Ingredients for Brownie Bottom Lemon Cheesecake
- Cooking Spray
- All Purpose Flour
- Unsweetened Cocoa Powder
- 1/4 teaspoon salt
- Bittersweet Chocolate
- Unsalted Butter
- 1 1/2 cups (300g) granulated sugar
- Golden Brown Sugar
- 1 large egg
- Vanilla Extract
- 16 ounces (450g) cream cheese, softened
- 1 tablespoon lemon zest
- Fresh Lemon Juice
- 4 large eggs
- Egg Yolks
- 1 1/2 cups sour cream
- Heavy Whipping Cream
- Chocolate Curls
- Lemon
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How to Make Brownie Bottom Lemon Cheesecake
- **Brownie Crust:**
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
- Whisk together 1/2 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, and 1/4 teaspoon salt in a small bowl. Set aside.
- In a medium heatproof bowl set over a pan of simmering water, melt 6 ounces (170g) bittersweet chocolate and 6 tablespoons (85g) unsalted butter, stirring until smooth.
- Remove from heat. Add 3/4 cup (150g) granulated sugar and 1/4 cup (50g) packed brown sugar; whisk until combined. Cool slightly, about 10 minutes.
- Whisk in 1 large egg and 1 teaspoon vanilla extract. Gently fold in the flour mixture.
- Spread batter evenly in the prepared pan. Bake for 20 minutes, or until edges are set and a toothpick inserted into the center comes out with moist crumbs.
- Let cool completely on a wire rack.
- **Lemon Cheesecake Filling:**
- Place the cooled crust on a baking sheet.
- Beat 16 ounces (450g) cream cheese until smooth. Gradually add 1 1/2 cups (300g) granulated sugar, 1/4 cup (30g) all-purpose flour, 1 tablespoon lemon zest, and 1/2 cup (120ml) fresh lemon juice, beating until smooth.
- Add 4 large eggs and 4 large egg yolks, one at a time, beating well after each addition.
- Stir in 1/2 cup sour cream and 1/2 cup (120ml) heavy cream.
- Pour filling over the cooled brownie crust. Smooth the top.
- Bake in a preheated 350°F (175°C) oven for 1 hour 20 minutes, or until the center is just set and the edges are lightly golden.
- **Sour Cream Topping:**
- Remove from oven. Spread 1 cup sour cream evenly over the top.
- Bake for an additional 5 minutes.
- Let cool completely on a wire rack. Run a knife around the edges and chill uncovered in the refrigerator overnight.
- Carefully remove the springform pan sides. Transfer to a serving platter and garnish as desired (chocolate curls and lemon slices are recommended).
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
180g
Fat
145g
Carbs
17g