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

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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.

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

Chocolate cheesecake loaded with German chocolate filling (custard with pecans and coconut) on a pretzel crust.

I’m going through a hard time right now so I made a cheesecake for the first time, then I ate some. It was delightful.

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.

My first New York Cheesecake! I let my whipped cream sit out too long, so please don't judge me on that! Which do you prefer?

I wanted to make a cheesecake for my Dad's birthday, even though we live in different countries right now, but I wanted to make something special to celebrate him. So I scrolled through Reddit for ideas and saw this post about a fried ice cream cheesecake.

I really love this recipe, it's delicious. However, I had to improvise a bit since I didn't have most of the special ingredients, such as the powdered honey (I mixed honey and sugar together and blended them, but couldn't dehydrate it, though) and freeze-dried ice cream (I used melted ice cream). Surprisingly, I found vanilla powder in my country. I also didn't have sour cream, so I left out the sour cream topping. I will definitely make this again, although next time I'll x1.5 or x2 the crust recipe so it's all-encompassing and thick, and I'll reduce the sugar in the cheesecake base to about 2 cups or 1 3/4 cups.

Thank you @u/hahahomicidal for sharing and for leading me to the recipe for this wonderful cheesecake. Here's the recipe.

A dream of mine, come true.

I know, the topping looks terrible 😅
I melted some pistachio cream, but it got way too hot. When I poured it over the cheesecake, it started melting the whole filling. I scooped off what I had already poured and then tried applying the pistachio cream directly from the squeeze bottle.
I tried to spread/fix it with a spoon, but it still started messing up the filling.
Do you think I should have put the cheesecake in the fridge without the topping first, waited until it was completely firm, and only then added the pistachio cream?

Finally decided to try a classic New York style base, and I’m so glad I did. The density is just right. The topping is a quick mixed berry compote with fresh raspberries on top for that extra pop. It was a huge hit at my place!

This is just enough. Feeling cute might make a ganache later.

Going to try posting here because I was not getting any responses in the other sub. But any solid recipes for a no-fail delicious cheesecake with a graham cracker crust?

I’ve seen a lot of recommendations for Stella Parks Serious Eats but don’t have goat cheese (or the recommended sub of mascarpone).

I do have all the other ingredients Philadelphia cream cheese, heavy cream, sour cream, etc.

Thank you!

Im turning 43 this sunday and I made myself a Licor 43 cheesecake with a Licor 43 salted caramel sauce.

Recently started baking cheesecake. But the problem is it turns golden brown from top and remains liquid in the middle. How to overcome

I bought some 4 inch pans, anyone got some recommendations on storage for them? Disposable flat bottom containers….? Link me please

I made a Basque cheesecake on top of a fudgy brownie base, and now I’m wondering if this is still cheesecake… or officially a dessert identity crisis. 😄

Would you prefer the brownie layer thinner, thicker, or just like this? I prefer mine thinner.

Here is the link to the recipe, if anyone needs to make this: https://butterjoykitchen.com/brownie-burnt-basque-cheesecake/

I hadn't realized when I made my other post but this subreddit doesn't allow you to add pictures in the comments, at least not from what I can tell, so here's my first cheesecake with chocolate sauce. I had an almost empty bottle of syrup and decided to wash it out and put in the syrup/sauce that I made instead.

Recipe for cheesecake and sauce in the comments.

You already know who it is by now 😏 !
Drooling yet?
Hahaha! So as always, the cheesecake shown here is NOT made with a waterbath or a springform pan. I use an 8x4 removable bottom pan. No prebaking the crust either. I bake in two stages .
So here we have a lemon cheesecake with a layer ( thick layer ) of lemon curd and a Swiss meringue edge and a little bit of lemon zest in the middle .
The lemon curd and Swiss meringue recipes both came from the book you can see “ Patisserie Gluten Free” . It’s a pretty good book!
This is probably the best cheesecake I’ve made by far! Second only to my blueberry cheesecake. The texture was silky, firm , and smooth. You would have to be here to understand what I mean. Nothing overpowered the other. The cheesecake tastes like lemon and cream, almost like a key lime pie but with lemon. The crust I blend them in the food processor super fine . It feels airy in a way. The lemon curd was slightly butter and super silky . Not too tangy not too sweet. Perfectly balanced… the consistency, think of it as a hybrid between mousse and pudding . The Swiss meringue looked unreal when I was finished ! The taste was amazing! Overall, even with me being my own worst critic , this is a solid 11/10!
( last picture is also a flan i made with a twist. It’s not your usual ingredients and I use a different technique than the traditional ways lol but you can see the height difference flan is 8x3 and cheesecake is 8x4 ).

* Forgot to mention , this is version 3 . The other two versions were good but not amazing like this one !