Cheesecake Brownie Layer (Print)
A rich dessert with a fudgy brownie base, smooth cheesecake center, and fluffy whipped cream topping, finished with a hint of chocolate drizzle.
# Ingredients:
01 -
1 box of brownie mix, standard size.
02 -
1/2 cup of vegetable oil.
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3 tablespoons of water.
04 -
4 large eggs, separate and bring to room temperature.
05 -
2 packages (8 oz each) of cream cheese, softened.
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2/3 cup of white sugar.
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1 tablespoon of plain flour.
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1 teaspoon of vanilla extract.
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1/4 cup of sour cream, must be at room temperature.
10 -
1 1/4 cups of heavy cream, split into portions.
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3 tablespoons of powdered sugar.
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1/2 cup of heated fudge sauce or chocolate ganache for serving.
# Steps:
01 -
Preheat your oven to 350°F. Line the bottom of a 9-inch springform pan with parchment and grease it well.
02 -
Combine brownie mix with 2 eggs, oil, and water as directed on the box. Spread into the pan and bake for about 15 minutes or until firm.
03 -
Whip cream cheese until smooth and airy. Add sugar, then blend in vanilla, sour cream, flour, and 1/4 cup of cream. One egg at a time, mix in gently by hand.
04 -
Pour filling onto the brownie layer. Drop oven temperature to 325°F. Bake for 45 minutes. Shut off the oven, wait without opening for 20 minutes, then crack the door and let it sit for 30 minutes.
05 -
Let cool, then chill for a few hours (2-3). Before serving, whip the cream left with the powdered sugar and spoon it on with fudge or ganache.
# Notes:
01 -
Gently mix eggs by hand to avoid cracks forming in the cheesecake.
02 -
Allowing it to cool gradually helps prevent cracks and keeps the texture even.
03 -
Store leftovers in the fridge for no more than 5 days.