Nichole’s Brownie Caramel Cheesecake

While this may have been the most gorgeous cake I’ve ever made, this recipe turned out really rich. I think next time I would use less chocolate bottom and less ganache.

Brownie Caramel Cheesecake

One brownie mix, and the oil and eggs that the box requires
32 oz / 900 g of cream cheese or Fresh Homemade Soft Cheese
1 pkg (250g) marscapone cheese
1 1/3 C (230g) sugar
6 eggs
1/3 C (60g) flour
2 tsp (càc) vanilla
1 fresh lemon
1 tub (50cl) crème fraîche or sour cream
1 bar of baking chocolate
1 C (20cl) heavy cream
***Use half or two-thirds.
3/4 C heavy cream
1 C (220g) sugar
6 Tbsp (càs) water
1/2 tsp (càc) vanille
pinch of salt
chopped walnuts

Line the bottom of your cheesecake pan with parchment paper. Follow the preparation instructions on the brownie mix. Pour half of the brownie batter into the bottom of your cheesecake pan. Bake as directed, for 6-10 minutes. ***Use less, swirl the pan around so that the brownie batter just barely coats the bottom of the pan.

Reduce temperature to 325°F (160°C)

Beat the ingredients in the order indicated. Click here for a complete step by step guide.


Bake the first 15 minutes at the preheated temperature then *Reduce heat to 200°F (93°C)

Bake an additional hour and a half at the reduced setting.  Turn off the oven.

Run a knife around the inside edge of the pan to separate the cake from the pan.  Pop the cake back in the hot oven for another hour allowing it to cool as slowly as possible to avoid cracking.  When the cheesecake has cooled completely you can transfer it to the refrigerator.  Wait twenty-four hours before serving it to allow the flavors to develop.

Wait until the cheesecake is cold. Heat the heavy cream, break the bar of chocolate into bits and stir it into the hot cream until it melts. Pour over the cheesecake and refrigerate.

Wait until the ganache is cold. Heat the sugar and water stirring constantly with a wooden spoon until the sugar caramelizes. When it’s a nice golden color, take it off the heat. Stand back from the pan and stir in the heavy cream a quarter cup at a time. Then add the vanilla and salt. Strudel over the ganache topping sprinkle with walnuts, and refrigerate again.

Bon Appétit.

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