Strawberry Brownie Cheesecake Recipe

Introduction

Strawberry Brownie Cheesecake is a delightful combination of rich brownie, creamy cheesecake, and fresh strawberries topped with whipped cream. This indulgent dessert perfectly balances chocolate and fruit flavors, making it a favorite for any special occasion or a simple treat at home.

Ingredients

• 3/4 cup (98g) all-purpose flour (measured properly)
• 1/2 cup (57g) natural unsweetened cocoa powder
• 1/4 tsp + 1/8 tsp baking powder
• 1/4 tsp salt
• 3/4 cup (180ml) vegetable oil
• 1 1/2 cups (310g) sugar
• 1 1/2 tsp vanilla extract
• 3 large eggs
• 20 oz cream cheese, room temperature
• 3/4 cup (155g) sugar
• 3 tbsp (44g) sour cream
• 1 tbsp fresh lemon juice
• 1 tbsp vanilla extract
• 1 cup (240ml) heavy whipping cream, cold
• 1/2 cup (58g) powdered sugar
• 2/3 cup (160ml) heavy whipping cream, cold
• 1/3 cup (38g) powdered sugar
• 1/2 tsp vanilla extract
• 1/2 lb strawberries, sliced

Instructions

1. Step 1: Preheat oven to 350°F (176°C). Grease a 9-inch springform pan with non-stick baking spray and line the bottom with parchment paper.
2. Step 2: In a medium bowl, combine flour, cocoa powder, baking powder, and salt. Set aside.
3. Step 3: In a large bowl, mix vegetable oil, sugar, and vanilla extract until well combined.
4. Step 4: Add eggs to the oil mixture and mix until fully incorporated.
5. Step 5: Gradually add the dry ingredients to the wet mixture and stir until blended, being careful not to overmix.
6. Step 6: Pour the batter into the prepared pan and spread evenly.
7. Step 7: Bake for 30-35 minutes, until a toothpick inserted comes out with a few crumbs. Let cool for 10-15 minutes, then transfer the pan to a cooling rack to cool completely.
8. Step 8: Wash the pan, reassemble it, and line the sides with parchment paper extending about an inch above the edges. Place the cooled brownie back inside.
9. Step 9: For the cheesecake filling, beat cream cheese and sugar in a large bowl until smooth.
10. Step 10: Add sour cream, lemon juice, and vanilla extract to the cream cheese mixture and beat until fully combined.
11. Step 11: In a separate bowl, whip 1 cup heavy cream with powdered sugar and vanilla extract until stiff peaks form.
12. Step 12: Gently fold the whipped cream into the cream cheese mixture in two additions until well combined.
13. Step 13: Spread the cheesecake mixture evenly over the cooled brownie in the pan. Refrigerate for 4-5 hours until firm.
14. Step 14: Once set, remove the cheesecake from the pan, peel off the parchment paper, and smooth the sides with an offset spatula if needed.
15. Step 15: To make the topping, whip 2/3 cup heavy cream with powdered sugar and vanilla extract until stiff peaks form.
16. Step 16: Spread the whipped cream on top of the cheesecake and arrange the sliced strawberries over the cream.
17. Step 17: Refrigerate until ready to serve. Enjoy your beautiful and delicious strawberry brownie cheesecake!

Tips & Variations

• Use fresh, ripe strawberries for the best flavor and appearance, or substitute with raspberries or blueberries for a different twist.
• Make sure the cream cheese is at room temperature to achieve a smooth cheesecake filling without lumps.
• For a lighter option, replace half the vegetable oil with unsweetened applesauce in the brownie layer.
• If you prefer a chocolate whipped cream topping, add 1-2 tablespoons of cocoa powder when whipping the cream.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days to keep it fresh. Allow it to come to room temperature for about 15-20 minutes before serving for the best texture. Leftovers can be gently reheated in the microwave for a few seconds if you prefer a softer cheesecake.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake can be made a day ahead. Keep it refrigerated and add the strawberry topping just before serving for the freshest taste.

What if I don’t have a springform pan?

