Recipes

Brownie-Bottom Lemon Cheesecake

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Brownie-Bottom Lemon Cheesecake

Brownie-Bottom Lemon Cheesecake

amanda

Equipment

  • Stand Mixer - Essential for efficiently mixing ingredients like dough and cream cheese fillings.

  • Oven with Convection Mode - Necessary for baking the brownie and setting up a precise temperature control, which can be crucial for achieving perfect results in desserts.

  • Mixing Bowls (Set of 3) - Required for preparing different components such as the cheesecake filling and batter separately without cross-contamination.

  • Silicone Baking Mat - Useful for evenly baking brownies on a flat surface, ensuring they cook uniformly.

  • Springform Pan (9 or 10 inches) with Removable Bottom - Ideal for creating the lemon cheesecake bottom without the crust layer.

  • Offset Spatula - Handy for spreading and smoothing fillings, as well as ensuring a clean removal of brownies from pans.

  • Digital Kitchen Scale (2lb-10kg Capacity) - Accurate measurements can be crucial in baking, especially when scaling ingredients or adjusting recipes.

  • Rubber Spatula - Useful for mixing and scraping every bit of batter into the pan to ensure no waste and a uniform consistency.

  • Airtight Food Storage Containers (Various Sizes) - Important for storing leftovers or making ingredients like cheesecake filling in advance, ensuring freshness.

  • Nonstick Baking Sheet (15x10 inches) - Useful if you're planning to make individual brownie bars or miniature versions of this dessert for serving.

Ingredients

  • Nonstick vegetable oil spray

  • 6 tablespoons all purpose flour

  • 1 1/2 teaspoons unsweetened cocoa powder

  • 1/8 teaspoon salt

  • 3 ounces bittersweet chocolate (54% to 60% cacao), chopped

  • 1/4 cup (1/2 stick) unsalted butter

  • 3/4 cup sugar

  • 1/4 cup (packed) golden brown sugar

  • 1 large egg

  • 1/2 teaspoon vanilla extract

  • 5 8-ounce packages cream cheese, room temperature

  • 13/4 cups sugar

  • 2 tablespoons all purpose flour

  • 1 tablespoon finely grated lemon peel

  • 4 teaspoons fresh lemon juice

  • 5 large eggs

  • 2 large egg yolks

  • 1/2 cup sour cream

  • 1/4 cup heavy whipping cream

  • 1 cup sour cream

  • Bittersweet chocolate curls or shavings

  • 1 lemon, halved lengthwise, thinly sliced crosswise

  • 9-inch-diameter springform pan with 2 3/4-inch- to 3-inch-high sides

  • Offset spatula

Instructions

1

Instruction 1

Preheat oven to 350°F. Spray inside of 9-inch-diameter springform pan with 2 3/4-inch-to 3-inch-high sides with nonstick spray. Whisk flour, cocoa, and salt in small bowl; set aside. Combine chocolate and butter in medium metal bowl; place bowl over saucepan of simmering water and stir until melted and smooth. Remove bowl from over water. Add both sugars to chocolate mixture and whisk until blended. Let cool until mixture is barely lukewarm, about 10 minutes. Whisk egg and vanilla into chocolate mixture. Fold flour mixture into chocolate mixture. Spread brownie batter evenly over bottom of prepared pan.
2

Instruction 2

Bake brownie crust until top looks slightly cracked and tester inserted into center comes out with some moist crumbs attached, about 20 minutes. Transfer pan to rack; cool crust to room temperature, about 30 minutes. Maintain oven temperature.
3

Instruction 3

Place pan with cooled crust on rimmed baking sheet. Using electric mixer, beat cream cheese in large bowl until smooth. Add sugar, flour, lemon peel, and lemon juice; beat until smooth. Add eggs and yolks, 1 at a time, beating just until incorporated after each addition. Beat in 1/2 cup sour cream and whipping cream. Pour filling over brownie crust in pan; smooth top.
4

Instruction 4

Bake cake until puffed, light golden, and set around edges (center will still move slightly when pan is gently shaken), about 1 hour 20 minutes. Remove cake from oven. Maintain oven temperature.
5

Instruction 5

Spoon 1 cup sour cream in dollops over top of cake, then spread evenly over top with offset spatula. Return cake to oven and bake 5 minutes. Run small sharp knife around sides of cake to loosen. Place pan with cake directly in refrigerator and chill uncovered overnight (cake may sink in center). DO AHEAD: Can be made 2 days ahead. Keep chilled.
6

Instruction 6

Remove pan sides from cake. Run thin sharp knife between pan bottom and crust to loosen. Using 2 metal spatulas as aid, transfer cake to platter. Garnish top edge of cake with chocolate curls and lemon slices.
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