Jul 09 2026
Restaurants›The Steinbeck House Restaurant & Event Venue›Desserts: Elegant Chocolate Cheesecake, Steinbeck Brownie Pie, Crème Brulée Or Frozen Chocolate Charlotte Recipe

Desserts: Elegant Chocolate Cheesecake, Steinbeck Brownie Pie, Crème Brulée Or Frozen Chocolate Charlotte Recipe

Inspired by The Steinbeck House Restaurant & Event Venue
Time21h
Serves12

Make Desserts: Elegant Chocolate Cheesecake, Steinbeck Brownie Pie, Crème Brulée Or Frozen Chocolate Charlotte Recipe in just 21h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Elegant Chocolate Cheesecake

Steinbeck Brownie Pie

Crème Brûlée

Frozen Chocolate Charlotte

Method

Elegant Chocolate Cheesecake

  1. 1

    Prepare crust

    Preheat oven to 350°F (175°C). In a bowl, mix chocolate cookie crumbs with 5 tbsp melted butter (and 1 tbsp sugar if desired). Press mixture into a 9-inch springform pan to form a crust. Bake 8–10 minutes until set. Remove and cool.

  2. 2

    Make filling

    In a mixer on medium speed, beat cream cheese until smooth. Add granulated sugar, sour cream, vanilla, cocoa powder, and melted dark chocolate; beat until glossy. Add eggs one at a time, mixing on low after each addition.

  3. 3

    Bake cheesecake

    Pour filling over cooled crust. Place the pan in a larger baking dish with hot water halfway up the sides (water bath). Bake at 325°F (165°C) for 60–70 minutes until the center barely jiggles.

  4. 4

    Cool and chill

    Cool to room temperature, then refrigerate for at least 6 hours or overnight.

  5. 5

    Ganache finish

    Heat heavy cream to just simmering. Pour over chopped dark chocolate, let stand 2 minutes, then whisk until smooth. Spread ganache over the chilled cheesecake and refrigerate 1 hour before serving.

Steinbeck Brownie Pie

  1. 6

    Prepare batter

    Place prebaked 9-inch pie crust on a sheet. In a saucepan, melt butter with 8 oz chopped chocolate over low heat until smooth. Remove from heat; whisk in sugar, flour, salt, eggs, and vanilla until glossy.

  2. 7

    Bake brownie layer

    Pour batter into the crust. Bake at 350°F (175°C) for 25–30 minutes, or until a toothpick inserted comes out with a few moist crumbs.

  3. 8

    Cool and optional glaze

    Cool completely. If desired, glaze with extra melted chocolate or a thin ganache and let set.

  4. 9

    Serve

    Cut into slices. If using walnuts, sprinkle over the top before serving.

Crème Brûlée

  1. 10

    Custard base

    Preheat oven to 325°F (165°C). In a saucepan, heat cream with vanilla and salt until just simmering; remove from heat.

  2. 11

    Whisk yolks and sugar

    In a bowl, whisk egg yolks with sugar until pale and thick.

  3. 12

    Temper and bake

    Slowly whisk hot cream into yolk mixture, then strain into ramekins. Place ramekins in a baking dish with hot water halfway up the sides.

  4. 13

    Set and chill

    Bake 40–45 minutes until set with a slight wobble. Cool to room temperature, then refrigerate at least 2 hours.

  5. 14

    Brûlée and serve

    Before serving, sprinkle top with sugar and brûlée with a torch or under a broiler until caramelized. Let harden for a couple minutes before serving.

Frozen Chocolate Charlotte

  1. 15

    Line mold and prepare mousse

    Line a 9-inch mold with ladyfingers along the sides. Melt chocolate and let cool slightly. Whip cream to soft peaks.

  2. 16

    Make chocolate mousse

    Whisk egg yolks with a portion of sugar until pale. Fold in melted chocolate, then gently fold in whipped cream until smooth.

  3. 17

    Assemble and freeze

    Spread mousse into the lined mold, smooth the top, and layer with remaining ladyfingers. Freeze at least 6 hours or until firm.

  4. 18

    Serve

    Unmold onto a plate, dust with cocoa powder, slice and serve.

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