Brownie Cheesecake (Printable Recipe)

This dreamy mashup has a thick, fudgy bottom and a creamy cheesecake layer, with layers of chocolate and a handful of berries tossed up top.

# Ingredients You'll Need:

→ Brownie Base

01 - 2 large eggs, room temperature
02 - 45 millilitres water
03 - 120 millilitres vegetable oil
04 - 1 box brownie mix

→ Cheesecake Layer

05 - 8 grams all-purpose flour
06 - 450 grams cream cheese, let it get soft
07 - 60 millilitres sour cream, room temp
08 - 135 grams regular sugar
09 - 1 large egg, set out to warm up
10 - 5 millilitres vanilla extract

→ Whipped Topping

11 - 24 grams icing sugar
12 - 240 millilitres heavy cream, split if you want

→ Optional Toppings

13 - Chocolate ganache or 120 millilitres hot fudge sauce
14 - Fresh berries or curl up some chocolate

# Steps to Follow:

01 - Lay down parchment on the bottom of your 23-centimetre springform pan and grease it up. Flip on the oven to 175°C and let it get hot.
02 - Dump brownie mix, eggs, water, and oil into your bowl. Stir around until it's all smooth and no dry spots are left.
03 - Spread that batter in the pan and pop it in for about 15 minutes. Pull it when the top looks set.
04 - Get your cream cheese fluffy with a mixer. Shake in flour and sugar little by little so it's nice and smooth.
05 - Toss in vanilla and sour cream, mix till you don't see streaks. Slowly fold in the egg by hand so you don't add too much air.
06 - Pour and spread cheesecake filling gently over the hot brownie layer while it's still warm. Smooth it out to the edges.
07 - Drop oven to 160°C. Bake for about 45 minutes. The middle should jiggle just a little if you shake the pan.
08 - Shut off the oven and keep the pan inside with the door closed for 20 minutes. Crack the door for another 30 letting it cool off gently.
09 - Take the pan out to finish cooling on the counter. After it's not hot, put it in the fridge for 2 to 3 hours to set up.
10 - Beat heavy cream with powdered sugar using a mixer until it stands up in peaks on the beater.
11 - Once it's chilled, pile on whipped cream, drizzle with fudge or ganache, and toss on berries or shaved chocolate if you'd like. Cut and enjoy.

# Extra Tips:

01 - Let it cool off slowly in the oven so you won't get cracks and it stays smooth.
02 - Don't stir too much after the egg or it'll get fluffy instead of creamy.
03 - Dairy at room temp keeps mixing easy and creamy.
04 - Cover and chill any extra slices in the fridge up to 5 days, or freeze wrapped tight for two months.
05 - Get the most out of the flavors by letting the cake sit at room temp for 15 minutes before you cut it.

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