The Ultimate Brownie Cheesecake

Updated at: Mon, 25 Nov 2024 10:20:57 GMT

Step 1

Butter a springform pan and line it with parchment paper. I used a 6-inch (16cm) diameter pan, but you can use a larger one if needed.

Step 2

1. Melt the chocolate and butter together, either in a double boiler or in the microwave, stirring until smooth. Set aside.

Step 3

2. In a separate bowl, whisk the eggs with the sugar until the mixture becomes pale and slightly fluffy.

Step 4

3. Gradually add the melted chocolate and butter mixture, mixing continuously.

Step 5

4. Sift in the flour and cocoa powder, then fold them gently into the batter.

Step 6

5. Pour the brownie batter into the prepared pan, setting aside a small portion to use as a topping (optional). Place the pan in the refrigerator while preparing the cheesecake layer.

Step 7

1. Whisk the eggs, sugar, cornstarch, and vanilla powder vigorously until smooth.

Step 8

2. Add the heavy cream, Philadelphia cream cheese, and sour cream, then mix until well combined. It’s okay if there are small lumps; they will dissolve during baking.

Step 9

3. Pour the cheesecake mixture over the brownie base in the pan, spreading it evenly. If your pan is smaller, avoid overfilling it to ensure even baking.

Step 10

Optional: Mix the reserved brownie batter with a small amount of milk to make it more fluid. Drop spoonfuls of this mixture onto the cheesecake layer, and use a skewer or toothpick to create a marbled effect.

Step 11

Bake the cheesecake in a preheated oven at 350°F (180°C) for approximately 40 minutes. Cooking time may vary depending on your oven. The cheesecake is ready when the top is golden. Adjust the baking time if necessary.

Step 12

Let the cheesecake cool completely before removing it from the pan.

Step 13

Refrigerate for a few hours or, ideally, overnight for the best texture and flavor. Enjoy!

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