Deep-Dish Toasted Black Sesame Basque Cheesecake Brownie
- 564 g Unsalted Butter
- 1,120 g Sugar
- 328 g Dark Cocoa
- 2 T Vanilla
- 8 ea. Eggs
- 280 g Gluten-Free Flour*
- 2 tsp. Kosher Salt
- 2 lbs. Cream Cheese, room temperature
- 4 T Black Sesame Seeds, toasted and ground
- 1½ c Sugar
- 6 ea. Large Eggs, room temperature
- 2 c Heavy Cream
- 1 tsp. Kosher Salt
- 1 T Vanilla
- ¹⁄3 c Cornstarch
- Toasted Black Sesame Seeds, for garnish
- Raspberries, to garnish
To make brownie: In a large pot, melt butter and slowly add sugar until mostly dissolved; cool slightly. Transfer to a bowl, and whisk in cocoa. When cool, whisk eggs in one at a time; add vanilla. Combine flour and salt, and fold into mixture until no streaks remain. Pour into a greased and parchment-lined 12 x 12-inch pan or 11 x 13-inch deep dish pan. Level brownie batter with offset spatula; chill.
To make cheesecake: In the bowl of a stand mixer, combine cream cheese and toasted black sesame, and beat for 3 minutes. Slowly add sugar and beat for 10 minutes; add eggs one at a time. Slowly add a stream of cream and vanilla, scraping down the bowl with each addition. Sift in cornstarch lastly, and fold.
Spread cheesecake over chilled brownie batter, and bake in a heated 400°F oven for 30 minutes; reduce temperature to 350°F for 30 more minutes. Turn off oven, and cool for 10 minutes. Chill cheesecake until set. Cut as desired, and plate with sesame seeds and raspberries.
Chef/Owner Jessie Smith St. Beatrix, Portland, Oregon