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Brownie cheesecake with a thick caramel glaze by @omer_yaskil Brownie: 6.5 ounces/180 grams dark chocolate, finely chopped ½ cup/120 grams unsalted butter, cut into cubes ⅓ cup/70 grams granulated sugar ⅓ cup30 grams unsweetened cocoa powder ½ teaspoon baking powder 2 large eggs ¾ cup/90 grams all-purpose flour Pinch of salt Cheesecake: 12 ounces/350 grams cream cheese, at room temperature ⅔ cup/150 milliliters heavy whipping cream ⅓ cup/75 grams granulated sugar 1 teaspoon pure vanilla extract 1 tablespoon cornstarch Pinch of salt 2 large eggs Caramel: ¾ cup/150 grams granulated sugar ½ cup/120 grams heavy whipping cream, warmed 7 tablespoons/100 grams unsalted butter, room temperature Preheat the oven to 320°F (160°C). Grease and line the bottom of a 9 or 10-inch (24-26 cm) springform pan with parchment paper. In a heatproof bowl set over a saucepan of simmering water, melt the chocolate and butter, stirring until smooth. Remove from heat. Whisk in the sugar and eggs, one at a time, until fully incorporated. Sift together the cocoa powder, baking powder, flour, and salt, then fold into the chocolate mixture until combined. Pour the batter into the prepared pan, smoothing the top. Bake for 12-15 minutes, or until the edges are set but the center remains slightly soft. Let cool completely. In a large bowl, beat the cream cheese until smooth. Add the sugar, vanilla, cornstarch, and salt, mixing until fully incorporated. Gradually mix in the heavy cream, then add the eggs, one at a time, mixing just until combined. Do not overmix. Pour the cheesecake batter over the cooled brownie layer. Bake at 320°F (160°C) for 30 minutes, or until the edges are set and the center is slightly wobbly. Turn off the oven, crack the door open slightly, and allow the cheesecake to cool inside for 30 minutes. Then refrigerate for at least 2 hours. In a medium saucepan, combine the sugar with 1 tablespoon of water over medium heat. Cook without stirring until the sugar dissolves and turns a deep amber color. Carefully whisk in the warm heavy cream in a slow stream, stirring constantly. The mixture will bubble, so be cautious. Remove from heat and whisk in the butter until fully incorporated. Let cool slightly, then pour over the chilled cheesecake. Refrigerate for at least 1 hour before serving. Once fully set, carefully release the cheesecake from the springform pan. Slice with a sharp knife, wiping the blade between cuts for clean slices. Tip: For a more intense caramel flavor, sprinkle a touch of flaky sea salt over the caramel layer before serving. #browniecheesecake #cheesecakerecipe #cheesecakes #cheesecakevideo #cheesecakecaramel #cheesecakebrownie #cheesecakebrownierecipe

Brownie cheesecake with a thick caramel glaze by @omer_yaskil Brownie: 6.5 ounces/180 grams dark chocolate, finely chopped ½ cup/120 grams unsalted butter, cut into cubes ⅓ cup/70 grams granulated sugar ⅓ cup30 grams unsweetened cocoa powder ½ teaspoon baking powder 2 large eggs ¾ cup/90 grams all-purpose flour Pinch of salt Cheesecake: 12 ounces/350 grams cream cheese, at room temperature ⅔ cup/150 milliliters heavy whipping cream ⅓ cup/75 grams granulated sugar 1 teaspoon pure vanilla extract 1 tablespoon cornstarch Pinch of salt 2 large eggs Caramel: ¾ cup/150 grams granulated sugar ½ cup/120 grams heavy whipping cream, warmed 7 tablespoons/100 grams unsalted butter, room temperature Preheat the oven to 320°F (160°C). Grease and line the bottom of a 9 or 10-inch (24-26 cm) springform pan with parchment paper. In a heatproof bowl set over a saucepan of simmering water, melt the chocolate and butter, stirring until smooth. Remove from heat. Whisk in the sugar and eggs, one at a time, until fully incorporated. Sift together the cocoa powder, baking powder, flour, and salt, then fold into the chocolate mixture until combined. Pour the batter into the prepared pan, smoothing the top. Bake for 12-15 minutes, or until the edges are set but the center remains slightly soft. Let cool completely. In a large bowl, beat the cream cheese until smooth. Add the sugar, vanilla, cornstarch, and salt, mixing until fully incorporated. Gradually mix in the heavy cream, then add the eggs, one at a time, mixing just until combined. Do not overmix. Pour the cheesecake batter over the cooled brownie layer. Bake at 320°F (160°C) for 30 minutes, or until the edges are set and the center is slightly wobbly. Turn off the oven, crack the door open slightly, and allow the cheesecake to cool inside for 30 minutes. Then refrigerate for at least 2 hours. In a medium saucepan, combine the sugar with 1 tablespoon of water over medium heat. Cook without stirring until the sugar dissolves and turns a deep amber color. Carefully whisk in the warm heavy cream in a slow stream, stirring constantly. The mixture will bubble, so be cautious. Remove from heat and whisk in the butter until fully incorporated. Let cool slightly, then pour over the chilled cheesecake. Refrigerate for at least 1 hour before serving. Once fully set, carefully release the cheesecake from the springform pan. Slice with a sharp knife, wiping the blade between cuts for clean slices. Tip: For a more intense caramel flavor, sprinkle a touch of flaky sea salt over the caramel layer before serving. #browniecheesecake #cheesecakerecipe #cheesecakes #cheesecakevideo #cheesecakecaramel #cheesecakebrownie #cheesecakebrownierecipe

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