Brownie Bottom Cheesecake

Brownie Bottom Cheesecake

Ingredients

Brownie Base

 • All-purpose flour – ½ cup

 • Cocoa powder – ¼ cup

 • Granulated sugar – ¾ cup

 • Unsalted butter (melted) – ½ cup

 • Eggs – 2 medium

 • Vanilla extract – 1 teaspoon

 • Salt – ¼ teaspoon

Cheesecake Layer

 • Cream cheese (softened) – 400 g

 • Granulated sugar – ½ cup

 • Eggs – 2 medium

 • Sour cream or whipping cream – ½ cup

 • Vanilla extract – 1 teaspoon

 • Cornflour – 1 tablespoon

Instructions

Preheat the oven to 170°C and line the bottom of a springform or round cake pan with parchment paper.

In a bowl, mix melted butter and sugar, then whisk in eggs and vanilla extract. Add flour, cocoa powder and salt, mixing until just combined. Spread the brownie batter evenly into the prepared pan.

Bake the brownie base slightly until just set but not fully baked, then remove from the oven and allow to cool briefly.

In another bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing gently. Stir in sour cream, vanilla extract and cornflour until smooth.

Pour the cheesecake mixture gently over the brownie base and smooth the top.

Bake until the cheesecake is set around the edges but slightly wobbly in the centre. Turn off the oven, crack the door slightly and allow the cheesecake to cool gradually inside.

Chill in the refrigerator for at least 4 hours or overnight before slicing for clean layers.