I’ve recently moved in with my boyfriend and despite it being a rented property, I feel more at home than I have in several years. One of the best parts of having our own place is the freedom to have people over whenever we want and cook awesome meals. Last Sunday we had my dad and Stepmum over for a gigantic Sunday lunch. My boyfriend was in charge of the main meal, and I made desserts. I saw a brownie bottom cheesecake on Pinterest and I was like ‘hell yeah!’ so I decided to make one. This Brownie Bottom Vanilla Cheesecake features a rich chocolate brownie layer with a light and almost mousse like baked cheesecake topping. The caramel sauce is very rich and you only need a little drizzled over, but wow is it tasty!
To make the caramel sauce I found a great recipe on The Guardian. I started by heating caster sugar in a pan until golden brown.
I took it off the heat and stirred in butter, light brown sugar and golden syrup, then double cream.
Then I put it back on the heat and let it simmer for 4 minutes. I took it off the heat and let it settle for 1 minute, then poured it into a jug and left it too cool completely. It’ll thicken up nicely.
I lined a springform tin with foil and greaseproof paper. If you are using a springform or loose bottomed tin, line it really well as this is going in a water bath later. I didn’t line mine enough and some water got through, but I managed to dry it out enough afterwards.
To make the brownie base I used my go to brownie recipe, which I made two thirds of the quantity of.
While the brownies were baking, I made the cheesecake topping by first mixing together full fat cream cheese, egg yolks, caster sugar and vanilla extract. Mix well and make sure there are no lumps.
In my food mixer I beat the whites from the eggs until stiff and then folded them into the cream cheese mixture.
I took the brownie out of the oven and smoothed the cheesecake mixture on top. I placed the tin into a larger tin filled with water to create a water bath or bain marie. This stops the brownie from over cooking while the cheesecake bakes.
I put the Brownie Bottom Vanilla Cheesecake back in the oven and baked it for 40 minutes on the same temperature. I let it cool fully to room temperature before putting in the fridge overnight. You can eat it straight away of course, but I made mine the day before.
When serving the Brownie Bottom Vanilla Cheesecake, drizzle over some caramel sauce before tucking in! This is a really delicious twist on a standard cheesecake and is so light and really moreish.
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Brownie Bottom Vanilla Cheesecake with Caramel Sauce
For the caramel sauce
- 150 g Caster sugar
- 75 g Butter
- 150 g Light brown sugar
- 75 g Golden syrup
- 200 ml Double cream
For the brownie base
- 150 g Butter
- 265 g Caster sugar
- 2 Eggs large
- 2 tsp Vanilla extract
- 55 g Cocoa powder
- 1/4 tsp Baking Powder
- 80 g Plain flour
- A pinch of Salt
For the cheesecake
- 135 g Caster sugar
- 575 g Cream cheese
- 3 Eggs large, separated
- 1 1/2 tsp Vanilla extract
To make the caramel sauce heat the caster sugar in a pan until golden brown
Take it off the heat and stir in the butter, then the light brown sugar and golden syrup, then the double cream
Put it back on the heat and let it simmer for 4 minutes. Take it off the heat and leave it too cool completely and thicken up. Store in the fridge until required
Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4. Cover a 9" springform tin with foil on the outside
To make the brownie base, melt the butter on a low heat. Transfer it to a mixing bowl, add the caster sugar and mix until fully combined
Beat in the eggs and the vanilla extract
Fold in the cocoa powder, baking powder, plain flour and salt
Pour the mixture into the springform tin and bake for 20 minutes
Make the cheesecake topping by mixing together the full fat cream cheese, the egg yolks, the caster sugar and vanilla extract
In a food mixer beat the whites from the eggs until stiff and then fold them into the cream cheese mixture
Smooth the cheesecake mixture on top of the brownie bottom. Place the tin into a larger tray filled with water to create a water bath or bain marie
Bake it for 40 minutes on the same temperature. Let it cool fully to room temperature before putting in the fridge