Brownie Cheesecake (Printable Version)
Super smooth cheesecake meets gooey brownie, stacked with fresh berries and a chocolatey crown.
# Ingredients:
→ Brownie Base
01 -
2 large eggs, brought to room temp
02 -
45 millilitres water
03 -
120 millilitres vegetable oil
04 -
1 box brownie mix, your usual size
→ Cheesecake Layer
05 -
1 large egg, not cold
06 -
60 millilitres sour cream, also room temp
07 -
5 millilitres vanilla extract
08 -
8 grams plain flour
09 -
135 grams white sugar
10 -
450 grams cream cheese, soft
→ Whipped Topping
11 -
24 grams icing sugar
12 -
240 millilitres heavy cream, split
→ Optional Toppings
13 -
Fresh berries or shaved chocolate
14 -
120 millilitres hot fudge or thick chocolate sauce
# Steps:
01 -
Line just the bottom of a springform pan (23 cm) with parchment, grease the sides, and set your oven to heat up to 175°C.
02 -
Add your brownie mix, the oil, the water, and both eggs to a bowl. Stir until it looks and feels glossy and there aren’t dry spots.
03 -
Spoon the brownie mix into your lined pan. Pop it in the oven for about 15 minutes till it’s just set on top.
04 -
Soften the cream cheese and beat until totally smooth. Keep adding the sugar and flour while you mix until it’s lump-free.
05 -
Now pour in your vanilla and sour cream, mixing it well. Stir in the egg with your hand, going slow so you don’t whip in too much air.
06 -
Once the brownie’s done, pour the cheesecake batter right on top while it’s still a bit warm. Smooth it out evenly.
07 -
Drop oven temp to 160°C. Bake for 45 minutes. You want the middle to jiggle just a little.
08 -
Turn the oven off and leave the cheesecake inside for 20 minutes—door shut. After that, crack the door and let it chill another 30 minutes inside.
09 -
Take out the cheesecake, set it on the counter to cool a bit, then stick it in the fridge for 2–3 hours till it's cold and set.
10 -
Using a mixer, beat heavy cream and icing sugar together until stiff peaks form. This just means it holds its shape when you lift the beaters.
11 -
Dollop whipped cream over your cold cheesecake. Drizzle with fudge or chocolate and toss on berries or chocolate curls if you like. Now slice it up and enjoy.
# Notes:
01 -
Letting it cool in the oven slowly helps keep it smooth with no cracks.
02 -
Don’t over-mix once you throw in that last egg or you’ll get bubbles and a weird texture.
03 -
Start with all your dairy stuff at room temp to make everything mix up nice and easy.
04 -
Wrap up leftovers and keep in the fridge for 5 days or freeze (tightly wrapped) for 2 months.
05 -
Take the cheesecake out of the fridge about 15 minutes before you want to eat it so it tastes best.