Decadent Brownie Cheesecake (Printable Version)

A luscious fusion of fudgy brownie and smooth cheesecake, layered and topped with chocolate and berries.

# Ingredients:

→ Brownie Base

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

→ Cheesecake Layer

05 - 450 grams cream cheese, softened
06 - 135 grams granulated sugar
07 - 8 grams all-purpose flour
08 - 5 millilitres vanilla extract
09 - 60 millilitres sour cream, at room temperature
10 - 1 large egg, at room temperature

→ Whipped Topping

11 - 240 millilitres heavy whipping cream, divided
12 - 24 grams powdered sugar

→ Optional Toppings

13 - 120 millilitres hot fudge sauce or chocolate ganache
14 - Fresh berries or chocolate shavings

# Steps:

01 - Preheat the oven to 175°C. Grease a 23-centimetre springform pan and line the base with parchment paper.
02 - In a mixing bowl, combine brownie mix, vegetable oil, water, and 2 eggs. Stir until the batter is smooth and homogenous.
03 - Pour the brownie batter into the prepared pan and bake for 15 minutes, or until the surface is just set.
04 - In a separate bowl, beat the softened cream cheese until creamy. Gradually blend in granulated sugar and flour until smooth.
05 - Add vanilla extract and sour cream, mixing until fully incorporated. Stir in 1 egg gently by hand to prevent incorporating excess air.
06 - Spread the cheesecake mixture evenly over the baked brownie base while it is still warm.
07 - Lower the oven temperature to 160°C. Bake for 45 minutes until the cheesecake is set but has a slight wobble at the centre.
08 - Turn off the oven, leaving the cheesecake inside with the door closed for 20 minutes. Then, crack the oven door open and let cool for an additional 30 minutes.
09 - Remove the cheesecake to room temperature, then refrigerate for 2 to 3 hours until fully chilled.
10 - With an electric mixer, beat 240 millilitres heavy whipping cream with powdered sugar until stiff peaks form.
11 - Top the chilled cheesecake with whipped cream, drizzle with hot fudge sauce, and add fresh berries or chocolate shavings as desired. Slice and serve.

# Notes:

01 - Gradual cooling prevents cracks and yields a silky cheesecake texture.
02 - Do not overmix the cheesecake batter after adding the egg to avoid an airy texture.
03 - Ensure all dairy ingredients are at room temperature for smooth blending.
04 - Store leftovers covered in the refrigerator for up to 5 days, or freeze tightly wrapped for up to 2 months.
05 - For best flavour, allow the cheesecake to come to room temperature for 15 minutes before serving.

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