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Easy Cheesecake Brownie

Indulge in the perfect fusion of rich, fudgy brownie and smooth, creamy cheesecake with this Brownie Cheesecake! 🍫✨ Each bite offers a decadent contrast between the deep chocolate flavor of the brownie base and the light, velvety cheesecake topping. Whether you’re a chocolate lover or a cheesecake fan, this dessert is guaranteed to satisfy your sweet cravings. Simple to make and irresistibly delicious, it’s perfect for any occasion! 🍰💛

Ingredients:


For the Brownie Layer:

  • 60g unsalted butter
  • 100g dark chocolate (I use 72% cacao, but other varieties work well)
  • 2 eggs
  • 100g granulated sugar
  • 33g all-purpose flour
  • 33g unsweetened cocoa powder

For the Cheesecake Layer:

  • 250g cream cheese, softened
  • 80g granulated sugar
  • 7g cornstarch
  • 2 eggs
  • 5g fresh lemon juice
  • 200ml heavy cream
Preparation method:

1. Prepare the Brownie Base

Start by melting the butter and dark chocolate using a double boiler or in the microwave in 20-second intervals, stirring well each time until smooth and fully combined. Let it cool slightly.

In a large bowl, whisk the eggs with the sugar until the mixture becomes slightly frothy. Then, add the melted chocolate-butter mixture and mix well.

Sift the flour and cocoa powder directly over the mixture, then gently fold them in with a spatula until you get a smooth, even batter.

Pour the brownie batter into a round cake pan lined with parchment paper, spread it evenly, and set it aside while preparing the cheesecake layer.

2. Prepare the Cheesecake Layer

In a large bowl, beat the cream cheese with the sugar until smooth and creamy. Add the cornstarch and mix well to incorporate.

Add the eggs one at a time, mixing well after each addition. Then, pour in the lemon juice and mix again. Finally, add the heavy cream and stir gently until the mixture is smooth and lump-free.

3. Assembly and Baking

Gently pour the cheesecake mixture over the brownie base, smoothing the surface with a spatula.

Preheat the oven to 160°C (320°F) and bake the cheesecake brownie for 45 to 50 minutes in a regular (non-water bath) baking method. The cheesecake should be slightly golden on top and set in the center.

Once baked, turn off the oven and leave the cheesecake brownie inside with the door slightly open for about 15 minutesto prevent cracking. Then, remove it from the oven and let it cool completely before refrigerating it for at least 4 hours(ideally overnight) for the best texture.

4. Serving

Carefully remove the cheesecake brownie from the pan, slice it into portions, and enjoy it chilled. You can decorate it with cocoa powder, chocolate shavings, or a drizzle of chocolate sauce for extra indulgence! 🍫🍰



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