Cosmic Brownie Cheesecake Chocolate (Printable Version)
# What You'll Need:
→ Brownie Crust
01 -
150 grams bittersweet chocolate
02 -
76 grams unsalted butter
03 -
183 grams granulated sugar
04 -
2 large eggs, 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, room temperature
16 -
3 large eggs, room temperature
→ Chocolate Ganache
17 -
200 grams semi-sweet chocolate chips
18 -
200 grams heavy cream
19 -
2 tablespoons candy-coated chocolate pieces
# Preparation Steps:
01 -
Preheat the oven to 180°C and line a 23 cm springform pan with parchment paper. Wrap the base with aluminum foil to prevent leaks.
02 -
Melt bittersweet chocolate and butter in a heatproof bowl using the microwave in 30-second intervals, stirring until smooth. Allow to cool slightly.
03 -
In a separate bowl, beat granulated sugar, eggs, and vanilla extract with a hand mixer on medium-high speed until pale and frothy.
04 -
Gradually pour the cooled chocolate-butter mixture into the egg mixture while mixing. Continue blending until fully incorporated.
05 -
Gently fold in the flour, cocoa powder, and salt until evenly combined and no dry streaks remain.
06 -
Transfer batter to the prepared pan and bake for 25–30 minutes or until a toothpick inserted in the centre emerges clean. Allow to cool completely.
07 -
Lower oven temperature to 165°C. Fill a large, oven-safe skillet or dish with warm water and place it on the bottom rack for 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 -
In a large bowl, beat cream cheese and granulated sugar with a mixer until smooth. Scrape down the bowl as needed.
10 -
Add cooled melted chocolate, vanilla extract, cocoa powder, and salt. Beat on low until smooth and creamy. Mix in sour cream.
11 -
Beat in eggs one at a time, scraping the sides of the bowl after each addition to ensure a uniform mixture.
12 -
Pour the cheesecake filling over the cooled brownie base, smoothing the surface evenly. Place on the oven rack above the water bath. Bake for 60–70 minutes or until the edges are set and the center jiggles slightly.
13 -
Turn off the oven, crack the door, and allow the cheesecake to cool inside for 1 hour. Remove and let cool at room temperature for an additional hour. Cover and chill in the refrigerator overnight.
14 -
Place chocolate chips in a bowl. In a separate container, heat heavy cream in the microwave for 45 seconds, then pour over the chocolate chips. Let sit 1 minute, then whisk until smooth and glossy. Cover and chill for 1 hour.
15 -
Release the cooled cheesecake from the pan. Spread the ganache evenly over the top and sprinkle with candy-coated chocolate pieces. Slice to serve.
# Additional Tips:
01 -
For clean slices, use a hot knife wiped between cuts. Let the cheesecake set fully overnight for optimal texture.