Pistachio Tiramisu Brownie Basque Cheesecake

Instructions

Brownie layer

1. Spread butter on the inside of a 8" loose bottom or springform cake tin. Cut a square piece of baking paper and push it into the tin. Spread some more butter on the inside of the baking paper. Set aside.
2. Melt the dark chocolate and butter in the microwave, 20 secs at a time. Set aside.
3. Mix the eggs, caster sugar, light brown sugar & vanilla extract with an electric beater/stand mixer for 4 mins. It should be pale and creamy.
4. Fold in the slightly cooled chocolate butter mix with a spatula.
5. Sieve the plain flour and cocoa powder together, add to the wet ingredient, fold in with spatula.
6. Pour the brownie mix into the lined 8" or 9" loose bottom or springform cake tin.
7. Place in the fridge for 10 minutes.

Ladyfingers/sponge fingers

1. Add the coffee granules and 100ml boiling water in a small bowl.
2. Brush the sponge fingers on both sides with coffee, then place on top of the brownie layer. 
3. Dust with cocoa then place in the fridge until ready to add the pistachio cheesecake.

Pistachio Basque cheesecake  

1. Mix the cream cheese and pistachio cream together with electric beaters.
2. Add the eggs, mix to combine, then the vanilla extract.
3. Add the sifted flour, mix to combine.
4. Add the sugar and the cream, mix until combined and smooth.
5. Take the cake tin out of the fridge, pour the pistachio Basque mixture in a sieve and push it through using a spatula on top of the brownie layer.
6. Tap the cheesecake on the counter a few times to get rid of any air bubbles.
7. Bake the Basque cheesecake using your ovens top and bottom heat setting at 230c for 25mins. Using this oven setting makes sure that the top of the cheesecake burns. The cheesecake should still be jiggly when you take it out the oven.
8. Let the cheesecake cool for 30 mins on a baking rack, then cover with cling film or a plate and place it in the fridge overnight.

Tiramisu topping 

1. Before you are ready to serve the cheesecake, add the mascarpone in a mixing bowl. Use an electric beater to mix until smooth and creamy.
2. Add half the cream, mix together, then add the remaining cream.
3. Mix until it thickens, do not over mix.
4. Add the mascarpone cream into a piping bag, pipe small swirls on top of the cheesecake, dust with cocoa.
5. Note:Do not leave the cheesecake out of the fridge, it will become too soft.

Serving

1. If your cheesecake is not creamy when you cut a slice, do not serve straight away. Let it sit for a while before serving to its nice and creamy including the brownie layer.
2. Optional - melt dark or milk chocolate pour in top of the cheesecake slices.