Brownie Bottom Chocolate Chip Cheesecake

This might be one of my favorite recipes of all time. This Brownie Chocolate Chip Cheesecake combines fudgy dark chocolate brownie with ultra creamy vanilla cheesecake studded with chocolate chips to make the ultimate decadent dessert. It is topped with dark chocolate ganache and chocolate whipped cream. This is a perfectly modest size since it is so rich, however that might not stop you from having a second slice! If you love chocolate and cheesecake, try my classic Chocolate Basque Cheesecake, and if you're searching for a more traditional recipe, try my New York Style Cheesecake or my popular Perfect Vanilla Cheesecake.

WHY THIS RECIPE WORKS

• Perfect size - this recipe makes a modest 8-inch cheesecake. If you want to make a larger 9 or 10-inch cake, you can double the recipe and increase the baking time slightly.
• No water bath - the water bath is optional for this recipe. I've had success making it without that step and it is still incredibly smooth. The only difference is you might get a tiny crack in the middle after it cools, but it gets covered with chocolate ganache anyway so you won't even notice it. If you want to save yourself a step, you can skip it!
• Smooth and creamy cheesecake - the filling is so incredibly smooth and silky with wonderful vanilla flavor.
• Chocolate chip cheesecake - I use mini dark chocolate chips since they distribute more evenly into the batter so you get a taste of chocolate in every single bite.
• Fudgy brownie bottom - first you par-bake the brownie and then finish baking with the cheesecake filling. The result is a perfectly baked and set brownie that's moist and fudgy without being too gooey or dry.

INGREDIENTS

• Cream cheese - you will need just over 2 blocks of brick cream cheese for this recipe. In Canada, cream cheese is sold in blocks of 250g, however in the USA they are sold as 8oz blocks which is 227g, so to add up to 500g you will need a bit more than 2 of them. Do not use the whipped or spreadable kind as it can have a higher water content and thus a lower fat content. This is nearly half as much as American-style New York Cheesecake.
• Granulated sugar - simple fine white granulated sugar keeps the flavor clean so the chocolate flavor shines.
• Vanilla - vanilla is essential for this recipe! I prefer this Madagascar Bourbon Vanilla extract.
• Eggs - two whole eggs will set the filling into a silky smooth custard. After all, cheesecake is essentially a baked cheese custard.
• Sour cream - I love using sour cream to make cheesecake since it adds dairy richness and moisture without making it too dense since it is lower fat than cream cheese.
• Dark chocolate - there's chocolate in many components of this recipe. You'll need bittersweet chocolate for the brownie base, and dark chocolate for the ganache which also forms the basis of the whipped cream. Anything between 50 and 70% cocoa solids will work, but I highly recommend dark chocolate with 60% cocoa solids. You can blend semisweet chocolate with my favorite bittersweet chocolate callets which are very convenient.
• Mini dark chocolate chips - I love to use mini chocolate chips for this recipe because they distribute more evenly throughout the batter.
• Cream - you'll need cream to make the chocolate ganache and the chocolate whipped cream topping.
• Cocoa powder - I love to use this Dutch Process cocoa powder for most of my recipes. It's a really balanced flavor and it isn't overly processed.

STEP BY STEP INSTRUCTIONS

I prefer to use an electric hand mixer, but you can also use a stand mixer with the whip attachment. First step is to make sure you have softened cream cheese and place it in the bowl.

