Intermediate · 75 min + 4 h chill · 12 servings

Brownie Cheesecake with Chocolate

Three layers, one pan: a brownie base, a baked cheesecake, and a ganache poured to the edge.

Ingredients

• Brownie — 112 g butter · 125 g Franceschi chocolate, chopped · 225 g sugar · 3 eggs · 1 tsp vanilla · ½ tsp salt · 90 g flour
• Cheesecake — 680 g cream cheese · ¾ cup sugar · 3 eggs · 1 tbsp vanilla extract
• Ganache — 400 g Franceschi chocolate, chopped · 2 cups heavy cream · 2 tbsp chilled butter

Method

1. Preheat the oven to 180 °C and butter a 30 × 30 cm removable-bottom pan.

2. Melt the butter and chocolate over low heat in a heavy-bottomed saucepan, stirring frequently. Remove from the fire.

3. Mix in the sugar, then the eggs, until well incorporated. Stir in the vanilla, salt and flour until combined.

4. Spread evenly in the pan and bake 35 minutes, until a toothpick inserted 5 cm from the center comes out almost clean.

5. For the cheesecake, mix the cream cheese and sugar, add the eggs one by one, then the vanilla. Pour over the baked brownie and bake again at 150 °C for about 40 minutes. Rest, then refrigerate 4 hours.

6. For the ganache, heat the cream and pour over the chopped chocolate. Stir vigorously, add the butter and continue until uniform. Pour over the cheesecake, covering the entire surface, and refrigerate 30 minutes.