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Brownie Cheesecake Recipe

Brownie Cheesecake Recipe - Easy Comfort Food Recipes

I have to tell you—there comes a time in every food lover’s life when you stumble upon a culinary masterpiece that strikes a nostalgic chord deep within your soul. For me, that revelation came through a slice of brownie cheesecake. 
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 12
Course: Appetizer
Cuisine: American
Calories: 408
Ingredients Method Notes

Ingredients
  

Brownie Layer:
  • 85g bittersweet chocolate, chopped
  • 140g unsalted butter, softened
  • 120g fine white sugar
  • 120g light muscovado sugar
  • 3 large eggs, at room temperature
  • 30g Dutch-process cocoa powder
  • 60g all-purpose flour
  • 1 teaspoon espresso powder
  • 1/4 teaspoon flaky sea salt
Cheesecake Layer:
  • 600g full-fat cream cheese, softened
  • 220 ml warm heavy cream
  • 150g superfine sugar
  • 120g high-quality white chocolate, melted
  • 45g cornstarch or cornflour
  • 2 teaspoons pure vanilla extract
  • 1 small lemon Zest

Method
 

Step 1: Prepare the Brownie Layer
  1. Preheat your oven to 350°F (175°C). Line an 8-inch springform pan with parchment paper. You want to make sure your brownie will come out easily after baking.
    Melt the bittersweet chocolate and unsalted butter together gently in a double boiler or microwave. Mix until smooth. Let that mixture cool slightly.
    In a mixing bowl, whisk together fine white sugar, light muscovado sugar, and the warm chocolate mixture until well combined. Add the eggs, one at a time, mixing well after each addition.
    Next, sift the Dutch-process cocoa powder and all-purpose flour over the chocolate mixture. Add the espresso powder and flaky sea salt. Stir until just combined. Don’t overmix; we want fudgy brownies, not dry ones!
    Pour the brownie batter into the prepared springform pan. Make sure you spread it evenly. Bake for about 20 to 25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Set aside and let cool while you prepare the cheesecake layer.
Step 2: Make the Cheesecake Layer
  1. In a large bowl, beat the softened cream cheese with an electric mixer until it’s smooth and creamy. This can take a couple of minutes, so don’t rush.
    Gradually add the superfine sugar and continue mixing until incorporated. Pour in the warm heavy cream and melted white chocolate, followed by the cornstarch, vanilla extract, and lemon zest. Beat until smooth and silky.
    You should have a luscious cheesecake filling ready to go. Now, pour this heavenly mixture over the cooled brownie layer in the springform pan.
Step 3: Bake the Cheesecake
  1. Bake the cheesecake in a water bath. This step keeps the cheesecake moist and helps prevent cracking. Wrap the bottom of your springform pan in aluminum foil to avoid water seeping in. Place it in a larger baking pan filled with hot water.
    Bake for about 55-70 minutes, or until the edges are set but the center still slightly jiggles. Turn off the oven, crack the door, and let the cheesecake cool in the oven for about an hour. After that, refrigerate it for at least 4 hours, or overnight if you're patient.

Notes

  • Use room temperature ingredients. This ensures a smooth mixture and helps incorporate air for that perfect texture.
  • Don’t skip the water bath. It really does make a difference in texture.
  • Let it cool in the oven. This gradual cooling helps prevent cracking.
  • Invest in quality chocolate. It truly enhances the flavors.
  • Chill well before serving. The flavors meld together beautifully over time.