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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Henry Ojo
[email protected]I'm not a baker, but this cheesecake recipe was easy to follow and the results were amazing. My family loved it!
Ahumuza Jonan
[email protected]This cheesecake is a bit time-consuming to make, but it's definitely worth the effort.
Nicholus Nuwaha
[email protected]I love the combination of the brownie bottom and the lemon cheesecake. It's the perfect dessert for any occasion.
Jasmine emerald
[email protected]This cheesecake is so easy to make and it always turns out perfectly.
Robert Stewart
[email protected]I've tried many cheesecake recipes, but this one is definitely my favorite. The brownie bottom is the perfect complement to the creamy cheesecake filling.
Shahzad Aasi
[email protected]This cheesecake was a bit too sweet for my taste, but my friends loved it.
Muhammad nazif
[email protected]I'm not a huge fan of cheesecake, but this one was really good. The lemon flavor was refreshing and the brownie bottom added a nice touch of chocolate.
Valencia Runnels
[email protected]This cheesecake is so rich and decadent, it's perfect for a special occasion.
basharmal Katakhel
[email protected]I've made this cheesecake several times and it's always a crowd-pleaser. The combination of the brownie bottom and the lemon cheesecake is irresistible.
Mark Aethn
[email protected]The brownie bottom was a bit too thick for my taste, but the cheesecake filling was delicious.
Zaeemimran Zaeem
[email protected]The instructions were easy to follow and the cheesecake turned out perfectly. I would definitely recommend this recipe to others.
Azola Mhlauli
[email protected]I made this cheesecake for a work potluck and it was a huge success! Everyone raved about the flavor and texture. I will definitely be making this again for future gatherings.
Macaela Furlong
[email protected]The cheesecake was delicious, but the brownie bottom was a bit too dry for my taste.
nelima waswa
[email protected]This brownie bottom lemon cheesecake was a hit at my dinner party! Everyone loved the combination of the rich, chocolatey brownie bottom with the creamy, tangy cheesecake filling. I will definitely be making this again.