Ultimate Caramel Brownie Cheesecake Recipe Fudgy Tangy

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan with parchment paper. Wrap the exterior bottom and sides tightly in heavy-duty foil for the water bath.
2. Melt butter and chopped bittersweet chocolate together over a double boiler until smooth. Whisk in the 1/2 cup sugar, then the eggs one at a time, followed by vanilla. Gently fold in the flour, cocoa powder, and salt until just combined. Spread the batter evenly over the prepared pan base.
3. Bake the brownie base for 15–18 minutes. Remove and allow to cool slightly while preparing the filling. Keep the oven temperature at 350°F (175°C).
4. Reduce oven temperature to 325°F (160°C). Place the foil-wrapped springform pan into a large roasting pan.
5. Beat the room-temperature cream cheese and sugar until completely smooth. Beat in the eggs one at a time, mixing just until incorporated. Gently fold in the sour cream, vanilla, and lemon juice. Pour the filling over the partially baked brownie base.
6. Carefully pour boiling water into the roasting pan until it comes halfway up the sides of the springform pan (water bath). Bake for 60–75 minutes until the edges are set but the center still jiggles slightly.
7. Turn off the oven. Prop the oven door open slightly and allow the cheesecake to cool inside for 1 hour. Remove from the water bath, unwrap the foil, and chill in the refrigerator for at least 6 hours, preferably overnight.
8. Prepare the caramel: Combine 1 cup sugar and 1/4 cup water in a saucepan. Cook until a deep amber colour is reached (approx. 340°F/170°C). Remove from heat and carefully whisk in the warm heavy cream.
9. Once chilled, carefully release the springform ring. Pour the slightly cooled caramel sauce over the top, allowing it to drip down the sides. Garnish immediately with extra flaky sea salt. Slice and serve chilled.