Brownie-Bottom Lemon Cheesecake Recipe

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Brownie-Bottom Lemon Cheesecake
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Ingredients
22
Count
Nutrition
764
Calories
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Ingredients:

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 763.75 Kcal (3198 kJ)
Calories from fat 458.6 Kcal
% Daily Value*
Total Fat 50.96g 78%
Cholesterol 297.24mg 99%
Sodium 484.11mg 20%
Potassium 310.9mg 7%
Total Carbs 65.9g 22%
Sugars 54.48g 218%
Dietary Fiber 0.69g 3%
Protein 14.48g 29%
Vitamin C 5mg 8%
Iron 1mg 6%
Calcium 194.8mg 19%
Amount Per 100 g
Calories 287.69 Kcal (1205 kJ)
Calories from fat 172.75 Kcal
% Daily Value*
Total Fat 19.19g 78%
Cholesterol 111.97mg 99%
Sodium 182.36mg 20%
Potassium 117.11mg 7%
Total Carbs 24.82g 22%
Sugars 20.52g 218%
Dietary Fiber 0.26g 3%
Protein 5.45g 29%
Vitamin C 1.9mg 8%
Iron 0.4mg 6%
Calcium 73.4mg 19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 19.4
    Points
  • 22
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sugar

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