Decadent Brownie Bottom Cheesecake (Print Version)

A luxurious two-layer dessert featuring a fudgy chocolate brownie base crowned with creamy, vanilla-infused cheesecake.

# Ingredients:

→ Brownie Layer

01 - 230g unsalted butter, melted
02 - 400g granulated sugar
03 - 4 large eggs
04 - 1 teaspoon vanilla extract
05 - 125g all-purpose flour
06 - 60g unsweetened cocoa powder
07 - ½ teaspoon salt
08 - 175g semi-sweet chocolate chips

→ Cheesecake Layer

09 - 680g (3 packages) cream cheese, softened
10 - 200g granulated sugar
11 - 3 large eggs
12 - 1 teaspoon vanilla extract
13 - 230g sour cream
14 - 1 tablespoon all-purpose flour (optional for thicker texture)

→ Optional Topping

15 - Whipped cream
16 - Chocolate shavings or cocoa powder

# Instructions:

01 - Preheat oven to 175°C (350°F). Grease a 23cm (9-inch) springform pan and line the bottom with parchment paper for easy removal.
02 - In a large mixing bowl, combine melted butter and granulated sugar until well mixed. Add eggs and vanilla extract, mixing until smooth.
03 - Sift together flour, cocoa powder, and salt before adding to the wet mixture. Stir gently until just combined, then fold in the chocolate chips.
04 - Pour brownie batter into the prepared springform pan, spreading evenly. Bake for about 20 minutes until a toothpick inserted in the center comes out with moist crumbs. Remove and let cool slightly.
05 - Beat softened cream cheese until smooth in a large mixing bowl. Gradually add sugar and mix until well combined.
06 - Add eggs one at a time, mixing well after each addition, followed by vanilla extract. If using flour for a thicker texture, add it with the sour cream, then mix until smooth and creamy. Gently fold in the sour cream.
07 - Pour cheesecake mixture over the cooled brownie layer in the springform pan, spreading evenly.
08 - Bake at 163°C (325°F) for 50-60 minutes, until the center is set with only a slight jiggle. Turn off oven, crack the door, and allow cheesecake to cool inside for about an hour to prevent cracking.
09 - Once cooled, cover and refrigerate for at least 4 hours, preferably overnight, to allow it to set completely.
10 - Remove set cheesecake from the springform pan. Optionally decorate with whipped cream and chocolate shavings or dust with cocoa powder. Slice and serve chilled.

# Notes:

01 - The gradual cooling in the oven helps prevent the cheesecake surface from cracking.
02 - For best results, ensure cream cheese is fully softened to room temperature before mixing.

Back