Brownie Cheesecake
The ultimate dessert craving is fulfilled with this Brownie Cheesecake. A rich brownie base topped with creamy cheesecake creates a deliciously indulgent treat. Perfect for any occasion, this easy recipe will leave everyone wanting more!
Equipment
- Frying Pan
- Whisk
- Oven
- Chef's Knife
- Mixing Bowl
- Wooden Spoon
- Baking Sheet
Ingredients
- 1/3 cup Coconut oil melted
- 1 cup Semi-sweet chocolate chopped
- 3/4 cup Sugar
- 2 large Eggs
- 2 tablespoons Cocoa powder
- 3 tablespoons Cornstarch
- 1 1/2 cups Heavy cream
- 3 cups Cream cheese softened
- 1/2 cup Sugar
- 2 tablespoons Confectioners' sugar
- 1/4 cup Sour cream room temperature
- 2 teaspoons Lemon juice
- 1 teaspoon Vanilla extract
- 1 cup Chocolate chips
- 5 tablespoons Heavy cream
Instructions
- Preheat the oven to 180C/350F.
- Make the brownie base. In a microwave-safe bowl, add coconut oil and semi-sweet chocolate and microwave in 20-second spurts until melted. You can also do this stovetop.
- Add sugar and mix until combined. Whisk in the eggs, one at a time, then the cocoa powder and cornstarch and whisk until as smooth as possible.
- Transfer the brownie batter to a 9-inch cake pan and bake for 20-25 minutes or until a toothpick comes out mostly clean.
- In a mixing bowl, beat the heavy cream until stiff peaks form, then set aside.
- In a separate bowl, beat together the cream cheese and sugar until creamy. Add the rest of the ingredients and beat together until no lumps remain.
- Gently and slowly beat the whipped heavy cream into the cream cheese mixture until combined.
- Transfer the cheesecake mixture onto the cooled brownie base. Cover completely, and refrigerate overnight.
- In a small saucepan, melt the chocolate over low heat, until almost melted. Once almost melted, stir in the heavy cream. Stir until smooth and silky.
- Pour the ganache over the cheesecake and let it sit at room temperature until it has set.
Notes
- Tip 1: Any leftover cheesecake should be stored in the refrigerator in an airtight container for up to 1 week.
- Tip 2: Freeze any leftover cheesecake in a freezer-safe container for up to 3 months and let it thaw overnight in the fridge before enjoying.