Sourdough Brownie Cheesecake (Printer-Friendly Version)
# What You'll Need:
→ Sourdough Brownie Base
01 -
¼ cup sourdough discard
02 -
½ cup butter, melted
03 -
1 cup sugar
04 -
2 eggs
05 -
½ teaspoon salt
06 -
½ teaspoon vanilla extract
07 -
⅔ cup cocoa powder
08 -
½ cup flour
→ Middle Layer
09 -
¼ cup chocolate chips (milk or white)
→ Cheesecake Swirl
10 -
8 oz cream cheese, room temperature
11 -
¼ cup sugar
12 -
1 egg
13 -
½ teaspoon vanilla extract
14 -
½ teaspoon salt
# Let's Cook!:
01 -
Preheat oven to 350°F. Grease a glass pie tin or 8x8 pan, or line it with parchment paper.
02 -
In a bowl, combine sourdough discard, melted butter, sugar, eggs, cocoa powder, flour, vanilla extract, and salt. Mix until well combined. Pour half of the batter into the prepared pan and set the other half aside.
03 -
Sprinkle chocolate chips evenly over the brownie batter in the pan.
04 -
In a separate bowl or stand mixer, whisk together cream cheese, sugar, egg, vanilla extract, and salt until smooth.
05 -
Dollop spoonfuls of the cheesecake mixture over the chocolate chips. Fill in the gaps with dollops of the remaining brownie batter. Use a toothpick or knife to gently swirl the layers together.
06 -
Bake at 350°F for 37-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
07 -
Allow the brownie cheesecake to cool completely, then chill in the fridge before cutting and serving.
# Cook's Notes:
01 -
For a richer flavor, use dark chocolate chips instead of milk or white chocolate.
02 -
Store leftovers in an airtight container in the fridge for up to 5 days.
03 -
Serve with a scoop of vanilla ice cream for an extra indulgent treat.