In one of my last relaxation therapies I decided that I wanted to do something that combined two of my favorite things on this planet: cheesecake and chocolate, lots of chocolate. What I taught them today was what came out.
The basis of this beauty was made by making some modifications to my recipe of perfect brownies. The truth was not quite sure how she was going to stay, she did not want the base to look like a brownie but rather toasted brownie flavor, and that was exactly what happened. The contrast that gives the flavored brownie toast with the softness of the cheesecake filling is mind-boggling. And not to mention the creamy topping of dulce de leche and chocolate, this topping complements all the flavors and textures of this delight in a perfect way.
Normally I recommend baking the cheesecakes to Bain Marie, but since I want to prevent their brownie base from getting wet because they do not wrap the mold well, today we are going to make this cheesecake without Bain Marie and at a lower temperature. The base is baked alone for 20 minutes (until the brownie is cooked on the surface and making sure the center is not raw). Then, add the cheesecake cream and bake it all together. That extra time we gave at the beginning will make the second bake the brownie base roasted and perfect.
It is important that after baking the cheesecake let it sit in the refrigerator for at least 6 hours, or preferably overnight, this will ensure that it has the best texture.
As for the topping, so that it stays that way and they can work it with pastry sleeve it is important that they use a good chocolate and that allow the mixture to cool a little at room temperature before using it (that will harden it a little and have a better shape). It is important to know that some brands of dulce de leche / arequipe have a thicker consistency than others, if after their frosting mixture has reached room temperature they do not get a strong consistency to work with the pastry sleeve, try to add more chocolate Melted until they reach the desired texture. For a more brilliant and beautiful result I recommend using chocolate or chocolate covered. To decorate I used a French nozzle.