The other day someone sent me a dm on Instagram asking me to make a brownie cheesecake. When they said this I just assumed they meant adding pieces of brownie into cheesecake batter because I see this all the time.
Turns out they were asking for a cheesecake that had a layer of brownie on the bottom and then cheesecake on top. I didn’t know this was a thing people made but I NEEDED to try it right away so here we are!
Can I skip the lemon juice?
For this I made a no-bake cheesecake, mainly because it was hot and I didn’t want to have my oven turned on for over an hour.
A lot of no-bake cheesecake recipes have lemon juice in them. The lemon juice helps give them that thick texture that a typical baked cheesecake has. It also gives it a little bit of flavour. It won’t make the cheesecake taste lemony at all, it is mainly just to help the thickness. So I recommend not leaving it out.
But if you really wanted to you could leave it out and it will still turn out find but the addition of it really does help.
Leaving this to set
I make a lot of cheesecake. I might have a problem.
But from my experience I’ve learnt that with both baked and un-baked ones, they taste better the longer you leave them to set.
I will always say to leave a cheesecake to set overnight. 4 hours minimum for this, but overnight will give you the best texture and flavour!
- For the brownie:
90g unsalted butter
55g dark chocolate
80g granulated sugar
80g brown sugar
40g plain flour
20g cocoa powder
- For the cheesecake:
500g cream cheese
100g granulated sugar
2 teaspoons vanilla extract
2 teaspoons lemon juice
200ml double cream
- Making the brownie:
- Start by greasing and lining both the bottom and sides of an 8 inch springform/loose bottom tin with baking paper. Also pre-heat your oven to 180c/350f.
- In a bowl or measuring jug, add the butter and chocolate. Heat this in the microwave until the mixture is fully melted and smooth. Leave this aside.
- Now in a separate large bowl, whip the eggs and both sugars together until the mixture lightens in colour and almost doubles in volume.
- Pour in the butter/chocolate mixture into this, mix this in, then mix in the flour and cocoa powder.
- Pour this into your tin and bake for around 25-30 minutes. You know it's done when you stick a toothpick into it and the toothpick comes out with a few moist crumbs on it.
- Leave this aside too cool.
- Making the cheesecake:
- Add the cream cheese, sugar, vanilla and lemon juice into a bowl and mix these together until the mixture is smooth.
- Now pour in the cream and whip until you get a thick mixture. If you're using a stand mixer, I recommend starting with a paddle attachment and then switching to a whisk attachment once you add in the cream.
- Add this mixture into the tin, smooth it out then leave this to set in the fridge for at least 4 hours, overnight is much better.
- The next day take it out of the tin and then that's it, enjoy!