Cherry Cheesecake Brownies (Print Version)
# Ingredients:
→ Base Brownie Mix
01 -
1 cup all-purpose flour
02 -
2 tsp vanilla extract
03 -
3/4 cup unsalted butter
04 -
1/2 cup Dutch-process unsweetened cocoa powder
05 -
3 large eggs, room temperature
06 -
1 1/4 cups granulated sugar
07 -
1/2 tsp salt
→ Cherry Cheesecake Filling
08 -
3 TBSP Dutch-process unsweetened cocoa powder
09 -
1/4 cup sour cream, at room temperature (Greek yogurt works too)
10 -
6 ounces bittersweet chocolate chips, melted and cooled
11 -
2/3 cup superfine granulated sugar
12 -
2 eggs, at room temperature
13 -
16 ounces plain cream cheese, softened
14 -
1/4 cup heavy whipping cream, at room temp
15 -
2 tsp vanilla extract
16 -
2 cups fresh or frozen cherries (to cook/juice)
17 -
1/4 tsp kosher salt
18 -
1/3 cup cherry juice (strained after cooking cherries)
→ Chocolate Ganache
19 -
1 1/4 cups bittersweet chocolate, roughly chopped
20 -
1 cup heavy whipping cream
# Instructions:
01 -
Heat up your oven to 350°F. Spray a 6-cup removable-bottom cheesecake pan with non-stick baking spray, or line a 12-cup cupcake pan with liners. Set it to the side for now.
02 -
Melt butter and sugar together in a medium pot over medium heat, stirring now and then. Let it bubble a little for 30 seconds before pulling it off the heat. Pour the mix into a stand mixer bowl with the paddle attached; cool it down for 15-20 minutes. Blend in cocoa powder, eggs, and vanilla at medium speed. Stop the mixer, fold in the salt and flour manually. Spread it evenly into the pan and bake for 12-15 minutes until just set at the edges (center stays soft). Lower oven to 325°F after removing the pan.
03 -
Toss two cups of cherries (frozen or fresh) into a medium pot. Crush them while heating on medium until they release their juice. Keep simmering for about 10 minutes till it thickens up. Strain through a fine strainer into a bowl, then let it cool down.
04 -
In a stand mixer, use the paddle to blend cream cheese, sugar, heavy cream, and sour cream on low until smooth (5 minutes). Add melted chocolate, cocoa, and salt, then mix medium for 30 seconds. Switch to low speed and drop in eggs one at a time, scraping the sides as needed. Lastly, mix in cherry juice and vanilla without overworking the batter.
05 -
Pour cheesecake mix on top of the brownies in an even layer. Put it in the oven at 325°F for 20-25 minutes. It should feel just set but stay smooth—no cracks! Cool the pan on a counter until it reaches room temp, then chill it in the fridge for 3 hours or overnight.
06 -
Gently heat heavy cream in a pot until it's steaming. Pour it over chopped chocolate in a heat-safe bowl. Let it sit for two minutes, then stir it all together till silky. Cool it down before topping.
07 -
Spread the ganache over the chilled cheesecakes and add whipped cream, chocolate flakes, and a cherry on top. They should be served cold.
# Notes:
01 -
Cheesecakes need to be fully chilled for the best texture and flavor.