Name: Oat brownie Basque cheesecake
Ingredients: ⅓ cup caster sugar (66 g); 2½ tbsp brown sugar (33 g); 1 egg (room temp); 4 tbsp + 1 tsp unsalted butter (melted (58 g)); 3 tbsp cocoa powder (18 g); 2½ tbsp oat flour (20 g); 1 –2 tsp milk or cream (only if batter feels too thick); 1¼ cups cream cheese (300 g, softened); ⅔ cup heavy cream (150 g); ⅓ cup + 1 tsp caster sugar (65 g); 2 eggs; 1 tbsp melted butter (optional, for richness); 1 tsp vanilla; 2 tsp oat flour (6 g)

Oat brownie Basque cheesecake

Course: Desserts and Baked Delights

Ingredients Instructions Video

Ingredients

Brownie Layer:

⅓ cup caster sugar 66 g
2½ tbsp brown sugar 33 g
1 egg room temp
4 tbsp + 1 tsp unsalted butter melted (58 g)
3 tbsp cocoa powder 18 g
2½ tbsp oat flour 20 g
1 –2 tsp milk or cream only if batter feels too thick

Basque Cheesecake Layer:

1¼ cups cream cheese 300 g, softened
⅔ cup heavy cream 150 g
⅓ cup + 1 tsp caster sugar 65 g
2 eggs
1 tbsp melted butter optional, for richness
1 tsp vanilla
2 tsp oat flour 6 g

Instructions

Make the Brownie:

Whisk caster sugar, brown sugar, and egg until light and pale.
Stir in oat flour, cocoa powder and melted butter
Add a splash of milk. Batter should be thick but spreadable.
Spread evenly in a 6-inch baking dish

Make the Cheesecake:

In a clean bowl, whisk cream cheese, sugar, and eggs until smooth.
Add vanilla, melted butter, oat flour, and salt.
Pour in heavy cream and whisk until silky and lump-free.

Bake:

Pour cheesecake mixture over brownie batter.
Bake at 200°C / 400°F for about 20 minutes, until:
The top is dark brown (almost burnt look),
The center is jiggly when you shake the pan gently.
Cool completely at room temperature, then refrigerate at least 4 hours (overnight for best texture).