Brownie Bottom Cake (Printable Version)
This sweet creation has a chewy brownie base topped with creamy cheesecake and fluffy whipped cream for any party or gathering.
# Ingredients:
→ Cheesecake Layer
01 -
2 large eggs, room temperature
02 -
¼ cup heavy cream
03 -
1 tablespoon white flour
04 -
16 ounces cream cheese, softened (two 8-ounce packages)
05 -
1 teaspoon vanilla essence
06 -
⅔ cup sugar
07 -
¼ cup sour cream, at room temperature
→ Topping
08 -
3 tablespoons powdered sugar
09 -
½ cup ganache or hot fudge
10 -
1 cup heavy cream
→ Brownie Layer
11 -
2 large eggs, room temperature
12 -
½ cup oil
13 -
3 tablespoons water
14 -
1 box of brownie mix
# Steps:
01 -
Warm up your oven to 350°F. Prep a 9-inch springform pan by greasing it and placing parchment on the bottom. Combine brownie layer ingredients and bake for 15 minutes, or until it’s set.
02 -
Whisk cream cheese until it’s light and airy. Add vanilla, sour cream, heavy cream, sugar, and flour. When smooth, mix in eggs gently, one after the other.
03 -
Pour the cheesecake batter over the brownie base. Turn the oven down to 325°F and bake for 45 minutes. Switch off the oven, keep the door completely shut for 20 minutes, then leave the door slightly ajar for another 30 minutes.
04 -
Wait until the cake cools to room temperature, then move it to the fridge for 2-3 hours to firm up.
05 -
Whip up the cream with powdered sugar until it forms stiff peaks. Add it on top of the cheesecake, then drizzle with ganache or hot fudge before serving.
# Notes:
01 -
Mix the eggs carefully to avoid air bubbles.
02 -
Letting the cheesecake cool slowly keeps it smooth.
03 -
There’s no need for a water bath in this recipe.
04 -
Use a 1M piping tip if you want fancy cream swirls.
05 -
Store it in the fridge, and it’ll stay good for up to five days.