Cosmic Brownie Cheesecake Chocolate (Print View)

Fudgy brownie crust layered with creamy cheesecake and smooth chocolate ganache, finished with candy gems.

# What You'll Need:

→ Brownie Crust

01 - 150 grams bittersweet chocolate, chopped
02 - 76 grams unsalted butter, cubed
03 - 183 grams granulated sugar
04 - 2 large eggs, at room temperature
05 - 2 teaspoons vanilla extract
06 - 62 grams all-purpose flour
07 - 27 grams cocoa powder
08 - 0.5 teaspoon salt

→ Cheesecake Filling

09 - 226 grams semi-sweet chocolate chips
10 - 680 grams full-fat cream cheese, softened
11 - 140 grams granulated sugar
12 - 2 teaspoons vanilla extract
13 - 1 tablespoon cocoa powder
14 - 0.5 teaspoon salt
15 - 140 grams sour cream, at room temperature
16 - 3 large eggs, at room temperature

→ Chocolate Ganache and Decoration

17 - 200 grams semi-sweet chocolate chips
18 - 200 grams heavy cream
19 - 2 tablespoons candy-coated chocolate pieces

# Directions:

01 - Preheat oven to 180°C. Line a 23-centimetre springform pan with parchment paper and wrap the base with aluminium foil to prevent leakage.
02 - Melt bittersweet chocolate and unsalted butter together in a heatproof bowl in the microwave, stirring every 30 seconds until fully melted. Allow to cool slightly.
03 - In a large mixing bowl, use a hand mixer to beat granulated sugar, eggs, and vanilla extract on medium-high speed until pale and frothy.
04 - Gradually pour the cooled chocolate-butter mixture into the egg mixture, continuing to beat until smooth and integrated.
05 - Fold in all-purpose flour, cocoa powder, and salt gently until just combined with no visible dry streaks.
06 - Transfer the batter into the prepared pan. Bake in the centre of the oven for 25-30 minutes or until a toothpick inserted into the centre comes out clean. Remove and cool completely.
07 - Reduce oven temperature to 165°C. Place a large oven-safe skillet or casserole dish filled with warm water on the bottom rack to serve as a water bath.
08 - Melt semi-sweet chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth. Set aside to cool slightly.
09 - Beat softened cream cheese with granulated sugar in a large bowl using a mixer until completely smooth, scraping down the sides as needed.
10 - Add melted chocolate chips, vanilla extract, cocoa powder, and salt to the cream cheese mixture. Beat on low until creamy, then beat in sour cream. Mix in eggs one at a time, scraping the bowl after each addition.
11 - Pour cheesecake filling over the cooled brownie crust and smooth the surface. Place on the oven rack directly above the water bath. Bake for 60–70 minutes until edges are set and the centre jiggles slightly when shaken.
12 - Turn off the oven, crack the door open, and leave the cheesecake inside for 1 hour. Transfer to a countertop and let cool for another hour before covering and chilling in the refrigerator overnight.
13 - Place chocolate chips in a bowl. Heat heavy cream until steaming (about 45 seconds in the microwave), then pour over the chocolate. Let sit for 1 minute.
14 - Whisk the chocolate and cream together until the mixture is smooth and glossy. Cover with plastic wrap and refrigerate for 1 hour to thicken slightly.
15 - Once the cheesecake and ganache are cooled, release the springform pan. Spread ganache evenly over the surface and decorate with candy-coated chocolate pieces. Slice to serve.

# Notes:

01 - Ensure each ingredient is at room temperature for a smoother, lump-free cheesecake batter.
02 - Using a water bath minimises cracks and promotes even baking for the cheesecake layer.
03 - Ganache can be chilled and adjusted for consistency prior to assembly, depending on desired thickness.

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