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Brownie Bottom Chocolate Chip Cheesecake
Ultra smooth and creamy chocolate chip cheesecake with a brownie bottom, topped with dark chocolate ganache and chocolate whipped cream. This is so rich yet not heavy nor dense. It has the creamiest texture and it's a perfect balance of chocolate and vanilla. It's one of the best cheesecakes I've ever had!
Ingredients
Brownie Batter:
- 3 oz (85g) bittersweet chocolate with 70% cocoa solids, coarsely chopped
- 3 tablespoon (42g) unsalted butter
- 1 large egg at room temperature
- ½ cup (100g) granulated sugar
- ½ teaspoon pure vanilla extract
- ¼ teaspoon salt
- ¼ cup (35g) all-purpose flour
Cheesecake filling:
- 18 oz (500g) brick cream cheese, at room temperature
- ⅔ cup (135g) granulated sugar
- 2 large eggs, at room temperature
- ½ cup (120ml) full fat sour cream
- 1 teaspoon (5ml) pure vanilla extract
- ⅔ cup (125g) mini dark chocolate chips
Chocolate Ganache Topping:
- ½ cup (120ml) heavy 35% whipping cream
- 5 oz (142g) dark chocolate, finely chopped
Chocolate Whipped Cream:
- ⅓ cup (80ml) Chocolate Ganache Topping (recipe above)
- ⅔ cup (160ml) cold heavy 35% whipping cream
- 1 tablespoon (6g) cocoa powder
Instructions
- Preheat your oven to 350°F. Line the bottom of an 8-inch round non-stick springform pan with a round of parchment paper.
- NOTE: A water bath is optional for this recipe if you want zero cracks. I've made this successfully without a water bath and it is still incredibly creamy. It may crack just slightly in the center, but it gets covered with ganache. If you choose to use a water bath, then wrap the outside base of the pan tightly with two large sheets of aluminum foil to prevent water from getting in during baking.
- 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.
- Reduce oven temperature to 300°F and meanwhile make the cheesecake filling.
- Make the cheesecake filling. Beat soft cream cheese in a large bowl on medium speed until very smooth. Add sugar and beat until smooth and creamy, about 30-45 seconds. Do not over-beat because large bubbles will cause the cheesecake to crack during baking and cooling. Beat in eggs one at a time, mixing well after each addition so that the batter is smooth before you add the next egg. Mix in sour cream and vanilla. Scrape down the sides and bottom of the bowl as necessary to ensure there are no lumps. Fold in chocolate chips.
- Bake. Pour the cheesecake batter over the 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 foil-wrapped cheesecake pan onto a rimmed baking tray or roasting pan large enough to contain it and place it in the oven. Pour boiling water into the baking sheet/roasting pan so it comes about ½-inch up the sides of the springform pan and bake for 40 minutes. Turn the oven off, and without opening the door, leave it in for another 10-15 minutes. It is ready when it is set around the edges but still slightly soft in the middle. When you jiggle the pan, the cheesecake should wobble a little in the very center.
- Transfer the pan to a wire rack and after just a minute of cooling, run a knife around the edges of the cake to loosen it from the sides of the form. Let it cool completely, then refrigerate for at least 2 hours or overnight.
- 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 using a small offset spatula leaving about 1-inch border around the circumference.
- 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.
