How to Make Brownie Crust Chocolate Cheesecake
Step 1: Prepare the Brownie Crust
- Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
- In a medium bowl, whisk together melted butter and sugar until smooth. Add eggs and vanilla, whisking until well combined.
- Sift in cocoa powder, flour, and salt. Stir until just combined.
- Pour the batter into the prepared pan, spreading it evenly. Bake for 15-20 minutes or until the center is set. Let cool completely.
Step 2: Make the Chocolate Cheesecake Layer
- Lower the oven temperature to 325°F (160°C).
- In a large mixing bowl, beat the softened cream cheese and sugar until smooth.
- Add the eggs one at a time, beating after each addition. Mix in the heavy cream.
- Slowly incorporate the melted chocolate, ensuring the batter is smooth and evenly mixed.
- Pour the cheesecake filling over the cooled brownie crust.
- Bake for 50-60 minutes or until the center is slightly jiggly but the edges are set. Cool to room temperature, then refrigerate for at least 4 hours (or overnight).
Step 3: Prepare the Ganache
- Heat heavy cream in a small saucepan over medium heat until it just starts to simmer.
- Remove from heat and pour over the chopped chocolate in a heatproof bowl. Let sit for 1-2 minutes, then stir until smooth.
- Pour the ganache over the chilled cheesecake, spreading it evenly. Refrigerate for 30 minutes to set.
Step 4: Garnish and Serve
- Pipe whipped cream onto the cheesecake in decorative swirls.
- Lightly dust with cocoa powder. Slice and enjoy!
Equipment Needed
- 9-inch springform pan
- Mixing bowls (various sizes)
- Electric mixer (hand or stand)
- Whisk and spatula
- Heatproof bowl for ganache
- Saucepan
- Piping bag for whipped cream (optional)
