Ingredients
1/2 cup (115g) unsalted butter
1 cup (200g) granulated sugar
2 large eggs
1 tsp vanilla extract
1/3 cup (40g) unsweetened cocoa powder
1/2 cup (65g) all-purpose flour
1/4 tsp salt
1/4 tsp baking powder
32 oz (4 packages) cream cheese, softened
1 cup (200g) granulated sugar
1 cup (240ml) sour cream
1 cup (240ml) heavy cream
4 large eggs
2 tsp vanilla extract
1 cup (200g) granulated sugar
1/2 cup (45g) unsweetened cocoa powder
1/4 cup (60g) unsalted butter
1/2 cup (120ml) heavy cream
1/2 tsp vanilla extract
1 pinch salt
Whipped cream (optional garnish)
Maraschino cherries (optional garnish)
Crushed nuts (optional garnish)
Chocolate shavings or sprinkles (optional garnish)
Method
Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan. Melt butter, stir in sugar, then beat in eggs and vanilla. Mix cocoa, flour, salt, and baking powder separately. Combine wet and dry ingredients, spread in pan, and bake 20–25 minutes. Cool completely.
Reduce oven to 325°F (163°C). Beat cream cheese until smooth. Add sugar, then sour cream and heavy cream. Beat in eggs one at a time, then vanilla. Pour batter over cooled brownie layer.
Place springform pan in a roasting pan with hot water halfway up sides. Bake 60–70 minutes until edges set but center is slightly jiggly. Cool 1 hour in oven, then refrigerate at least 4 hours or overnight.
In a saucepan, mix sugar, cocoa, and salt. Add butter, melt over medium heat, then whisk in cream. Cook until smooth and glossy. Remove from heat, stir in vanilla, and cool slightly.
Spread fudge over chilled cheesecake. Garnish with whipped cream, cherries, nuts, and chocolate shavings as desired.
Slice and serve chilled. Enjoy the brownie, cheesecake, and hot fudge layers together.
The preparation instructions can be found on page 2.
