Brownie Bottom Lemon Cheesecake Recipe

A decadent twist on classic cheesecake! This recipe, born from a happy baking accident (Bon Appetit, May 2009), features a fudgy brownie bottom and a tangy lemon filling, topped with a luscious sour cream swirl. A perfect dessert for any occasion, this recipe is surprisingly easy to make and guaranteed to impress.

Prep Time 60 mins
Cook Time 1475 mins
Calories 682.5 kcal
Protein 24g
Rating 5.0 (1 Reviews)
Brownie Bottom Lemon Cheesecake 24

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Brownie Bottom Lemon Cheesecake

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How to Make Brownie Bottom Lemon Cheesecake

  1. **Brownie Crust:**
  2. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
  3. 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.
  4. 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.
  5. 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.
  6. Whisk in 1 large egg and 1 teaspoon vanilla extract. Gently fold in the flour mixture.
  7. 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.
  8. Let cool completely on a wire rack.
  9. **Lemon Cheesecake Filling:**
  10. Place the cooled crust on a baking sheet.
  11. 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.
  12. Add 4 large eggs and 4 large egg yolks, one at a time, beating well after each addition.
  13. Stir in 1/2 cup sour cream and 1/2 cup (120ml) heavy cream.
  14. Pour filling over the cooled brownie crust. Smooth the top.
  15. 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.
  16. **Sour Cream Topping:**
  17. Remove from oven. Spread 1 cup sour cream evenly over the top.
  18. Bake for an additional 5 minutes.
  19. Let cool completely on a wire rack. Run a knife around the edges and chill uncovered in the refrigerator overnight.
  20. 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

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