Rhonda's Amazing Brownie Cheesecake
The BEST cheesecake I have ever had (adding milk chocolate chips is an extra chocolate hit if required)!
The BEST cheesecake I have ever had (adding milk chocolate chips is an extra chocolate hit if required)!
- Carbohydrate 117.098375 g
- Cholesterol 137.3795 mg
- Fat 32.28367525 g
- Fiber 1.35598500725627 g
- Protein 7.95772325 g
- Saturated Fat 16.197896975 g
- Serving Size 1 1 Serving (204g)
- Sodium 297.53235 mg
- Sugar 115.742389992744 g
- Trans Fat 4.941941125 g
- Calories 778 calories
Step-by-step
- Prepare Rhonda's amazing Brownies and let cool.
- Cut approx 3-4 brownies into small cubes (you will have tons left over to enjoy).
- You will want about 1 cup (or more) of cubed brownies to add to cheesecake mixture.
- Prepare Oreo Crumb Crust and let cool.
- Mix cream cheese and sugar until smooth.
- Add eggs and mix until no lumps.
- Add sour cream and vanilla.
- Add brownies to cheesecake mixture.
- Also, if desired, add milk chocolate chips (about 1 cup or more).
- Pour into 10inch cheesecake pan.
- Cook at 325F for 20 minutes.
Bake this cheesecake at 325 degrees Fahrenheit for exactly twenty minutes, watching closely because overcooking will cause the dense dairy proteins to tighten and crack the surface prematurely. Achieving a silky batter depends entirely on chemical emulsification; specifically, the fats in four blocks of cream cheese must bond completely with the liquid whites and yolks of three eggs before any acidic sour cream is introduced. When incorporating dairy, ensure all components sit at room temperature for at least sixty minutes to prevent curdling during high-speed mechanical mixing.
- Fold cubed brownies into the batter gently using a silicone spatula rather than an electric mixer to prevent the delicate chocolate crumb structures from dissolving completely into grey streaks.
- Substitute regular white granulated sugar with fine caster sugar at a one-to-one ratio if a finer, less grainy mouthfeel is desired across the dense pastry layers.
- Chill the assembled dessert in a refrigerator for a minimum of four hours before slicing to allow the saturated fats to fully solidify and stabilize the internal crumb matrix.
