Brownie Bottom Cheesecake Recipe
Brownie Bottom Cheesecake Recipe is a luscious dessert combining a rich, fudgy brownie base with a creamy cheesecake layer on top. This indulgent treat is perfect for special occasions, dinner parties, or satisfying your sweet cravings. Easy to make and irresistible in taste, this layered cheesecake is a must-try for dessert lovers.
Brownie Bottom Cheesecake Recipe is a decadent dessert that combines two irresistible layers in one treat. A rich, fudgy brownie serves as the base, perfectly complemented by a smooth and creamy cheesecake layer on top. This indulgent combination of textures and flavors creates a dessert that is both luxurious and satisfying. Whether you’re celebrating a special occasion or simply treating yourself, this recipe is a show-stopper that will impress everyone at the table.
Ingredients
- 1 egg
- 40 g (4 tbsp) sugar (allulose can be used as an alternative)
- 3 g (1 tsp) vanilla oil
- 2 pinches of salt
- 50 g dark chocolate
- 50 g unsalted butter
- 30 g all-purpose flour
- 12 g cocoa powder
- 400 g room-temperature cream cheese
- 90 g (9 tbsp) sugar (allulose can be used as an alternative)
- 2 pinches of salt
- 3 g (1 tsp) vanilla oil
- 2 eggs
- 12 g cornstarch
- 220 g heavy cream
Nutritional Information
- Calories: 320
- Protein: 5g
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Sugar: 20g
- Fiber: 1g
- Cholesterol: 100mg
- Sodium: 150mg
Directions
-
In a bowl, whisk together 1 egg, 40 g sugar (or allulose), 3 g vanilla oil, and 2 pinches of salt until fully combined. In a separate heatproof bowl, place the 50 g dark chocolate and 50 g unsalted butter. Melt over a double boiler or in a microwave in 20-second intervals, stirring in between, until smooth. Set aside to cool slightly.
-
To the melted chocolate and butter mixture, sift in the 12 g cocoa powder and 30 g all-purpose flour. Mix until fully incorporated. Add the egg mixture to the bowl and stir to combine. Once the batter is smooth, pour it into a prepared baking mold, using a wooden spoon to level it out. Refrigerate the batter for about 10 minutes to allow it to firm up.
-
In another bowl, beat together 400 g cream cheese, 90 g sugar (or allulose), and 2 pinches of salt until the cream cheese is smooth and softened. Add 2 eggs, 3 g vanilla oil, 12 g cornstarch, and 220 g heavy cream. Mix until the batter is smooth and creamy.
-
Once the brownie layer has set in the refrigerator, pour the cheesecake batter on top of it. Gently tap the mold to release any air bubbles, being careful not to disturb the brownie layer underneath. Bake in a preheated oven at 230°C (446°F) for 15 minutes, then reduce the temperature to 200°C (392°F) and continue baking for an additional 10 minutes.
-
Turn off the oven and let the cheesecake cool inside the oven for 15–30 minutes. Afterward, remove it from the oven and allow it to cool completely at room temperature. Once cooled, refrigerate the cake for at least 1 day to set fully. If the cake is difficult to remove from the mold, wrap it in a warm towel to help loosen it. Once removed from the mold, use a knife heated over a flame to slice through the layers smoothly.
