"An intriguing brownie bottom cheesecake combining fudgy brownie, delicate no-bake cheesecake, dulce de leche taste, crunchy snacks and homemade salted caramel into one extraordinary whole. A real decadent dessert!"
Brownie Bottom Dulce De Leche Cheescake
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Prep time: 20mins
Cook time: 25mins
Serves or Makes: 4
Recipe Card
ingredients
BROWNIE BOTTOM
- 125 gram butter
- 180 gram sugar
- 100 gram bittersweet chocolate
- 2 eggs
- 25 gram cocoa powder
- 80 gram flour
- 1/2 tablespoons salt
ingredients
CHEESECAKE LAYER
- 3 tablespoons unflavored powdered gelatin
- 1 2/3 oz cold water
- 300 gram creamy cheese
- 250 gram mascarpone
- 4 1/5 oz heavy cream
- 300 gram dulce de leche
Method
Step 1
Preheat oven to 180˚C. Prepare the brownie batter and pour into greased springform pan. Bake until set, about 20-25 minutes.
Step 2
Sprinkle the gelatin over the cold water in a microwave-safe bowl or small saucepan. Mix and allow for gelatin to “bloom” for at least 10 minutes.
Step 3
Meanwhile, in a large bowl, mix together the cream cheese, mascarpone cheese and heavy cream until smooth. Then, add the dulce de leche, beating until incorporated.
Step 4
Once softened, microwave or heat up the gelatin for 30 seconds, until the gelatin is dissolved and liquid. Be careful not to let it reach its boiling point - high heat can make the gelatin lose its efficacy.. Set aside to cool a little bit.
Step 5
To the slightly cooled, but still liquid gelatin, add a tablespoon of cheese mass and mix with thoroughly. Add another two tablespoons of cheese mass, mix until thoroughly combined, using spoon to break up gelatin lumps. Once incorporated, pour the gelatin into the cheese mass bowl and immediately mix it until smooth and incorporated. Scrape bottom and sides of bowl well with rubber spatula.
Step 6
Pour the batter over cool brownie bottom, smooth the top. Refrigerate for at least few hour or overnight to firm up.
Step 7
After few hours in the fridge the cake is almost ready to serve. Run an offset spatula or a thin butterknife around the edge of the cake, then remove the outer ring. Leave it on the pan base, and transfer to a serving platter or cake stand. Top with salted caramel sauce and pretzels or any toppings you like. Slice and serve.
Step 8
Store the cake in the fridge for up to 3-4 days.