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Brownie Bottom Chocolate Cheesecake Recipe





INGREDIENTS:

FOR THE BROWNIE CRUST:

  • 3 ounces bittersweet chocolate, roughly chopped
  • 1/4 cup unsalted butter
  • 1/4 cup granulated sugar
  • 1/4 cup firmly packed brown sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup all-purpose flour
FOR THE FILLING:
  • 24 ounces cream cheese, at room temperature
  • 1 cup granulated sugar
  • 1/4 cup unsweetened natural cocoa powder
  • 6 ounces bittersweet chocolate, melted and cooled
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup sour cream
FOR THE GANACHE:
  • 6 ounces bittersweet chocolate, roughly chopped
  • 1/2 cup heavy cream
  • chocolate sprinkles, for garnish

Brownie Bottom Chocolate Cheesecake Recipe

INSTRUCTIONS:

TO MAKE THE BROWNIE CRUST:
  1. Preheat oven to 350°F. Grease a 9-inch round springform pan.
  2. Place the chocolate and butter in a microwave-safe bowl. Heat at half power in microwave in 30-second increments until butter has melted and chocolate melts when stirred. Stir until smooth. Set aside to cool slightly.
  3. Combine the sugar, brown sugar, egg, vanilla, and salt. Add the chocolate mixture, mixing until combined. Add the flour, mixing just until combined.
  4. Transfer the batter to the prepared pan and spread evenly. Bake 15 to 20 minutes, or until a pick inserted into the center comes out with moist crumbs. Set the pan on a wire rack and allow to cool completely.
TO MAKE THE FILLING:
  1. Using an electric mixer on medium speed, beat the cream cheese, sugar, and cocoa powder until thoroughly combined and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
  2. Add the cooled chocolate, and mix until thoroughly combined. Mix in the sour cream.
  3. Pour the batter onto the cooled crust in pan. Spread evenly.
  4. Bake for 15 minutes.
  5. Reduce oven temperature to 200°F. Continue baking for 2 hours.
  6. Turn off the oven. Remove the cheesecake from the oven and gently run a knife around the edges of the pan. Return the cheesecake to the oven. Leave the cheesecake in the oven for 2 hours.
  7. Then, cover loosely and refrigerate overnight.
TO MAKE THE GANACHE:
  1. Place the chocolate in a heat-proof bowl.
  2. Place the cream in a small saucepan. Heat over medium heat just until the cream begins to bubble around the edges.
  3. Pour the cream over the chocolate. Whisk until smooth.
  4. Spread the ganache over the chilled cheesecake. Cover with chocolate sprinkles. Return the cheesecake to the refrigerator for about 10 minutes to let the ganache set.


Source: Bake Or Break
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Brownie Bottom Chocolate Cheesecake Recipe Brownie Bottom Chocolate Cheesecake Recipe Reviewed by kuji hara on 12:34 AM Rating: 5

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