Brownie-Bottom Lemon Cheesecake
Cheesecake is believed to have originated in ancient Greece and was served to athletes during the first Olympic games.
This is vegetarian recipe. Dish can be prepared in 195 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Brownie-Bottom Lemon Cheesecake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Prepare a 9-inch springform pan.
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In a mixing bowl, prepare the brownie mix according to the package instructions. Pour the brownie batter into the prepared pan and spread it evenly to form the bottom layer.
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In another mixing bowl, beat the cream cheese, sugar, lemon juice, and vanilla extract until smooth. Add the eggs one at a time, beating well after each addition. Gradually add the flour and mix until just combined.
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Pour the cream cheese mixture over the brownie layer in the pan. Smooth the top with a spatula.
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In a small saucepan, melt the butter. In a separate bowl, combine the graham cracker crumbs, melted butter, and salt. Mix well.
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Sprinkle the graham cracker crumb mixture evenly over the cream cheese layer.
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Bake in the preheated oven for 40-45 minutes, or until the edges are set and the center is slightly jiggly.
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Remove from the oven and let the cheesecake cool in the pan for 10 minutes. Then, run a knife around the edges to loosen it from the pan.
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Allow the cheesecake to cool completely in the pan on a wire rack. Once cooled, refrigerate for at least 2 hours or overnight.
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Remove the sides of the springform pan and transfer the cheesecake to a serving plate.
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Slice and serve chilled. Enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 28g44%
- Total Carbohydrate 47g16%
- Sugars 35g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
