Description
This shockingly easy burnt chocolate brownie Basque cheesecake is made in small batch form with a rich, fudge vegan brownie bottom and ridiculously creamy chocolate Basque “cheesecake” on top! No eggs and entirely dairy free, yet you’d never know 😉
Ingredients
Scale
Brownie layer:
- 1/4 cup (57 g) vegan butter or coconut oil, melted
- 1/4 cup (25 g) high quality Dutch-processed cocoa powder*
- 3 ounces vegan chocolate
- 1/8 cup (40 mL) dairy free milk, room temperature*
- 1/3 cup (75 g) granulated sugar
- 1/4 cup (50 g) brown sugar
- 1/4 cup (50 g) dairy free yogurt
- 1/2 tsp vanilla extract
- 1/4 tsp sea salt
- 3/4 cup (100 g) all-purpose flour or gluten free 1:1 baking flour
- 1/4 cup (40 g) vegan chocolate chips, additional
Basque Cheesecake:
- 16 ounces (450 g) vegan cream cheese, room temperature
- 1/4 cup (60 g) dairy free yogurt, room temperature
- 3/4 (180 mL) vegan heavy cream, room temperature
- 3/4 cup (150 g) organic granulated sugar
- 2 tbsp (24 g) cornstarch or arrowroot starch
- 5 ounces (140 g) vegan chocolate, melted and cooled to room temperature
- 2 tbsp Dutch-process cocoa powder
Toppings:
- 1/2 batch vegan ganache
- Brownie bites from another batch of brownies, if desired
Instructions
- Prep: Preheat the oven to 400F, and line a 9×5 loaf pan with parchment paper. Keep in mind that if your loaf pan is smaller in width, you might need longer to bake. Read through the instructions and the ingredient list. We’ll make the brownie batter first, then the cheesecake batter.
- Make the fudge sauce: Heat the butter in the microwave until hot. Then pour the hot vegan butter over the 3 ounces of vegan chocolate in a heat-safe bowl. Let sit for 2 minutes to melt the chocolate, then stir until the chocolate is completely melted into the butter. Then add in the cocoa powder, and stir until dissolved. Set aside.
- Dissolve the sugar: In a medium bowl, use a hand mixer to cream together the dairy free milk, granulated sugar, brown sugar, dairy free yogurt, vanilla extract and sea salt. Mix on medium speed until the sugar is nearly dissolved. If you pinch the batter between your fingers, you should feel very small granules if at all.
- Finish the brownie batter: Pour in the chocolate fudge sauce, and mix with a hand mixer again until the chocolate mixture is combined. Then add in the flour, and mix on low speed JUST until the flour is integrated into the chocolate brownie batter.
- Fold in the remaining chocolate: Add in the additional chocolate chips, and fold with a silicone spatula to evenly distribute throughout the batter. Pour the brownie batter into the prepared pan, and spread the batter to the edges. Set aside.
- Make the chocolate Basque cheesecake batter: In a food processor, add in all cheesecake ingredients and blend until smooth. Pour the cheesecake batter ingredients on top of the brownie batter, and spread the batter to the edges of the pan.
- Bake: Place the cheesecake pan into the oven to bake for 24 minutes. Then turn the oven onto broil, and broil for 1-2 minutes, until it begins to just burn on the top. Remove from the oven.
- Cool: Remove the cheesecake from the oven and allow it to cool for 20-30 minutes before covering and placing into the fridge to chill for at least 4 hours or overnight.
- Slice and serve: When ready to serve, top with vegan chocolate ganache and additional brownies for decoration, slice, and serve! Store any leftovers in an airtight container and in the fridge for up to 5 days.
Notes
See blog post for all tips & tricks!
