Brownie Cheesecake Delight (Print-Friendly Version)
Chocolate cheesecake on brownie crust, topped with candy and ganache.
# Ingredients You'll Need:
→ Brownie Base
01 -
150 grams bittersweet chocolate
02 -
76 grams unsalted butter
03 -
183 grams granulated sugar
04 -
2 large eggs, at room temperature
05 -
2 teaspoons vanilla extract
06 -
62 grams all-purpose flour
07 -
27 grams unsweetened cocoa powder
08 -
0.5 teaspoon salt
→ Cheesecake Mixture
09 -
680 grams full-fat cream cheese, softened
10 -
226 grams semi-sweet chocolate chips
11 -
140 grams granulated sugar
12 -
1 tablespoon unsweetened cocoa powder
13 -
140 grams sour cream, at room temperature
14 -
0.5 teaspoon salt
15 -
3 large eggs, at room temperature
16 -
2 teaspoons vanilla extract
→ Ganache and Topping
17 -
200 grams semi-sweet chocolate chips
18 -
200 grams heavy cream
19 -
2 tablespoons candy-coated chocolate pieces
# How to Make It:
01 -
Line a 23 cm springform pan with parchment paper. Preheat your oven to 180°C and seal the base with aluminum foil to keep it leak-proof.
02 -
In a microwave-safe bowl, melt bittersweet chocolate with unsalted butter in 30-second bursts, stirring after each time until it’s all smooth. Let it cool down a bit.
03 -
In a big mixing bowl, beat together granulated sugar, eggs, and vanilla extract with an electric mixer on medium-high until it’s light and fluffy.
04 -
Slowly pour the warm chocolate-butter mixture into the egg mixture, mixing as you go to blend it well.
05 -
Gently mix in flour, cocoa powder, and salt until you can't see any dry bits left in the batter.
06 -
Pour the batter into the prepared pan and bake it for 25–30 minutes. To test, stick a toothpick in the middle; it should come out clean. Let it cool completely once it's out of the oven.
07 -
Lower the oven temperature to 165°C. Fill a big oven-safe pan with warm water and place it on the bottom rack of the oven for that steamy vibe.
08 -
Put the chocolate chips in a microwave-safe bowl and heat them in 30-second increments, stirring, until they're nice and melted. Let it cool a bit before using.
09 -
In a clean bowl, whip together softened cream cheese and granulated sugar until it’s smooth and free of lumps, scraping down the sides if needed.
10 -
Mix in the melted chocolate, vanilla, cocoa powder, and salt. Then fold in the sour cream and keep blending on low until everything’s well combined.
11 -
Add the eggs to the mixture individually, making sure each one is blended in before adding the next. Scrape down the sides after adding the second and third egg.
12 -
Spread the chocolate cheesecake mixture on top of the cooled brownie base, smoothing it out. Put the pan in the oven above the water bath and bake for about 60–70 minutes, until the edges are set but the center has a little jiggle.
13 -
Turn off the oven and crack the door open. Let the cheesecake cool in there for an hour. Then move it to a wire rack to cool at room temperature for another hour.
14 -
Loosely cover the cheesecake with plastic wrap and pop it in the fridge overnight to get the best texture.
15 -
In a bowl, place chocolate chips. Heat the heavy cream until it’s hot but not boiling, then pour it over the chocolate. Let it sit for a minute, then whisk it until it’s smooth and shiny. Cover and chill for an hour.
16 -
Carefully take the cheesecake out of the springform by loosening the rim. Spread the cooled ganache over the top, sprinkle with candy-coated chocolate, slice, and enjoy!
# Extra Information:
01 -
Let your dairy items and eggs come to room temperature before use. This helps to make a nice smooth batter.
02 -
Don’t skip the water bath; it helps to keep the surface smooth and gives the cheesecake a creamy texture.
03 -
Cool the cheesecake gradually to keep it from cracking and to maintain its structure.
04 -
Keep leftovers in an airtight container in the fridge for up to five days. Remove candy toppings before storing to avoid color fading.
05 -
For longer storage, freeze slices in an airtight container for up to three months. Thaw them in the fridge before eating.