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, although it did make the brownie a little bit more moist than I would have preferred!
I started with the brownie base and I used my go to brownie recipe, which I made two thirds of the quantity of. You can find the recipe in my Speculoos Topped Chocolate Brownie post. I omitted the chocolate chips.
While the brownies were baking on 180C/350F/Gas Mark 4 for 20 minutes, I made the cheesecake topping by first mixing together 575g full fat cream cheese, 3 egg yolks, 135g caster sugar and 1 1/2 tsp vanilla extract. Mix well and make sure there are no lumps.
In my food mixer I beat the whites from the 3 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 it back in the oven and baked it for 40 minutes on the same temperature (180C/350F/Gas Mark 4). 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.
To make the caramel sauce I found a great recipe on The Guardian. I started by heating 150g caster sugar in a pan until golden brown.
I took it off the heat and stirred in 75g butter, then 150g light brown sugar and 75g golden syrup, then 200ml double cream.
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.
When serving the 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.
I am linking this recipe up to Cook Blog Share over at Supergolden Bakes.
Brownie Bottom Vanilla Cheesecake with Caramel Sauce
- 225g Butter
- 550g Caster sugar
- 5 Eggs
- 3 1/2 tsp Vanilla extract
- 55g Cocoa powder
- 1/4 tsp Baking Powder
- 80g Plain flour
- 575g Cream cheese
- A pinch of Salt
- 150g Light brown sugar
- 75g Golden syrup
- 200ml Double cream
To make the brownie base, melt the butter on a low heat. Transfer it to a mixing bowl, add 265g of the caster sugar and mix until fully combinedBeat in 2 of the eggs, one at time, and 2 tsp of the vanilla extractFold in the cocoa powder, baking powder, plain flour and saltPour the mixture into a springform tin fully lined with foilBake on 180C/350F/Gas Mark 4 for 20 minutes. Meanwhile, make the cheesecake topping by mixing together the full fat cream cheese, 3 of the egg yolks, 135g of the caster sugar and 1 1/2 tsp of the vanilla extractIn a food mixer beat the whites from the 3 eggs until stiff and then fold them into the cream cheese mixtureSmooth 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 marieBake it for 40 minutes on the same temperature (180C/350F/Gas Mark 4). Let it cool fully to room temperature before putting in the fridge To make the caramel sauce heat 150g of the caster sugar in a pan until golden brownTake it off the heat and stir in 75g of the butter, then the light brown sugar and golden syrup, then the double creamPut 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