LUMER! BROWNIE BURNT CHEESECAKE!

Summary

In this video, the host demonstrates how to make a delicious and easy Burnt Cheesecake Brownie. The recipe combines a creamy cheesecake layer with a soft, melty brownie base. The process is simple, starting with melting dark chocolate, butter, and cocoa for the brownie, followed by mixing the ingredients for the cheesecake. The two layers are baked together for a perfect texture—firm on the edges and soft in the center. The result is a rich and indulgent dessert that’s both easy to make and absolutely mouth-watering!

Takeaways

• 😀 The cheesecake brownie recipe combines a rich, thin brownie base with a creamy cheesecake filling.
• 😀 Use a 20x10 cm baking pan, lined with parchment paper to prevent sticking.
• 😀 Prepare the brownie base first, as it will serve as the foundation for the cheesecake layer.
• 😀 The brownie batter should be slightly runny; once mixed, refrigerate it to firm up before adding the cheesecake layer.
• 😀 The cheesecake filling is simple, requiring cream cheese, sugar, vanilla extract, eggs, cornstarch, and whipping cream.
• 😀 For a smooth cheesecake filling, let the cream cheese soften at room temperature before mixing.
• 😀 It's essential to bake the cheesecake brownie at a high temperature (225°C) to get the desired ‘burnt’ effect on the top.
• 😀 Bake the cheesecake brownie for 25-30 minutes until the top is slightly jiggly but firm when cooled.
• 😀 After baking, let the cheesecake cool to room temperature, then refrigerate it to set for at least 30 minutes.
• 😀 Once chilled, cut the cheesecake brownie with a sharp knife for clean slices. The center will be melty, and the edges will remain firm.
• 😀 The recipe results in a gooey, chocolatey dessert with a soft and melty cheesecake filling, perfect when served cold.

Q & A

What size baking pan is used for this brownie cheesecake recipe?

A 20x10 cm baking pan is used, lined with baking paper to prevent sticking.

Why is it important to chill the brownie layer before adding the cheesecake filling?

Chilling the brownie layer helps it set so that the cheesecake filling doesn’t mix with or disturb the brownie layer, ensuring distinct layers in the final product.

Can I use different types of chocolate in the recipe?

Yes, you can use a different cocoa content, such as 70% dark chocolate, but the recipe uses 54% cocoa for a balanced sweetness and richness.

Why is the oven temperature set high at 225°C for the cheesecake?

The high oven temperature ensures that the cheesecake gets a slightly 'burned' top, which is a key feature of this 'burnt' cheesecake style.

Is it necessary to use whipping cream in the cheesecake filling?

Yes, the whipping cream adds to the creaminess and texture of the cheesecake, but you can adjust the amount based on the desired consistency.

What should I do if the cheesecake mixture becomes too thick?

If the cheesecake mixture is too thick, it could be because the whipping cream was too cold. Let it warm up a bit, or add a bit more cream to loosen the texture.

How long should the brownie cheesecake bake for?

The cheesecake should bake for 25 to 30 minutes, depending on whether you want the center to be more set or slightly melty. The center should still jiggle slightly when done.

How do I know when the cheesecake is done baking?

The cheesecake is done when the top is slightly golden, and the center has a slight jiggle. If you want a firmer center, you can bake it for an additional 5 minutes.

What should I do after the cheesecake is baked?

After baking, let the cheesecake cool at room temperature for a while, then refrigerate it for at least 30 minutes. If you're in a hurry, you can freeze it to speed up the cooling process.

Can I use a different type of flour for the brownie?

This recipe uses all-purpose flour (medium protein). You can try other types, but it may affect the texture of the brownie.