Burnt Cheesecake Brownies

Ingredients

• 1350 g cream cheese(350g)
• 2100 g sugar(100g)
• 31 teaspoon vanilla paste(5g)
• 4250 ml whipping cream(250g)
• 52 egg(100g)
• 615 g cornstarch (or all-purpose flour)(15g)
• 70.25 teaspoon salt(1.5g)
• 875 g dark chocolate compound(75g)
• 950 g butter or margarine(50g)
• 101 egg(50g)
• 1150 g sugar(50g)
• 1250 g all-purpose flour(50g)
• 1315 g cocoa powder(15g)

Instructions

1. 1Preheat oven to 200°C (392°F). Line a 22x11x7 cm loaf pan with parchment paper.
2. 2Prepare the brownies layer: Melt dark chocolate compound and butter/margarine together until smooth. Let cool slightly.
3. 3In a bowl, whisk 1 egg and 50 g sugar until combined. Add melted chocolate mixture and mix well.
4. 4Sift in 50 g all-purpose flour and 15 g cocoa powder. Mix until just combined.
5. 5Pour the brownie batter into the prepared pan and spread evenly.
6. 6Prepare the cheesecake layer: In a large bowl, beat 350 g cream cheese and 100 g sugar until smooth and creamy.
7. 7Add 2 eggs, 1 teaspoon vanilla paste, and 0.25 teaspoon salt. Mix until well combined.
8. 8Add 15 g cornstarch (or all-purpose flour) and mix until incorporated.
9. 9Gradually add 250 ml whipping cream and mix until smooth and creamy.
10. 10Pour the cheesecake batter over the brownie layer in the pan.
11. 11Bake in the preheated oven for 30 minutes. Increase the temperature to 240°C (464°F) and bake with top heat only for an additional 5 minutes to achieve a burnt effect.
12. 12Remove from oven and let cool completely before slicing. Cut into 8 pieces and serve.