Description
This luscious Strawberry Brownie Cheesecake combines a rich, fudgy brownie base with a creamy cheesecake layer and is topped with fresh strawberries and whipped cream. Perfect for special occasions or whenever you crave a decadent dessert that balances chocolate and fruity flavors beautifully.
Ingredients
Scale
Brownie Base
- 3/4 cup (98g) all-purpose flour
- 1/2 cup (57g) natural unsweetened cocoa powder
- 1/4 tsp + 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
Whipped Cream 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
- Prepare Brownie Batter: Preheat your oven to 350°F (176°C). Grease a 9-inch springform pan with non-stick spray and line the bottom with parchment paper. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Mix Wet Ingredients: In a large mixing bowl, combine the vegetable oil, sugar, and vanilla extract until well blended. Add eggs, one at a time, mixing thoroughly after each addition.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet mix, stirring until just combined. Avoid overmixing to keep the brownie tender.
- Bake Brownie Base: Pour the batter into the prepared pan and spread evenly. Bake for 30-35 minutes or until a toothpick inserted in the center 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.
- Prepare Pan for Cheesecake: Wash the pan and reassemble it. Line the sides with parchment paper extending about an inch above the pan edges to catch overflow. Place the cooled brownie base back into the pan.
- Make Cheesecake Filling: In a large bowl, beat cream cheese and sugar until smooth. Mix in sour cream, lemon juice, and vanilla extract until fully incorporated.
- Whip Cream: In a separate bowl, whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
- Combine Cheesecake Mixture and Whipped Cream: Gently fold the whipped cream into the cream cheese mixture in two batches until fully incorporated, keeping the mixture light and airy.
- Assemble Cheesecake: Spread the cheesecake filling evenly over the cooled brownie base. Refrigerate for 4-5 hours until the cheesecake is set and firm.
- Remove Cheesecake from Pan: Carefully remove the cheesecake from the springform pan. Peel off the parchment paper and smooth the sides with an offset spatula if necessary.
- Prepare Whipped Cream Topping: Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Decorate and Serve: Spread the whipped cream evenly over the cheesecake top. Arrange sliced strawberries on the whipped cream. Refrigerate until ready to serve. Store leftovers covered in the refrigerator for up to 4-5 days.
Notes
- Ensure the cream cheese is at room temperature for a smooth filling.
- Do not overmix the brownie batter to maintain its fudgy texture.
- Use cold heavy cream for the whipped topping for best results.
- Allow the cheesecake to chill fully to achieve the desired firmness.
- Store the cheesecake in an airtight container to keep it fresh.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: strawberry brownie cheesecake, chocolate cheesecake, layered cheesecake dessert, creamy cheesecake recipe, easy cheesecake with brownie base
