Description
A delightful combination of velvety cheesecake and fudgy brownie, topped with glossy ganache and colorful candy.
Ingredients
Scale
- 150 grams bittersweet chocolate
- 76 grams unsalted butter
- 183 grams granulated sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 62 grams all-purpose flour
- 27 grams cocoa powder
- 1/2 tsp salt
- 226 grams cream cheese, softened
- 140 grams granulated sugar
- 1 tbsp cocoa powder
- 1/2 tsp salt
- 140 grams sour cream, room temperature
- 3 large eggs, room temperature
- 200 grams chocolate chips, semi-sweet
- 200 grams heavy cream
- 2 tbsp candy-coated chocolate pieces
Instructions
- Preheat your oven to 350°F (175°C) and grease your springform pan liberally.
- Melt the bittersweet chocolate and butter together in a double boiler or microwave until smooth.
- Combine granulated sugar, eggs, and vanilla extract in a mixing bowl and blend until frothy and light in color.
- Mix in the melted chocolate and butter until fully combined, then sift together flour, cocoa powder, and salt, gradually folding into the mixture.
- Fold in chocolate chips and pour batter into the prepared springform pan. Bake for 20-25 minutes, then cool completely.
- Beat softened cream cheese until smooth, then gradually mix in sugar, cocoa powder, salt, and vanilla extract.
- Add sour cream and blend well, then incorporate eggs one at a time, mixing well after each addition.
- Pour the cheesecake filling over the cooled brownie crust and smooth the top. Bake for 50-60 minutes until set.
- Cool in the oven for 1 hour with the door ajar to prevent cracking.
- Heat heavy cream until simmering, pour it over chocolate chips, and stir until smooth to create the ganache.
- Pour the ganache over the cooled cheesecake and sprinkle with candy-coated chocolate pieces.
Notes
Make-ahead tips: Prepare both brownie and cheesecake layers a day in advance. Ensure room temperature ingredients to prevent lumps.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 300mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 120mg