Brownie-Bottom Lemon Cheesecake Recipe #371751
Bon Apetit Magazine, May 2009 edition. Matt Lewis and Renato Poliafito.
This recipe wasn't created, per se; it was a happy accident. One of our new bakers was working on a tray of brownies and pulled them out too early from the oven. They were too underdone for sale, so we cut some out, pressed them into the bottom of a springform pan, and used them as the base of our cheesecake.;)
by Manami
1 day | 35 min prep
SERVES 12 -14
CRUST
- nonstick vegetable cooking spray
- 6 tablespoons all-purpose flour
- 1 1/2 teaspoons unsweetened cocoa powder
- 1/8 teaspoon salt
- 3 ounces bittersweet chocolate, chopped (54% to 60% cacao)
- 1/4 cup unsalted butter
- 3/4 cup sugar
- 1/4 cup packed golden brown sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
FILLING
- 5 (8 ounce) packages cream cheese, room temperature
- 1 3/4 cups sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon finely grated lemon peel
- 4 teaspoons fresh lemon juice
- 5 large eggs
- 2 large egg yolks
- 1/2 cup sour cream
- 1/4 cup heavy whipping cream
TOPPING
- 1 cup sour cream
- bittersweet chocolate curls or bittersweet chocolate shavings
- 1 lemon, halved lengthwise, thinly sliced crosswise
- PREPARATION FOR CRUST:.
- Preheat oven to 350°F
- Spray inside of 9-inch-diameter springform pan with 2 3/4-inch-to 3-inch-high sides with nonstick spray.
- Whisk flour, cocoa, and salt in small bowl; set aside.
- Combine chocolate and butter in medium metal bowl; place bowl over saucepan of simmering water and stir until melted and smooth.
- Remove bowl from over water.
- Add both sugars to chocolate mixture and whisk until blended.
- Let cool until mixture is barely lukewarm, about 10 minutes.
- Whisk egg and vanilla into chocolate mixture.
- Fold flour mixture into chocolate mixture.
- Spread brownie batter evenly over bottom of prepared pan.
- Bake brownie crust until top looks slightly cracked and tester inserted into center comes out with some moist crumbs attached, about 20 minutes.
- Transfer pan to rack; cool crust to room temperature, about 30 minutes.
- Maintain oven temperature.
- FOR FILLING:
- Place pan with cooled crust on rimmed baking sheet.
- Using electric mixer, beat cream cheese in large bowl until smooth.
- Add sugar, flour, lemon peel, and lemon juice; beat until smooth.
- Add eggs and yolks, 1 at a time, beating just until incorporated after each addition.
- Beat in 1/2 cup sour cream and whipping cream.
- Pour filling over brownie crust in pan; smooth top.
- Bake cake until puffed, light golden, and set around edges (center will still move slightly when pan is gently shaken), about 1 hour 20 minutes.
- Remove cake from oven.
- Maintain oven temperature.
- FOR TOPPING:.
- Spoon 1 cup sour cream in dollops over top of cake, then spread evenly over top with offset spatula.
- Return cake to oven and bake 5 minutes.
- Run small sharp knife around sides of cake to loosen.
- Place pan with cake directly in refrigerator and chill uncovered overnight (cake may sink in center).
- * DO AHEAD: Can be made 2 days ahead; keep chilled.
- Remove pan sides from cake.
- Run thin sharp knife between pan bottom and crust to loosen.
- Using 2 metal spatulas as aid, transfer cake to platter.
- Garnish top edge of cake with chocolate curls and lemon slices.
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5 stars