Brownie-Based Hazelnut Cream Cheesecake (Basque Cake) 🍰 A true feast of flavor…
Ingredients
For the brownie base:
85g butter, 100g dark chocolate,
2 eggs, 100g granulated sugar, 30g brown sugar, 80g flour, 25g cocoa powder.
For the hazelnut cheesecake layer:
400g cream cheese, 300g hazelnut cream, 3 eggs, 30g flour, 2 tablespoons of granulated sugar, 200ml cream.
Melt the dark chocolate and butter in the microwave in intervals, stirring in between. Let it cool for a bit.
Recipe:
Whisk the eggs, sugar, and brown sugar together. Add the slightly cooled chocolate mixture and stir. Sift in the flour and cocoa powder, then mix well. Grease a 20 cm springform pan and the parchment paper you’ll place inside. Spread the brownie mixture in the pan and place it in the fridge.
For the filling, whisk the cream cheese and hazelnut cream together. Sift in the flour and mix. Then, add the eggs and stir well. Finally, add the granulated sugar and cream, and mix until combined. Pour this mixture over the brownie layer from the fridge and bake.
Bake the Basque cheesecake at 230°C on a top-and-bottom heat setting for around 20 minutes, checking occasionally. This baking method ensures that the top of the cheesecake doesn’t burn. It should still be slightly soft when you remove it from the oven.
Let it cool to room temperature, and serve with some extra hazelnut cream. You can cover it with plastic wrap or a plate and store it in the refrigerator. Enjoy! 😊
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