Once my brownie layer has baked for about 20 minutes and is slightly set, I carefully remove it from the oven and pour the cheesecake filling on top. The contrast of the warm brownie with the cold filling creates such a lovely balance. I then bake it again until the cheesecake is set around the edges and slightly jiggles in the center. The layered masterpiece comes together beautifully! After it cools, I refrigerate it for at least 4 hours (or overnight if I can resist the temptation that long). Lastly, when I’m ready to serve, I warm up the hot fudge sauce and drizzle it generously over individual slices along with some ice cream. Heaven on a plate!
Pro Tips for Best Results
One tip I’ve learned from making this dessert multiple times is to let your cream cheese sit out for about an hour before use. This way, it blends effortlessly, and you’ll avoid lumps in your cheesecake filling. I’ve been there, and a lumpy cheesecake is not what we want! Another personal preference is to utilize a water bath for the cheesecake. Placing a baking pan filled with water in the oven can help create a steamy environment, preventing cracks on the cheesecake while it bakes.
Lastly, I found that cooling the brownie layer completely before adding the cheesecake filling leads to a more defined layered look when slicing. If the brownie is warm, the cheesecake may melt a bit, but honestly, I’ve also indulged in that “melted” charm, and it’s amazing in its own right!
Common Mistakes to Avoid
One common mistake many bakers make, including me in my earlier days, is not greasing the springform pan properly. After my first attempt resulted in a crumbled mess when I tried removing it, I realized how crucial this step is! Trust me, a well-greased pan makes all the difference in retaining the shape of your cheesecake. (See the next page below to continue…)