flavor melts and the cheesecake hardens completely.
STEP 5:
Remove from pan: Carefully remove cheesecake from pan. Use a circular knife if necessary.
Cutting and processing: Cut into pieces with a hot iron until you get a neat cut (rinse with hot water and dry between pieces).
Success Tips:
Prevent Explosion: Do not over-grease the cheesecake as too much air can cause it to explode.
Slow cooling: Allow the cheesecake to cool slowly in the turned off oven to avoid sudden heating.
Caramel Mixture: If the caramel is too thick to pour, heat gently until it pours.
This Caramel Brownie Cheesecake is the perfect dessert for a special occasion or if you want to treat yourself. Its texture and taste make it a popular choice for everyone who tries it.