Friday, 2 September 2011
I've been asked if I'd put up the recipe for the dulce de leche cheesecake brownie I made for a birthday party recently. Unfortunately I don't have any photos of the finished cake because it was whisked away before I was able to take any. I did make myself a little mini cupcake shaped one to 'test' and thats the picture above.
I'm really enjoying experimenting with cakes and baking at the moment. The flavours, ingredients, and styles of cooking them, its a brilliant way to learn. As long as you have a basic idea of how something is meant to turn out and understand measurements, vital ingredients and consistency you can get a bit creative, why not its all part of the art of cooking.
For these reasons things don't always go according to plan... for example the pumpkin cookies I made yesterday came out more like whoopie pies so thats exactly what I made them!
As this was also a bit of an experiment I can't be completely accurate with the recipe so I'd say you want to be a confident baker of cakes and cheesecakes, know your oven and go with your gut a bit. I chose to cook this on a higher heat for shorter time in contrast to the peanut butter cheese cake I made a few weeks ago which was a very low heat for about twice as long. I was much happy with how the peanut butter cheesecake turned out. Also I think because you are baking something with a thick base, the brownie forms a kind of barrier where the cheesecake takes longer to cook in the centre. Certainly it took longer than I thought.
I used the instructions from my Hummingbird Bakery raspberry cheesecake brownie for the brownie part and the cheesecake I just made like any other one and added the dulche de de leche in to the mixture and as a topping.
I cooked this on 170c for about 1 hour.. which is about 20 minutes more than the hummingbird recipe said (which I've made before with success).. it might have been my oven but it just hadn't cooked the cheesecake through to the centre in at 40 minutes. Could also have been ratio of brownie to cheesecake or size of my tin, or the constancy of my cheesecake batter.
But in the end I've been told it was tasty.. very very tasty and my mini version above was perfect. If you aren't really in to sweet things, stay away!
Dulce De Leche Cheesecake Brownie
Ingredients for the brownie
200g dark chocolate
200g unsalted butter
250g icing sugar
110g plain flour
Ingredients for the cheesecake
400g cream cheese
1/2 cup sour cream
3/4 cup granulated sugar
3 tbsp Dulche de leche
For the topping
1-2 cups sour cream (to desired thickness)
2 tbsp dulche de leche
Preheat over to 170c and grease a 9 inch spring form baking tin.
Begin by making the brownie.
Place the chocolate in a heat proof bowl over a pan of simmering water making sure the bowl doesn't actually touch the water. Let the chocolate melt whilst stirring then turn off the heat.
Cream the butter and sugar until smooth and well mixed. I used brute force and the power of the stinking hot Spanish weather to soften the butter and mix it. But you could use a cake mixer or hand mixer if you are in London and don't have the humidity to help you.
Now add the eggs one at a time, mixing well between each addition. Lastly add the flour a little at a time and mix for a couple of minutes until everything is incorporated and lovely and smooth.
If you want, add some crushed up walnuts to the brownie mix... yummy texture and a nice surprise which I always like.
Pour this in to your greased cake tin and smooth out with a spatula. Leave this whilst you make the cheesecake batter.
When making the cheese cake I opted to use sour cream but you could use normal cream as well. Various recipes use either or.. I assume the sour cream takes away a little of the sweetness and I thought that would be a good thing considering I was adding the mega rich dulce de leche.
Whisk the cream cheese until smooth and softened, add the eggs one at a time, mixing each one. Add the sour cream and sugar to this and yes, you guessed it, mix, mix, mix
At this point I added about 2 tablespoons of the dulche de leche. Its rather thick, use a whisk and try and break it up a bit, its nice if there are some swirls throughout the mixture, it will look pretty.
The mixture can now be poured over top of the brownie then the tin can be placed in the oven middle rack.
At 170 degrees celsius I cooked mine for an hour. About 10 minutes before the end take it out, make sure its set firmly on top so you can sit the sour cream on top. Then add more dulche de leche which I spread with a fork to make a pattern. Then I pop it back in the oven for the last 10 minutes.
The cheesecake should be a little golden, fairly dry when doing the insert a skewer test, firm to touch but its still going to be a little wobbly in the middle. Practice makes perfect with these. After its done it should go in to the fridge for at least 4 hours or ideally over night to set properly.
A note on the topping sour cream/dulche de leche topping: to be honest it didn't work as well as I'd have liked it. It would have been better with a lot more sour cream as a canvas I think, probably 2 cups worth and I didn't have that much! Also you could just spread dulche de leche as a sauce over the entire cake once cooked and it would melt nicely in to a gooey sauce.
I had great biceps after making this, which means baking delicious cakes is good exercise, therefore you should do it more!