Brownie Bottom Cheesecake (Print Version)
# Ingredients:
→ Brownie Base
01 -
½ cup of cooking oil
02 -
3 tablespoons of water
03 -
2 large eggs at room temperature
04 -
1 boxed brownie mix
→ Cheesecake Layer
05 -
⅔ cup white sugar
06 -
¼ cup sour cream (make sure it's not cold)
07 -
¼ cup heavy cream
08 -
2 large eggs
09 -
16 oz softened cream cheese (2 8-oz blocks)
10 -
1 tablespoon white flour
11 -
1 teaspoon vanilla
→ Topping
12 -
3 tablespoons icing sugar
13 -
½ cup chocolate ganache or hot fudge for serving
14 -
1 cup heavy cream
# Instructions:
01 -
Set your oven to 350°F. Line the bottom of a springform pan with parchment and grease it.
02 -
Mix brownie package, eggs, water, and oil based on the box. Pour into the pan. Bake for 15 minutes or until set.
03 -
Whip cream cheese till fluffy. Add sugar, then blend in vanilla, sour cream, whipping cream, and flour. Gently stir in eggs one at a time.
04 -
Pour the filling over the brownie base. Lower oven temperature to 325°F and bake 45 minutes. Turn off the oven but leave the door shut for 20 minutes. Crack the oven door a little for another 30.
05 -
Let it cool completely, then refrigerate for 2-3 hours.
06 -
Whisk the cream with icing sugar until stiff peaks form. Spread cream on top and add the chocolate drizzle before serving.
# Notes:
01 -
Gently stir in eggs to avoid mixing in too much air.
02 -
Cooling it slowly stops it from cracking.
03 -
Skip the water bath for this one.
04 -
Store in the fridge, good for up to five days.