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Strawberry Brownie Cheesecake Recipe

★★★★★

4.5 from 93 reviews
  • Author: Zoe
  • Total Time: 5 hours 0 minutes
  • Yield: 12 servings 1x

Description

This Strawberry Brownie Cheesecake combines a rich, fudgy brownie base with a smooth and creamy cheesecake layer topped with fresh strawberries and whipped cream. It’s a luscious dessert perfect for celebrations or anytime you crave a decadent treat that marries the deep chocolate flavors of a brownie with the tangy richness of cheesecake, finished with a refreshing strawberry topping.

Ingredients

Scale

Brownie Base

  • 3/4 cup (98g) all-purpose flour (measured properly)
  • 1/2 cup (57g) natural unsweetened cocoa powder
  • 1/4 tsp baking powder
  • 1/8 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup (180ml) vegetable oil
  • 1 1/2 cups (310g) sugar
  • 1 1/2 tsp vanilla extract
  • 3 large eggs

Cheesecake Filling

  • 20 oz cream cheese, room temperature
  • 3/4 cup (155g) sugar
  • 3 tbsp (44g) sour cream
  • 1 tbsp fresh lemon juice
  • 1 tbsp vanilla extract
  • 1 cup (240ml) heavy whipping cream, cold
  • 1/2 cup (58g) powdered sugar

Topping

  • 2/3 cup (160ml) heavy whipping cream, cold
  • 1/3 cup (38g) powdered sugar
  • 1/2 tsp vanilla extract
  • 1/2 lb strawberries, sliced

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (176°C). Grease a 9-inch springform pan with non-stick baking spray and line the bottom with parchment paper to prevent sticking.
  2. Mix dry ingredients for brownie: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
  3. Combine wet ingredients: In a large mixing bowl, blend the vegetable oil, sugar, and vanilla extract until fully combined.
  4. Add eggs: Incorporate the eggs into the wet mixture one at a time, mixing well after each addition to ensure a smooth batter.
  5. Combine dry and wet ingredients: Gradually add the dry ingredients to the wet mixture and stir gently until just combined, taking care not to overmix which can toughen the brownie.
  6. Bake the brownie base: Pour the batter evenly into the prepared springform pan. Bake for 30-35 minutes or until a toothpick comes out with a few moist crumbs. Remove from oven and let cool for 10-15 minutes before transferring to a cooling rack to cool completely.
  7. Prepare pan for cheesecake layer: Once cooled, clean the springform pan and reassemble it. Line the sides with parchment paper extending about an inch above the rim to contain the cheesecake layer. Place the cooled brownie back into the pan.
  8. Make cheesecake filling: In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add sour cream, lemon juice, and vanilla extract; continue beating until fully incorporated and smooth.
  9. Whip cream: In a separate bowl, whip the heavy whipping cream with powdered sugar and vanilla extract on high speed until stiff peaks form.
  10. Combine whipped cream with cheesecake mixture: Gently fold the whipped cream into the cream cheese mixture in two parts, folding carefully to keep the mixture light and airy.
  11. Assemble cheesecake: Spread the cheesecake filling evenly over the brownie layer in the springform pan. Refrigerate for 4-5 hours or until firm.
  12. Remove and smooth sides: Once set, remove the cheesecake from the springform pan. Peel off the parchment paper from the sides and smooth out edges with an offset spatula if desired.
  13. Make whipped cream topping: Beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
  14. Decorate cheesecake: Spread the whipped cream over the top of the cheesecake evenly.
  15. Add strawberry topping: Arrange sliced strawberries over the whipped cream layer as decoration.
  16. Chill and serve: Refrigerate the assembled cheesecake until ready to serve. Store leftovers covered or in an airtight container. Best enjoyed within 4-5 days for optimal freshness.

Notes

  • Make sure to measure flour properly by spooning it into the cup and leveling off to avoid dense brownies.
  • Do not overmix the brownie batter to keep the texture fudgy and tender.
  • Room temperature cream cheese ensures a smooth cheesecake batter.
  • Folding whipped cream gently into the cheesecake mixture helps maintain a light texture.
  • Using parchment paper raised above the pan sides prevents cheesecake overflow during refrigeration.
  • Chill the cheesecake long enough to firm up for clean slicing.
  • Store cheesecake covered in the refrigerator and consume within 4-5 days for best taste and texture.
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Strawberry Brownie Cheesecake, brownie cheesecake recipe, chocolate cheesecake, dessert with strawberries, layered cheesecake dessert

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Find it online: https://cookingwithzoe.com/strawberry-brownie-cheesecake-recipe-2/