STRAWBERRY CHEESECAKE WITH BROWNIE CRUST

Another super delicious recipe on the blog todayđŸ«Â  Chocolate + Strawberries + Cheesecake= match made in heaven omg. 

Strawberry Cheesecake with Brownie Crust

Brownie Crust 1 box  Brownie Mix 1/3 cup  Vegetable oil 1/4  cup Water 1  Egg 1 tsp  Vanilla Extract

Cheesecake 20 oz  Cream Cheese 1 cup  Granulated Sugar 3 tsp  Vanilla Extract 1/2 cup  Powdered Sugar 1 cup  Heavy Whipping Cream

Strawberry Topping 16 oz  Strawberries 1 and 1/2 cups  Granulated Sugar 1  9 inch Springform Pan

Since this recipe has a few working parts I thought I would make it simpler by using a brownie box mix. I also added a little splash of vanilla too (it intensifies the chocolate flavor). 

Make the brownie mix like the box says. Preheat to 450 degrees F, mix all the ingredients, put in the springform pan, pop in the oven and bake for 25-30 minutes. While it’s baking, mix the cream cheese together. 

The ingredients you need for the cream cheese mixture. 

Start by creaming together the cream cheese and granulated sugar, until well combined. In a separate bowl, whip the heavy whipping cream until stiff peaks form. 

Add the heavy whipping cream, vanilla extract, and powdered sugar. Mix until it is well combined. 

Once the brownie has cooled completely, add the cream cheese mixture. 

Get it in as flat as possible and smooth the top. Put in the fridge to set for at least 4-5 hours. I let it sit overnight and did the strawberry topping the next day. 

Rinse the strawberries.

Cut the strawberries into fourths and place into a medium saucepan. Put the heat on low.

Add the granulated sugar. The rough texture of the sugar will make it easier to break up the strawberries and of course add a delicious sweetness 😋

This is what it looks like after reducing for 5 minutes.

Another 5 minutes.

Finally, another 5 minutes later. It is completely reduced and sticky. 

Next, strain the strawberries with a strainer into a bowl.

You will need to put some pressure on the strawberries to get everything out. I also scraped the bottom of the strainer to get anything leftover. A few chunks will remain in the strainer and that’s okay!

The mixture completely strained. I let it cool in the fridge for 20 minutes before pouring over the cheesecake. 

The cheesecake is finally ready to be covered. The springform pan is crucial to making this possible. A cheesecake would be impossible to flip out of a normal pan. 

Pour the strawberries over the cheesecake and voila! You can add extra toppings, which you will see I have below.

You could even make more to make it a thicker layer but I was pretty satisfied with this amount in terms of flavor. 

I cut some strawberries and laid them across the top. 

This is an awesome recipe for a special occasion. It might seem like a load of work but it’s really easy to accomplish. I love posting new recipes and trying new things for you guys! Catching the wave with you is so much fun! 


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Strawberry Cheesecake with Brownie Crust

Servings 10 people

INGREDIENTS

Brownie Crust

  • 1 box Brownie Mix

  • 1/3 cup Vegetable oil

  • 1/4 cup Water

  • 1 Egg

  • 1 tsp Vanilla Extract

Cheesecake

  • 20 oz Cream Cheese

  • 1 cup Granulated Sugar

  • 3 tsp Vanilla Extract

  • 1/2 cup Powdered Sugar

  • 1 cup Heavy Whipping Cream

Strawberry Topping

  • 16 oz Strawberries

  • 1 and 1/2 cups Granulated Sugar

  • 1 9 inch Springform Pan

INSTRUCTIONS

  1. Make the brownie mix like the box says. Preheat to 450 degrees F, mix all the ingredients, put in the springform pan, pop in the oven and bake for 25-30 minutes. While it's baking, mix the cream cheese together. 

  2. Start by creaming together the cream cheese and granulated sugar, until well combined. In a separate bowl, whip the heavy whipping cream until stiff peaks form. 

  3. Add the heavy whipping cream, vanilla extract, and powdered sugar. Mix until it is well combined. 

  4. Once the brownie has cooled completely, add the cream cheese mixture. 

  5. Get it in as flat as possible and smooth the top. Put in the fridge to set for at least 4-5 hours. I let it sit overnight and did the strawberry topping the next day. 

  6. Rinse the strawberries. Cut the strawberries into fourths and place into a medium saucepan.

  7. Put the heat on low and reduce for 15 minutes. The consistency should be sticky and thick.

  8. Next, strain the strawberries with a strainer into a bowl. You will need to put some pressure on the strawberries to get everything out. I also scraped the bottom of the strainer to get anything leftover. A few chunks will remain in the strainer and that's okay!

  9. I let it cool in the fridge for 20 minutes before pouring over the cheesecake. 

  10. Pour the strawberries over the cheesecake and voila! You can even add extra toppings.

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