Fudgy Bottom Cheese Cake (Print Version)
# Ingredients:
→ Brownie Foundation
01 -
1 regular package brownie mix
02 -
½ cup cooking oil
03 -
3 tablespoons tap water
04 -
2 big eggs at room temp
→ Cheesecake Mixture
05 -
16 oz softened cream cheese (two 8 oz packs)
06 -
⅔ cup white sugar
07 -
1 tablespoon plain flour
08 -
1 teaspoon vanilla flavoring
09 -
¼ cup room temp sour cream
10 -
¼ cup liquid whipping cream
11 -
2 big eggs
→ Finishing Touch
12 -
1 cup liquid whipping cream
13 -
3 tablespoons icing sugar
14 -
½ cup warm chocolate sauce or melted ganache for drizzling
# Instructions:
01 -
Heat your oven to 350°F. Butter a 9" springform pan and put parchment on the bottom.
02 -
Stir together the brownie mix, 2 eggs, water, and oil as the box says. Spread into pan and cook for 15 minutes till it's firm.
03 -
Whip cream cheese till it's light. Throw in sugar and mix well. Add in flour, vanilla, sour cream, and ¼ cup cream. Gently stir in eggs one by one by hand.
04 -
Pour over the brownie part. Lower oven to 325°F and bake 45 minutes. Switch off oven, leave door shut 20 minutes, then open it a bit for 30 more minutes.
05 -
Let it cool down then stick it in the fridge for 2-3 hours.
06 -
Beat the leftover cream with icing sugar until it forms stiff peaks. Spread on cheesecake and pour chocolate sauce over top.
# Notes:
01 -
Hand mix those eggs to stop cracks forming
02 -
Cooling it slowly stops the top from splitting
03 -
You don't need to mess with a water bath
04 -
Stays good in the fridge for 5 days max