Description
Rich, cheesy, creamy, chocolatey, perfectly sweet, you don’t want to miss this to-die-for Brownie Cheesecake. Get the recipe now!
Ingredients
Units
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For the brownie bottom:
- 3/4 cup bittersweet chocolate chips
- 4 oz unsalted butter, diced
- 1/2 cup granulated sugar
- 2 eggs, beaten
- 2 oz yogurt (original flavor)
- 3/4 cup all purpose flour
For the cheesecake:
- 16 oz cream cheese, softened
- 1/3 cup granulated sugar
- 3 eggs, beaten
- 1/2 teaspoon vanilla
- 4 oz yogurt (original flavor)
Instructions
- Let’s make the brownie first. Preheat oven to 350°F.
- Place chocolate chips and butter in the inner pot of Tatung Rice Cooker and Steamer. Steam for 5 minutes till melted. Stir occasionally. Don’t have the steamer? No problem. Just combine chocolate chips and butter in a large bowl and microwave for 0.5 – 1 minute or until the chocolate and butter are completely melted.
- Remove from heat. Add sugar and mix well.
- Add eggs and yogurt. Stir until even.
- Now, sift flour into the same pot/bowl. Keep stirring until the flour is gone and the brownie mixture is smooth.
- Prepare a 9″x2″ cake pan. Scoop the brownie mixture into the prepared cake pan. Flatten the surface with the back of a spoon.
- Bake at 350°F for 18 minutes. When the brownie is done, don’t worry if you see some part of the brownie surface is raised. It will go back down when it’s cool.
- While the brownie is in your oven. Let’s prepare the cheesecake mixture. In a large bowl, beat softened cream cheese with granulated sugar fluffy.
- Add eggs and vanilla. Stir well.
- Stir in yogurt and mix well.
- Slowly pour the cheesecake mixture on top of the brownie in the same cake pan. You don’t have to wait until the brownie is completely cooled down to do this.
- Hold the cake pan with both of your hands and lightly drop it on your kitchen counter covered with a cloth. Repeat this step a couple times in order to push the air in the cake pan out.
- Return the cake pan to the oven. Bake at 320°F for 30-40 minutes until cheesecake is solidified and the surface turns into light golden.
- Let cool. Refrigerate for at least 4 hours or over night.
- When ready to serve, remove the brownie cheesecake from the cake pan. Drizzle with melted chocolate (optional). Go cut yourself a big slice and enjoy!