• STEP 1). Make the brownie batter. Combine dark chocolate and butter in a heatproof bowl and heat in the microwave in 30 second bursts until completely melted and smooth. You can also heat it gently on the stove in a small saucepan over low heat. Add the egg, sugar and salt and whisk until the batter is glossy and smooth. Sprinkle over the flour and fold it in gently. Spread the brownie batter evenly into the base of the lined pan and bake for 12 minutes until par-baked. It will have a thin shiny top and will still be very fudgy and soft. Remove from oven and set aside.
• STEP 2). Make the cheesecake batter. Mix the cheese and sugar. Beat the cream cheese until smooth. Then add the sugar and beat for about 2 minutes until very smooth and creamy. Make sure you scrape down the sides of the bowl often to ensure you get a homogeneous mixture.
• STEP 3). Mix in eggs. Beat in the eggs one at a time until thoroughly combined. Scrape down the bowl between each addition.
• STEP 4). Mix in sour cream and vanilla. Mix in the sour cream and vanilla extract until evenly combined.
• STEP 5). Fold in chocolate chips. Add the mini chocolate chips and fold them through the batter.
• STEP 6). Bake. Pour the cheesecake batter over the par-baked brownie in the pan and spread it out evenly. Tap the pan on the counter to allow any large air bubbles to float up and pop. If you're using a water bath, place cheesecake on a rimmed baking tray large enough to contain it and place it in the oven. Pour boiling water into the baking sheet to come about ½-inch up the sides of the springform pan and bake for 40 minutes. Turn the oven off and leave it in for another 10-15 minutes without opening the oven.
• STEP 7). Chill. Let it cool completely, then refrigerate for at least 2 hours or overnight.
• STEP 8). Make the chocolate ganache. Place heavy whipping cream in a small saucepan and bring it to a simmer. Add chopped chocolate to a heatproof bowl and pour over the hot cream. Cover the bowl and let stand for 2 minutes, then stir or whisk gently making concentric circles in the middle and working your way out to the edges (making larger circles) until it is smooth and glossy. Reserve ⅓ cup (80ml) of the ganache in a separate large bowl. You can also reserve a tablespoon or two for drizzling on top if desired. Then, spread the rest in a thin layer over the chilled cheesecake leaving about 1-inch border around the circumference.
• STEP 9). Make the chocolate cream topping. Add cocoa powder and heavy whipping cream into the bowl with the reserved ganache and whisk to blend evenly. Place it in the fridge for about 20 minutes until thoroughly chilled. Use an electric mixer to whip the chocolate cream to soft peaks. Do not over-beat or it will become grainy and stiff. Fit a piping bag with a closed star tip and fill it with the cream and pipe it around the edges of the cheesecake to make a decorative border. Drizzle with extra ganache if desired.

EXPERT BAKING TIPS

• Start with room temperature ingredients. This is so important! Take the cream cheese out of the fridge for 2 hours prior to baking so it is soft. Also make sure your eggs are at room temperature since a cold egg will not incorporate smoothly.
• Blend the cream cheese with sugar FIRST. You need to beat the cream cheese so it is smooth, then add the sugar. The sugar crystals will tear through the cheese and break it down so it is creamy. You'll notice that once it is well combined, it will turn glossy. This is a sign that the sugar has bound the moisture in the cream cheese.
• Add the egg only AFTER the sugar is blended. If you add the egg before the sugar, it will most likely leave you with a lumpy batter. That's because eggs have a very high moisture content and it will be difficult to blend smoothly unless there is sugar present to bind the water.
• Do not over-beat. Over-mixing or mixing at a very high speed will incorporate too much air into the mixture. Large bubbles will cause the cheesecake to crack during baking and cooling.
• Bake gently. To ensure the filling is extra silky smooth, it is important bake this cheesecake gently at a lower temperature.
• Do not over-bake. Cheesecake is ready when the edges are set but the center jiggles just slightly. It will continue to set with the residual heat of the pan as it cools. Keep an eye on the baking time. Set a timer for the first time stated in the recipe and check for the jiggle. If it is still wet then set the timer for another 2 minutes and keep checking.
• Chill for at least 2 hours. This is actually one of the most important steps of making cheesecake! Let it cool completely at room temperature and then refrigerate for at least 2 hours or even overnight. This time lets the proteins set to make a smooth custard gel and will give you the best texture.

RECIPE FAQ

If you love cheesecake, check out these recipes!

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