Brownie Bottom Lemon Cheesecake Recipes

Steps:

• Preheat oven to 325°F. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add 1-1/2 cups of the sugar; mix well.
• Add 2 of the eggs, one at a time, mixing on low speed after each addition just until blended. Add milk and 1 tsp. of the vanilla; mix well. Combine flour and salt. Gradually add to chocolate mixture, mixing after each addition just until blended. Spread evenly into greased and floured 9-inch springform pan. Bake 25 min.
• Beat cream cheese, remaining 3/4 cup sugar and remaining 1 tsp. vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add remaining 3 eggs, one at a time, mixing on low speed after each addition just until blended. Pour over brownie layer in pan (Filling will come almost to top of pan.)
• Bake 55 min. to 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Let stand at room temperature 30 min. before serving. Store leftover cheesecake in refrigerator.

Steps:

• For the brownies: Preheat the oven to 350 degrees F. Spray a 10-inch springform pan with nonstick baking spray.
• Whisk together the flour, cocoa powder and salt in a medium bowl. Melt the butter and chocolate in a medium saucepan over medium heat, stirring frequently, until completely melted, then let cool for 10 minutes. Stir in the sugar and eggs. Add the flour mixture, and stir to combine. Pour brownie batter into the prepared pan and tap the pan gently to ensure the batter is even. Bake until the top is set and the edges start to pull away from the sides of the pan, about 30 minutes. Remove from the oven and let cool completely on a baking rack.
• For the cheesecake: Meanwhile, beat the cream cheese with an electric mixer until smooth. Add the sugar and beat until light and fluffy, about 2 minutes. Add the sour cream and mix until just incorporated. Stir in the eggs and vanilla extract by hand, one by one, taking care not to overmix or your cheesecake will turn into a souffle.
• Wrap the bottom of the pan and up the sides with foil and place in a roasting pan. Pour the cheesecake batter on top of the brownie layer and spread it evenly on top. Fill the roasting pan with water until it reaches halfway up the side of the springform pan. Bake until the center is jiggly but the surface is set, about 1 hour. Turn off the oven and leave the cheesecake inside for 30 minutes.
• Remove the cheesecake from the oven and run a sharp knife around the edges of the cake to release from the pan. Let rest on a baking rack until completely cool. Cover and refrigerate for 8 hours or up to overnight before serving.
• Slice and garnish each slice with chocolate syrup and whipped cream.

Steps:

• 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.

Steps:

• Preheat the oven to 350 degrees F. Spray an 8-inch square glass baking dish with nonstick cooking spray and line with a strip of parchment paper.
• Using a rubber spatula, mix together the brownie mix, vegetable oil, egg and 1/3 cup water in a medium bowl until just combined. In a separate medium bowl, whisk together the mascarpone, sugar and lemon zest. Pour half the brownie batter in the bottom of the prepared dish and spread evenly. Dollop half of the cheesecake mixture on top and swirl in. Continue with the remaining brownie batter and cheesecake mix.
• Bake until the brownie just barely jiggles and only a few crumbs come out on a toothpick inserted in the center, 55 minutes to 1 hour. Cool completely before refrigerating. Serve chilled.

Steps:

• Prepare and bake brownie mix as directed on package for 8 inch square pan in well greased 9 inch springform pan.
• Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended.
• Blend in sour cream.
• Add eggs, mixing on low speed just until blended.
• Bake at 325 for 60 to 65 minutes or until center is almost set if using a silver springform pan.
• (bake at 300 for 60-65 minutes or until center is almost set if using a dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
• Refrigerate 4 hours or overnight.