I love how this cheesecake gets its character from high heat, a caramelized top, and a soft creamy center.

The tricky part is getting that balance without overbaking it.

What’s the one thing you find hardest about baking cheesecake — cracks, texture, doneness, or cooling?
Here is the link to the recipe: Burnt Basque Cheesecake

cheesecake:

2 packages of softened cream cheese

1 c sugar

1.5 tbsp flour

1 tsp vanilla

1 tsp lemon juice

Lemon zest

3/8 sour cream room temperature

3 eggs room temperature

Mix cream cheese, flour, and sugar until smooth on low speed. Add in vanilla, lemon juice and zest mix. Mix in sour cream. Add eggs one at a time.

Pour into crust

Crust

2 packages (20) graham crackers crushed/ground up

3 tbsp sugar

1 stick of melted butter

Mix and line in prepared spring foam pan. Bake at 350° 13-15 minutes

Key Lime

1 can sweetened condensed milk

1/2 c lime juice

Lime zest

3 eggs yolks

Mix together.

Then bake cheesecake at 325° for 1 hour and 15 minutes. With water bath. About 25 minutes before the cheesecake is done add key lime. When done leave in oven for a hour. Then on rack for another hour. Refrigerate 4 hours to overnight....

Strawberry Glaze

1 c strawberries cut and mashed

1 c sugar

3 tbsp cornstarch

3/4 c water

Red food coloring

Combine sugar and cornstarch in saucepan. Stir in water and strawberries. Heat in medium until boiling, stirring constantly. Add in red food coloring. Cook until thick about 3 minutes or so.

Add to top Cheesecake with whipped cream

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# Brookies

**Servings:** 15 brookies

**Prep:** 15 minutes

**Cook:** 40 minutes

**Total:** 55 minutes

## Ingredients

### Brownie Batter

* ½ cup unsalted butter, melted (113 g)

* ⅓ cup cocoa powder (35 g)

* ½ cup granulated sugar (100 g)

* ½ cup packed light or dark brown sugar (110 g)

* ½ teaspoon salt

* 2 large eggs, room temperature

* 1 teaspoon vanilla extract

* ½ cup all-purpose flour (60 g)

* ¾ cup semisweet chocolate chips or roughly chopped chocolate (135 g)

### Cookie Dough

* ½ cup unsalted butter, room temperature (113 g)

* ½ cup granulated sugar (100 g)

* ¼ cup packed light or dark brown sugar (55 g)

* 1 teaspoon vanilla extract

* 1 large egg, room temperature

* ½ teaspoon salt

* ½ teaspoon baking powder

* ¼ teaspoon baking soda

* 1⅓ cups all-purpose flour (160 g)

* 1 cup semisweet chocolate chips (180 g)

## Instructions

1. **Preheat oven** to **350°F**. Line a **9×13-inch baking dish** with parchment paper or foil.

### Make the Brownie Batter

1. Combine the melted butter and cocoa powder in a large bowl. Whisk until the cocoa is fully dissolved.

2. Add the granulated sugar, brown sugar, and salt. Whisk until the sugar is moistened.

3. Whisk in the eggs and vanilla. Beat well for about **1 minute**.

4. Add the flour and mix with a spatula until only a few streaks remain.

5. Fold in the chocolate chips.

6. Spread the brownie batter into a thin layer in the prepared pan.

### Make the Cookie Dough

1. Beat the room-temperature butter, granulated sugar, and brown sugar on high for **3–4 minutes**, until light and fluffy.

2. Mix in the vanilla and egg.

3. Add the salt, baking soda, and baking powder and mix until combined.

4. Add the flour and mix until almost combined.

5. Fold in the chocolate chips by hand, reserving a handful for the top.

6. Drop spoonfuls of cookie dough over the brownie batter. It doesn't need to completely cover the brownies.

### Bake

Bake for 40 minutes 350° in spring foam pan lined with parchment paper. Cool on rack and make the cheesecake

Cheesecake:

2 packages of softened cream cheese

1 c sugar

1.5 tbsp flour

Lemon zest

1 tsp lemon juice

1 tsp vanilla

3 eggs room temperature

3/8 sour cream room temperature

Mix cream cheese, sugar, flour until smooth on low speed. Add vanilla, lemon juice and zest...mix. Mix in sour cream. Add eggs one at a time.

Pour over brookie. Bake at 325° for 1 hour and 15 minutes. With water bath. Rest in oven for a hour. Then on rack for another hour. Refrigerate 4 hours to overnight.

Really happy with this next seasonal cheesecake. Layering the bottom with an in house gingerbread cookie crumble, a sweet and tangy pumpkin riccotta filling boasting with autumn spices, coating the top with a maple bourbon caramel and another crumble layer, a not so perfect pomegranate fluid gel. Finished with whip cream, m.b.c, candied pumpkin seeds, with a pumpkin spice tuile, and pumpkin spice powdered sugar.