why make this recipe
Brownie Cheesecake combines two of the most loved desserts into one delicious treat. The rich, fudgy brownie base pairs wonderfully with the creamy, tangy cheesecake topping. It’s perfect for any special occasion or just to satisfy your sweet tooth. Whether you are hosting a get-together or treating yourself, this dessert is sure to impress.
how to make Brownie Cheesecake
Ingredients:
- 2 eggs
- 200g dark chocolate
- 150g butter
- 100g all-purpose flour
- 120g sugar
- 250g cream cheese
- 60g sugar
Directions:
- Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan or line it with parchment paper for easy removal.
- In a microwave-safe bowl, combine the dark chocolate and butter. Microwave in short bursts, stirring in between, until melted and smooth. Allow to cool slightly.
- In a separate bowl, whisk together the eggs and 120g sugar until pale and fluffy. Gradually combine this mixture with the cooled chocolate mixture until well blended.
- Gently fold in the flour until the batter comes together. Pour this brownie batter into the prepared springform pan and spread it evenly.
- In another bowl, beat the cream cheese and 60g sugar until smooth and creamy.
- Carefully spoon the cheesecake filling over the brownie layer, spreading it evenly while taking care not to disturb the brownie underneath.
- Bake in the preheated oven for about 30-35 minutes, or until the edges are set and the center has a slight jiggle. Let it cool completely in the pan at room temperature.
- Once cooled, refrigerate for at least 4 hours, preferably overnight, for the best texture and flavor.
- Enjoy each bite of this rich brownie cheesecake!
how to serve Brownie Cheesecake
Serve your Brownie Cheesecake chilled, straight from the fridge. You can slice it into wedges and top it with whipped cream, chocolate sauce, or fresh berries for added flavor and decoration. It makes a beautiful presentation on any dessert table!
how to store Brownie Cheesecake
Store any leftover Brownie Cheesecake in an airtight container in the refrigerator. It will keep well for up to 5 days. Make sure to slice it only when you are ready to serve to maintain its freshness.
tips to make Brownie Cheesecake
- Use high-quality dark chocolate for a richer flavor.
- Be careful not to overmix the brownie batter after adding the flour; fold gently to keep it fudgy.
- Let the cheesecake cool completely before refrigerating to avoid condensation.
- For a deeper flavor, add a teaspoon of vanilla extract to the cream cheese filling.
variation
You can add toppings to your Brownie Cheesecake to customize it to your taste. Consider adding a layer of caramel sauce, nuts, or chocolate chips to the brownie mixture for extra texture and flavor.
FAQs
1. Can I use milk chocolate instead of dark chocolate?
Yes, you can use milk chocolate, but the cheesecake will be sweeter. Dark chocolate gives a richer taste.
2. How can I tell when the cheesecake is done baking?
The edges should be set, and the center should have a slight jiggle. It will continue to firm up as it cools.
3. Can I freeze Brownie Cheesecake?
Yes, you can freeze it! Wrap it tightly in plastic wrap and place it in an airtight container. It can be frozen for up to 3 months. To serve, thaw it in the refrigerator overnight.
Brownie Cheesecake
- Total Time: 255 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A decadent dessert combining rich brownie layers with creamy cheesecake topping, perfect for any occasion.
Ingredients
- 2 eggs
- 200g dark chocolate
- 150g butter
- 100g all-purpose flour
- 120g sugar
- 250g cream cheese
- 60g sugar
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan or line it with parchment paper.
- In a microwave-safe bowl, combine the dark chocolate and butter. Microwave in short bursts, stirring until melted and smooth. Allow it to cool slightly.
- In a separate bowl, whisk together the eggs and 120g sugar until pale and fluffy, then combine this with the cooled chocolate mixture.
- Gently fold in the flour until the batter is well mixed, then pour into the prepared springform pan.
- In another bowl, beat the cream cheese and 60g sugar until smooth and creamy.
- Spoon the cheesecake mixture over the brownie layer, spreading it evenly.
- Bake in the oven for 30-35 minutes, until edges are set and center jiggles slightly. Let cool in the pan.
- Refrigerate for at least 4 hours, preferably overnight, before serving.
Notes
For extra flavor, consider adding vanilla extract to the cream cheese filling or topping with whipped cream or fresh berries when serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
