BROWNIE-BOTTOM LEMON CHEESECAKE
Provided by Matt Lewis
Categories Cake Mixer Chocolate Egg Dessert Bake Kid-Friendly Oscars Cream Cheese Lemon Chill Party Potluck Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 10 to 12 servings
Number Of Ingredients 28
Steps:
- For crust:
- 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.
- 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.
- For filling:
- 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.
- 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.
- For topping:
- 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.
- 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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jahanzaib durani
[email protected]This was my first time making a cheesecake and it turned out great! The instructions were easy to follow and the cheesecake was delicious. I will definitely be making this again.
Sm shamim Islam
[email protected]I loved this cheesecake! The brownie bottom was a nice twist on the classic cheesecake and the lemon flavor was refreshing and light. I will definitely be making this again.
ONUAPA TV
[email protected]This cheesecake was delicious! The brownie bottom was perfectly cooked and the cheesecake filling was creamy and smooth. The lemon flavor was just right, not too tart and not too sweet. I will definitely be making this again.
Dario Luna
[email protected]This cheesecake was a bit too dense for my taste, but the flavor was good. I think I would have preferred a lighter and fluffier cheesecake. Overall, it was a good recipe, but I would make a few changes next time.
Afifa Khanom
[email protected]I followed the recipe exactly and my cheesecake turned out perfectly! The brownie bottom was delicious and the cheesecake filling was creamy and smooth. I loved the lemon flavor, it was the perfect balance of tart and sweet. This is my new favorite c
Pamela O Reilly
[email protected]This cheesecake was amazing! The brownie bottom was perfectly cooked and the cheesecake filling was creamy and smooth. The lemon flavor was just right, not too tart and not too sweet. I will definitely be making this again for my next party.
Md Rigikul
[email protected]This cheesecake was a bit too tangy for my taste, but my friends loved it. The brownie bottom was a nice touch, but I think I would have preferred a graham cracker crust. Overall, it was a good recipe and I would recommend it to others.
Ken Wiebe
[email protected]I was a bit skeptical about the brownie bottom at first, but I'm so glad I tried it! It added a delicious and unique flavor to the cheesecake. The cheesecake itself was also very creamy and smooth. Overall, this was a great recipe and I would definit
Mujeeb Ullah
[email protected]This was my first time making a cheesecake and it turned out great! The instructions were easy to follow and the cheesecake was delicious. The brownie bottom was a nice surprise and added a lot of flavor. I will definitely be making this again.
Sajid jutt Sajid jutt
[email protected]I've made this cheesecake several times now and it's always a hit. The brownie bottom is a nice twist on the classic cheesecake and the lemon flavor is refreshing and light. I highly recommend this recipe!
Kitone Musa
[email protected]This brownie bottom lemon cheesecake was an absolute delight! The cheesecake filling was smooth and creamy, with just the right amount of tanginess from the lemon. The brownie bottom added a delicious and decadent layer that perfectly complemented th