Brownie-Bottom Lemon Cheesecake Recipe

Name: Brownie-Bottom Lemon Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nonstick vegetable oil spray; 6 tablespoons all purpose flour; 1 1/2 teaspoons unsweetened cocoa powder; 1/8 teaspoon salt; 3 ounces bittersweet chocolate (54% to 60% cacao), chopped; 1/4 cup (1/2 stick) unsalted butter; 3/4 cup sugar; 1/4 cup (packed) golden brown sugar; 1 large egg; 1/2 teaspoon vanilla extract; 5 8-ounce packages cream cheese, room temperature; 13/4 cups sugar; 2 tablespoons all purpose flour; 1 tablespoon finely grated lemon peel; 4 teaspoons fresh lemon juice; 5 large eggs; 2 large egg yolks; 1/2 cup sour cream; 1/4 cup heavy whipping cream; 1 cup sour cream; Bittersweet chocolate curls or shavings; 1 lemon, halved lengthwise, thinly sliced crosswise; 9-inch-diameter springform pan with 2 3/4-inch- to 3-inch-high sides; Offset spatula

Servings: persons

Nonstick vegetable oil spray
6 tablespoons all purpose flour
1 1/2 teaspoons unsweetened cocoa powder
1/8 teaspoon salt
3 ounces bittersweet chocolate (54% to 60% cacao), chopped
1/4 cup (1/2 stick) unsalted butter
3/4 cup sugar
1/4 cup (packed) golden brown sugar
1 large egg
1/2 teaspoon vanilla extract
5 8-ounce packages cream cheese, room temperature
13/4 cups sugar
2 tablespoons all purpose flour
1 tablespoon finely grated lemon peel
4 teaspoons fresh lemon juice
5 large eggs
2 large egg yolks
1/2 cup sour cream
1/4 cup heavy whipping cream
1 cup sour cream
Bittersweet chocolate curls or shavings
1 lemon, halved lengthwise, thinly sliced crosswise
9-inch-diameter springform pan with 2 3/4-inch- to 3-inch-high sides
Offset spatula

1
Preheat oven to 350F.
2
Spray inside of 9-inch-diameter springform pan with 2 3/4-inch-to 3-inch-high sides with nonstick spray.
3
Whisk flour, cocoa, and salt in small bowl; set aside.
4
Combine chocolate and butter in medium metal bowl; place bowl over saucepan of simmering water and stir until melted and smooth.
5
Remove bowl from over water.
6
Add both sugars to chocolate mixture and whisk until blended.
7
Let cool until mixture is barely lukewarm, about 10 minutes.
8
Whisk egg and vanilla into chocolate mixture.
9
Fold flour mixture into chocolate mixture.
10
Spread brownie batter evenly over bottom of prepared pan.
11
Bake brownie crust until top looks slightly cracked and tester inserted into center comes out with some moist crumbs attached, about 20 minutes.
12
Transfer pan to rack; cool crust to room temperature, about 30 minutes.
13
Maintain oven temperature.
14
Place pan with cooled crust on rimmed baking sheet.
15
Using electric mixer, beat cream cheese in large bowl until smooth.
16
Add sugar, flour, lemon peel, and lemon juice; beat until smooth.
17
Add eggs and yolks, 1 at a time, beating just until incorporated after each addition.
18
Beat in 1/2 cup sour cream and whipping cream.
19
Pour filling over brownie crust in pan; smooth top.
20
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.
21
Remove cake from oven.
22
Maintain oven temperature.
23
Spoon 1 cup sour cream in dollops over top of cake, then spread evenly over top with offset spatula.
24
Return cake to oven and bake 5 minutes.
25
Run small sharp knife around sides of cake to loosen.
26
Place pan with cake directly in refrigerator and chill uncovered overnight (cake may sink in center).
27
DO AHEAD: Can be made 2 days ahead.
28
Keep chilled.
29
Remove pan sides from cake.
30
Run thin sharp knife between pan bottom and crust to loosen.
31
Using 2 metal spatulas as aid, transfer cake to platter.
32
Garnish top edge of cake with chocolate curls and lemon slices.

2108

kcal

Calories

104

Fat

266

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: Nonstick vegetable oil spray, 6 tablespoons all purpose flour, 1 1/2 teaspoons unsweetened cocoa powder, 1/8 teaspoon salt, and more.

Yes, Brownie-Bottom Lemon Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Brownie-Bottom Lemon Cheesecake

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