Gluten-Free Brownie Caramel Cheesecake

Preheat the oven to 180°C (350°F).

Melt the dark chocolate and butter together in a heatproof bowl over a pot of simmering water, stirring until smooth. Remove from heat and let cool slightly.

In a separate bowl, whisk the eggs and sugar until light and frothy.

Gradually add the melted chocolate and butter mixture to the eggs and sugar, whisking to combine.

Add the gluten-free flour and mix until smooth.

Pour the brownie batter into a greased 9-inch (22 cm) mold or round baking tin and set aside.

In a large bowl combine egg yolks with sugar and starch

Add cream cheese and mix until fully combined and no lumps remain.

Add sour cream and mix well. 

Pour the cheesecake mixture over the brownie layer in the mold.

Bake the brownie cheesecake in the preheated oven for 40-50 minutes, or until the cheesecake layer is set and a toothpick inserted into the center comes out clean.

Let the cake cool completely before refrigerating for at least 2 hours or overnight.

In a saucepan, heat the coconut or panela sugar over medium heat, stirring until it melts and turns a deep amber color.

Slowly add the cream (or coconut cream) while stirring constantly--be careful here, as the mixture has a tendency to bubble-up.

Once the cream is incorporated, add the butter (or dairy-free butter) and salt, and continue stirring until smooth.

Remove from heat, blend with an immersion blender, and let cool slightly.

Pour the caramel over the chilled brownie cheesecake before topping with a small pinch of flaky salt.

Slice and enjoy!