Brownie Cheesecake Dark Chocolate (Print View)
Decadent fusion of fudgy brownie and smooth cheesecake in every bite. Perfect for chocolate lovers.
# What You'll Need:
→ Brownie Layer
01 -
1/2 cup unsalted butter
02 -
4 ounces dark chocolate
03 -
2 large eggs
04 -
1/2 cup granulated sugar
05 -
1/4 cup brown sugar
06 -
1/2 cup all-purpose flour
07 -
1/4 cup unsweetened cocoa powder
08 -
1/4 teaspoon salt
→ Cheesecake Layer
09 -
8 ounces cream cheese, softened
10 -
1/2 cup granulated sugar
11 -
1 teaspoon vanilla extract
12 -
1/4 cup sour cream
13 -
1 tablespoon all-purpose flour
14 -
1/4 cup heavy cream
# Directions:
01 -
Preheat the oven to 350°F (175°C). Grease an 8-inch cake tin and line with parchment paper.
02 -
Melt unsalted butter and dark chocolate together in a microwave or over a double boiler. Allow to cool slightly.
03 -
Whisk in eggs, granulated sugar, and brown sugar until blended. Fold in flour, unsweetened cocoa powder, and salt until just combined. Do not overmix.
04 -
Pour the brownie batter into the prepared tin. Bake for 15 to 20 minutes until the surface is set but the center is still slightly soft.
05 -
In a separate bowl, beat cream cheese until smooth. Add granulated sugar, vanilla extract, sour cream, flour, and heavy cream. Mix until fully combined and creamy.
06 -
Pour the cheesecake mixture over the partially baked brownie base, smoothing out the top with a spatula.
07 -
Return the tin to the oven and bake for 30 to 35 minutes until the cheesecake is just set and a toothpick inserted into the center comes out with moist crumbs.
08 -
Remove from oven and allow to cool to room temperature. Refrigerate for at least 4 hours or overnight for best texture.
09 -
Slice chilled brownie cheesecake into even portions and serve.
# Notes:
01 -
Allowing the cheesecake to chill overnight ensures clean slices and the creamiest texture.