In the fast world we live in today, a shortcut here-and-there is often welcome. With that in mind, what have we to say regarding a delicious shortcut???Today I present the Brownie Bottom Cheesecake, a regular cheesecake with a few modern tweaks combined to make a blissful concoction…
This recipe was adapted from alrecipes.
For the Brownie crust:
1 pre-packaged brownie box
1/3 cup + 2 Tbsp vegetable oil
3 Tbsp water
For the Cheesecake:
2 x 300g Philadelphia cream cheese
1/4 cup butter, softened
2 Tbsp cornflour
1 tsp vanilla
2 cans sweetened condensed milk
Preheat oven to 350°F.
Butter and flour a spring form pan (I used a square spring form) and line the bottom with parchment paper.
Prepare the brownies according to packet instructions. This packet simply required the addition of 2 eggs, 1/3 and 2 tablespoons vegetable oil, and 3 tablespoons water and stirring until well combined.
Pour the brownie mixture in the spring form pan and set aside.
Prepare the cheesecake by creaming together the butter and cream cheese. The butter must be soft to merge completely with the cheese.
Add the cornflour, and mix until it disappears.
Add the eggs one by one and the vanilla, stirring well after each addition.
Add the 2 cans of sweetened condensed milk in a steam while beating, to optimize a homogeneous mixture.
Carefully pour the mixture on the brownie layer.
Bake in the oven for 45 minutes.
The cheesecake will still be wobbly when the pan is shaken, but not to worry, this will set as the cake cools.
I suggest turning the oven off and opening the door a crack and leaving the cake like that for one or two hours, until it reaches room temperature.
Then cool the cake, still in the pan, overnight in the refrigerator.
On the day of serving, open the pan and the cake can easily be removed to its serving dish thanks to the parchment paper.