Description
Chocolate Brownie Cheesecake
Ingredients:
-Cheesecake Layer: Cream cheese, sugar, eggs, vanilla extract
-Brownie Layer: Butter, sugar, eggs, vanilla extract, flour, cocoa powder, baking powder, salt
-Chocolate Ganache: Chocolate chips, heavy cream
Instructions:
-Prep: Preheat oven to 350°F. Grease a 9-inch springform pan.
-Make Layers: Create cheesecake and brownie batters separately.
-Assemble: Pour cheesecake batter into pan. Top with dollops of brownie batter.
-Bake: Bake for 50-60 minutes.
-Cool & Ganache: Cool completely. Melt chocolate and cream for ganache. Drizzle over cooled cheesecake.
-Chill & Serve: Refrigerate for at least 2 hours before serving.
#lovealletherecipes #dessert
Step-by-Step Guide
Follow these detailed instructions for a perfect Chocolate Brownie Cheesecake.
- Prepare the Pan: Preheat your oven to 350°F (175°C). Thoroughly grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
- Make the Cheesecake Layer: In a large bowl, beat 16 oz of softened cream cheese with 1/2 cup sugar until smooth. Add 2 eggs and 1 tsp vanilla extract, mixing just until combined. Set aside.
- Make the Brownie Layer: In a separate bowl, melt 1/2 cup butter. Whisk in 1 cup sugar, then 2 eggs and 1 tsp vanilla. Sift in 3/4 cup flour, 1/2 cup cocoa powder, 1/2 tsp baking powder, and a pinch of salt. Fold until just combined.
- Assemble: Pour the cheesecake batter into the prepared pan, smoothing the top. Drop large spoonfuls of the brownie batter evenly over the cheesecake layer. Use a knife to gently swirl the two batters together.
- Bake: Place the pan on a center oven rack and bake for 50-60 minutes. The edges should be set, but the center will still have a slight jiggle.
- Cool: Turn off the oven, crack the door open, and let the cake cool inside for 1 hour. Then, transfer to a wire rack to cool completely to room temperature.
- Add Ganache: Heat 1/2 cup heavy cream until steaming. Pour over 1 cup chocolate chips in a bowl. Let sit for 3 minutes, then whisk until smooth. Drizzle over the cooled cheesecake.
- Chill: Refrigerate the cheesecake, uncovered, for at least 2 hours, or preferably overnight, before serving.
Serving Suggestions
Elevate your dessert presentation with these ideas. Serve each slice with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. For a contrasting texture, sprinkle with a few flakes of sea salt, chopped toasted nuts, or fresh raspberries. A drizzle of caramel or raspberry sauce on the plate adds a beautiful and delicious touch.
How-to Summary
Create two separate batters: a creamy cheesecake and a rich brownie. Swirl them together in a springform pan. Bake until set, cool completely, then top with a simple chocolate ganache. Chill thoroughly before slicing for clean, beautiful pieces.
Frequently Asked Questions
Can I use a regular cake pan instead of a springform? It is not recommended. A springform pan’s removable sides are essential for cleanly releasing this dense, layered dessert without damage.
Why did my cheesecake crack? Cracking is often caused by overmixing the cheesecake batter (which incorporates too much air) or a sudden temperature change. The gradual cooling in the oven helps prevent this.
How do I know when it’s done baking? The cake is done when the edges are puffed and set, but the center (about a 3-inch circle) still has a slight jiggle when you gently shake the pan. It will firm up as it chills.
Can I make this ahead of time? Absolutely. This dessert benefits from an overnight chill, making it perfect for making a day ahead. Store it covered in the refrigerator.
How should I store leftovers? Keep the cheesecake covered in the refrigerator for up to 5 days. For best texture, let slices sit at room temperature for 10-15 minutes before serving.
Common Mistakes to Avoid
- Using Cold Ingredients: Ensure cream cheese, eggs, and butter are at room temperature for smooth, lump-free batters that combine evenly.
- Overmixing the Cheesecake Batter: Once you add the eggs, mix on low speed just until incorporated. Overbeating adds air, leading to cracks and a less dense texture.
- Overbaking: Remember, the residual heat will continue to cook the center as it cools. Baking until the center is completely firm will result in a dry dessert.
- Adding Ganache to a Warm Cake: The ganache will melt and slide off. Patience is key—wait for the cake to cool completely.
- Skipping the Chill Time: Slicing into the cheesecake before it’s fully set will result in a messy presentation. The long chill is non-negotiable for the perfect slice.
Conclusion
This Chocolate Brownie Cheesecake is the ultimate indulgence, masterfully combining two beloved desserts. By following the step-by-step guide and heeding the tips to avoid common pitfalls, you can create a stunning, restaurant-quality dessert at home. The rich layers of fudgy brownie and creamy cheesecake, topped with glossy ganache, are sure to impress at any gathering. Remember, the secret to its perfection lies in patience—during baking, cooling, and especially chilling. #lovealletherecipes #dessert