Name: Fudge Brownie Cheesecake
Ingredients: 1/2 cup (1 stick / 115 g) unsalted butter, cut into pieces; 4 oz (115 g) unsweetened chocolate, chopped; 1 cup (200 g) granulated sugar; 2 large eggs, at room temperature; 1 teaspoon vanilla extract; 1/2 cup (65 g) all-purpose flour; 1/4 teaspoon salt; Four 8-oz packages cream cheese, at room temperature; 1 2/3 cups sugar; 1/4 cup cornstarch; 1 tablespoon vanilla; 2 eggs, at room temperature; 3/4 cup whipping cream; 4 tablespoons butter, cut into chunks; 1/4 cup light corn syrup; 4 oz unsweetened chocolate, chopped; 3/4 cup brown sugar; 3/4 cup sugar; 1/4 teaspoon salt; 3/4 cup heavy cream; 2 teaspoons vanilla

Ingredients

Units Scale

Brownie Layer:

1/2 cup (1 stick / 115 g) unsalted butter, cut into pieces
4 oz (115 g) unsweetened chocolate, chopped
1 cup (200 g) granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 cup (65 g) all-purpose flour
1/4 teaspoon salt

Cheesecake Layer:

Four 8-oz packages cream cheese, at room temperature
1 2/3 cups sugar
1/4 cup cornstarch
1 tablespoon vanilla
2 eggs, at room temperature
3/4 cup whipping cream

Hot Fudge:

4 tablespoons butter, cut into chunks
1/4 cup light corn syrup
4 oz unsweetened chocolate, chopped
3/4 cup brown sugar
3/4 cup sugar
1/4 teaspoon salt
3/4 cup heavy cream
2 teaspoons vanilla

Instructions

Grease a 9-inch springform pan that is at least 3 inches deep. Preheat oven to 350°F (175°C).
Make the brownie layer: melt the butter and chocolate together in a medium saucepan over low heat, stirring until smooth. Remove from heat and let cool for 5 minutes. Stir in the sugar, then beat in the eggs one at a time. Stir in the vanilla. Fold in the flour and salt until just combined. Scrape the batter into the prepared pan and spread evenly. Partially bake for about 20 minutes. Then decrease the oven temperature to 325°F (165°C). Remove to a cooling rack and prepare the cheesecake batter.
Using a stand mixer fitted with the paddle attachment, beat 1 package of the cream cheese, 1/3 cup of the sugar, and the cornstarch together on low until smooth and creamy, about 3 minutes, scraping down the bowl several times.
Blend in the remaining cream cheese one package at a time, beating well and scraping down the sides after each addition.
Increase mixer speed to medium and beat in the remaining sugar, then the vanilla.
Add the eggs one at a time, beating well after each. Beat in the cream just until completely blended. Do not over-mix.
Spoon the cheesecake batter over the partially baked brownie layer. If the pan is not deep enough, you may have excess batter — do not fill past 1/2 inch from the top of the pan.
Bake for 70–80 minutes until almost set in the middle (only the very center should jiggle when gently wiggled).
Make the hot fudge: in a large saucepan over medium heat, melt the butter, swirling to coat the sides. Add the corn syrup and chocolate and stir until the chocolate melts.
Add both sugars, cream, and salt. Cook over medium heat, stirring occasionally, until the mixture comes to a boil.
Using a candy thermometer, boil gently for 7–9 minutes without stirring until the sauce thickens and reaches 220–224°F (104–107°C). Remove from heat and whisk in the vanilla. Cool completely.
Pour enough of the cooled fudge sauce over the center of the cooled cheesecake to fill the middle. Chill overnight if possible.
Before serving, garnish with whipped cream and cherries.

Notes

Have all cheesecake ingredients at room temperature — cold cream cheese leads to lumpy batter. When testing for doneness, only the very center of the cheesecake should jiggle; the outer ring should be set. Let the hot fudge sauce cool completely before pouring it over the cake, or it will melt the cheesecake surface.

Category: Dessert