A regular 9-inch cake pan can work, but be sure to line it well with parchment paper on the sides and bottom for easy removal. Keep in mind it may be trickier to take the cheesecake out without a springform pan.

Strawberry Brownie Cheesecake Recipe

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★★★★★

4.8 from 52 reviews

This Strawberry Brownie Cheesecake combines a rich, fudgy brownie base with a smooth and creamy cheesecake layer, topped with fresh whipped cream and juicy sliced strawberries for a delightful, multi-textured dessert perfect for any occasion.

• Author: zara
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 5 hours 55 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Brownie Base

• 3/4 cup (98g) all-purpose flour (measured properly)
• 1/2 cup (57g) natural unsweetened cocoa powder
• 1/4 tsp + 1/8 tsp baking powder
• 1/4 tsp salt
• 3/4 cup (180ml) vegetable oil
• 1 1/2 cups (310g) sugar
• 1 1/2 tsp vanilla extract
• 3 large eggs

Cheesecake Filling

• 20 oz cream cheese, room temperature
• 3/4 cup (155g) sugar
• 3 tbsp (44g) sour cream
• 1 tbsp fresh lemon juice
• 1 tbsp vanilla extract
• 1 cup (240ml) heavy whipping cream, cold
• 1/2 cup (58g) powdered sugar

Topping

• 2/3 cup (160ml) heavy whipping cream, cold
• 1/3 cup (38g) powdered sugar
• 1/2 tsp vanilla extract
• 1/2 lb strawberries, sliced

Instructions

1. Prepare the Brownie Batter: Preheat the oven to 350°F (176°C). Grease a 9-inch springform pan with non-stick baking spray and line the bottom with parchment paper. In a medium bowl, combine the flour, cocoa powder, baking powder, and salt; set aside. In a large mixing bowl, mix vegetable oil, sugar, and vanilla extract until well combined. Add eggs and continue mixing until fully incorporated. Gradually add the dry ingredients and mix just until combined, avoiding over mixing.
2. Bake the Brownie Base: Pour the batter evenly into the prepared pan and spread it out smoothly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Remove the pan from the oven and let it cool for 10-15 minutes before transferring the brownie to a cooling rack to cool completely.
3. Prepare the Pan and Reassemble: Wash and dry the springform pan. Reassemble it and line the sides with parchment paper extending about an inch above the rim to prevent overflow. Place the cooled brownie back into the pan.
4. Make the Cheesecake Filling: In a large mixing bowl, beat the cream cheese and sugar together until smooth and well combined. Add sour cream, lemon juice, and vanilla extract, mixing until fully incorporated and smooth. In another bowl, whip the heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture in two additions, mixing carefully to maintain airiness.
5. Assemble and Chill: Spread the cheesecake filling evenly over the brownie layer in the springform pan. Refrigerate for 4-5 hours or until the cheesecake is firm.
6. Remove from Pan and Smooth Sides: Once firm, carefully remove the sides of the springform pan. Peel off the parchment paper from the sides and smooth any imperfections on the cheesecake edges with an offset spatula.
7. Prepare the Topping: In a clean large bowl, whip the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream evenly over the top of the cheesecake.
8. Add Strawberry Garnish: Arrange the sliced strawberries over the whipped cream topping. Cover and refrigerate until ready to serve. For best flavor and texture, keep the cheesecake well covered in the refrigerator.

Notes

• Be careful not to over mix the brownie batter to keep it tender.
• Allow the brownie to cool completely before adding the cheesecake layer to avoid melting or sliding.
• Using cold heavy cream helps achieve better whipped cream volume.
• The cheesecake needs at least 4-5 hours chilling to set properly, ideally overnight.
• Store cheesecake covered in the refrigerator and consume within 3-4 days for best freshness.
• Parchment paper extending beyond the pan edges prevents filling overflow during baking and chilling.

Keywords: strawberry brownie cheesecake, layered cheesecake recipe, chocolate cheesecake, brownie base dessert, creamy cheesecake, fresh strawberry topping