Brownie Bottom Lemon Cheesecake
Indulge in the ultimate fusion of decadent flavors with this Brownie Bottom Lemon Cheesecake—a dessert that brings together fudgy chocolate brownies and creamy, citrusy cheesecake for an irresistible treat. This recipe starts with a rich, chocolatey brownie layer, perfectly baked to form the base, followed by a luscious lemon cheesecake topping made with fresh lemon juice and zest for a bright, tangy contrast. With a smooth, velvety texture and just the right balance of sweetness and zest, this two-in-one dessert is perfect for special occasions or as a show-stopping finale to any meal. Easy to follow and designed for a 9-inch springform pan, this dessert is a crowd-pleaser that can be made ahead, with leftovers stored beautifully for up to 5 days. Create a dessert masterpiece that combines the best of brownies and cheesecake in every bite!
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 120 grams semi-sweet chocolate, chopped
- 200 grams granulated sugar
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 95 grams all-purpose flour
- 0.25 teaspoons salt
- 450 grams cream cheese, softened
- 120 grams powdered sugar
- 120 grams sour cream
- 3 tablespoons fresh lemon juice
- 2 teaspoons lemon zest
- 2 pieces large eggs
Instructions
Preheat the oven to 175°C (350°F). Grease and line the bottom of a 9-inch springform pan with parchment paper.
In a medium microwave-safe bowl, melt the butter and chopped semi-sweet chocolate together in 30-second intervals, stirring until smooth.
Whisk in the granulated sugar until the mixture is well combined and glossy.
Add the eggs and vanilla extract, whisking to combine.
Sift in the flour and salt, folding gently with a spatula until just combined. Do not overmix.
Pour the brownie batter into the prepared pan, spreading it into an even layer. Bake for 15 minutes, then remove from the oven and let it cool slightly while preparing the cheesecake layer.
In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth and creamy.
Add the powdered sugar and beat until well combined.
Mix in the sour cream, lemon juice, and lemon zest until fully incorporated.
Beat in the eggs, one at a time, on low speed until just combined. Do not overmix to avoid incorporating too much air.
Spoon the cheesecake batter over the partially baked brownie layer, smoothing the top with a spatula.
Bake the cheesecake in the preheated oven for 45 minutes, or until the center is just set and slightly jiggly.
Turn off the oven and crack the door open slightly. Allow the cheesecake to cool in the oven for 1 hour to prevent cracking.
Transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight.
Run a knife around the edges to release the cheesecake from the pan before removing the springform ring.
Slice and serve. Store leftovers in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
5150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 337.8 g | 433% | |
| Saturated Fat | 196.3 g | 982% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1566 mg | 522% | |
| Sodium | 2463 mg | 107% | |
| Total Carbohydrate | 508.3 g | 185% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 400.8 g | ||
| Protein | 73.6 g | 147% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 841 mg | 65% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1369 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
