So amazing Creaminess! How to Make a Soft Brownie Basque Cheesecake! (Air fryer is also possible!)

#Cheesecake #Basque cheesecake #Brownie #Christmas cake #Cake #Air fryer #Baking #
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Hi! I'm "Baking Again Today". 😊
Usually I upload videos every week, but this time it's a little late!
It's a little late because I was finishing a recipe that I liked. 🤣
Today, I combined chewy brownies and creamy Basque cheesecake to make Brownie Basque Cheesecake!
The cheesecake is creamy and the brownie is chewy, but it was so much better than I thought... 👍👍
I added a little whipped cream to the brownie to make it chewy like a pave brownie! That's why it has a chewy texture rather than a soft texture. And that goes well with the creamy cheesecake texture!
If you take it out of the fridge and eat it, it has a creamy + chewy texture, and if you leave it at room temperature for a while and eat it, you can enjoy a slightly softer texture of the brownie.
Usually, when making brownie cheesecake, I bake the brownie separately first and then pour the cheesecake batter and bake it again, but that way the textures are different!
The Basque cheesecake is creamy and the brownie is double-baked to have a chewy texture, so I baked them together. Instead, the original brownie is baked at a relatively low temperature, unlike the Basque cheesecake that is baked at a high temperature, but this time, it was baked at a high temperature like the Basque cheesecake, so there was a hole at the bottom.
I thought about this a lot and tested it here and there, but in the end, I concluded that it was an inevitable part to match the texture of the Basque cheesecake. In fact, it doesn't affect the taste. 😊
I hope you don't think that you failed when you see a hole at the bottom after making this!
I also paid a lot of attention to the ratio of the brownie and the Basque cheesecake when making this. 😊
If there are too many brownies, the chocolate flavor will be too strong and cover up the flavor of the cheesecake, so I tested a lot to find a ratio that would blend the two flavors well.
For various reasons, this video upload was a week late, but I was able to make a really, really delicious cheesecake, so I hope you try it!
I also baked it in an air fryer, so even people without ovens can try it!
Then I hope you have fun baking today too. 😊
Products used * (As part of Coupang Partners activities, a certain amount of commission is provided.)
Tall round No. 1 pan: ( link.coupang.c... )
Cream cheese: ( link.coupang.c... )
Dark couverture chocolate: ( link.coupang.c... )
Whipped cream: ( link.coupang.c... )
Cornstarch: ( link.coupang.c... )
Unsalted butter: ( link.coupang.c... )
Lemon juice: ( link.coupang.c... )
Vanilla extract: ( link.coupang.c... )
Brown sugar: ( link.coupang.c... )
Spatula: ( link.coupang.c... )
🍫🧀 Brownie Basque Cheesecake 🍫🧀
▶ Ingredients ◀ 15cm in diameter, 7cm in height, 1 round pan
🔥 Oven: Preheat to 465℉(240℃) for 10 minutes, bake at 447℉(230℃) for 15 minutes, then reduce the temperature to 392℉(200℃) and bake for another 10 minutes. (I used a Smeg oven. The time may vary slightly depending on the oven.)
🔥 Air fryer: Preheat to 375℉(190℃) for 8-10 minutes, bake at 375℉(190℃) for 15 minutes, then lower the temperature to 347℉(175℃) and bake for about 13-15 minutes.
(The air fryer I used is a basket type. Only the baking color on the top Because it is baked evenly, I baked it a little longer than the oven at a lower temperature. )
✏ Brownie batter
dark couverture chocolate 115g
unsalted butter 75g
heavy cream(heavy Whipping cream) 25g
egg 75g
light brown sugar 75g
salt 1g
cake flour(soft flour) 40g
Vanilla extract 2g
✏ Basque cheesecake batter
cream cheese 250g
sugar 85g
corn starch 7g
egg 95g
vanilla extract 4g
lemon juice 4g
heavy cream(heavy Whipping cream) 130g
◼ Storage method ◼
After baking, cool completely at room temperature, put in the refrigerator and mature for more than 8 hours before eating. Keep refrigerated and eat within 3 days. If you want to eat it for a longer time, you can store it in the freezer and then thaw it at room temperature, or you can put it in the refrigerator in advance and thaw it slowly before eating. If you store it in the freezer, you can eat it within 2 weeks.
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와... 왜 이 생각을 못했쥬? 오베님 천재만재!!👍🏻👍🏻

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꺄악 너무 구움색이 예쁘고 꾸덕해서 😂😂맛있겠어요

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와 진짜 맛있어보여요!혹시 치즈케이크에 전분가루는 꼭 들어가야하나요?

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숙성일 어느정도가 좋을까요😮

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SO GOOD...

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Thank'U 🙏

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