I know… that title is a mouthful.
It could have been worse, though, my first draft was: Amazingly Rich, Creamy, White-Chocolate Cheesecake with a Fresh Strawberry Swirl Topping on a Chocolate Chip Studded Fudgy Brownie Bottom.
Way too much.
So, I shortened the title to the best of my abilities while trying not to cut out the basic descriptions of the amazing flavors contained in this multi-level treat.
The base is a (very simple, one-bowl, no mixer required) brownie layer that is indeed very fudgy and studded with mini chocolate chips, (as the original title suggested). Strawberries and chocolate together… pretty much a no-brainer. It was the white chocolate that was the interloper here.
I didn’t originally intend for this recipe to be such a bricolage of flavors, but I’m glad this happened. When I made my first attempt, it was just going to be strawberry cheesecake on a brownie bottom, but something was missing.
White chocolate was just the right touch to add a little extra pizzaz to this recipe, it lends a creamier texture, a degree of density, and a new depth of flavor to the cheesecake.
This dessert is the epitome of flavor complexity and you owe it to yourself and your palate to give it a try.
If you’re looking for a Mother’s Day dessert (it’s coming up soon, as I’m sure you remember!), this is perfect for the occasion.
Brownie Bottom Strawberry & White Chocolate Cheesecake
- 1/2 cup butter melted
- 1 cup granulated sugar
- 1 tsp vanilla
- 1/3 cup cocoa powder
- 2 large eggs lightly beaten
- 3/4 cup flour
- 1/2 tsp salt
- 3/4 cup mini chocolate chips
- 16 oz cream cheese softened, 2 packages
- 2 cups white chocolate chips
- 1/2 cup granulated sugar
- 1/2 tsp vanilla
- 1/3 cup sour cream
- 1 large egg
- 5-10 cup strawberries tops removed (1/2puree) plus additional sliced strawberries for garnish
- 1/4 cup granulated sugar
- 2 Tbsp milk
Preheat oven to 350F and grease 9x9 baking dish
In large bowl, combine butter, sugar, vanilla and cocoa.
Stir in eggs.
Add flour and salt, stirring until all ingredients are combined.
Stir in chocolate chips.
Pour into prepared 9x9 pan and bake on 350F for 15 minutes. Remove from oven and set aside until cheesecake layer is ready. Reduce oven temperature to 325F
While brownie layer is cooking, beat cream cheese in stand mixer until smooth.
In microwave-safe bowl, melt chocolate at 15 second increments, stirring between and repeating until just melted.*
Pour melted white chocolate into cream cheese and mix on medium speed until combined.
Add sugar and vanilla and stir.
Add sour cream and combine.
Add egg and beat until all ingredients are combined, scraping down the sides of the bowl with a spatula as needed.
Pour over brownie layer.
In food processor, puree strawberries until you h ave 1/2 cup pureed strawberries. Add 1/4 cup sugar and 2 Tbsp milk and combine.
Pour strawberry mix over cheesecake layer and swirl, using a knife (be careful not to insert the knife too deep or it will pull up the brownie layer and leave brownie crumbs through your cheesecake).
Bake on 325F for 45 minutes (center should be almost set)
Allow to cool on stovetop for one hour before transferring to refrigerate. Refrigerate for 4-6 hours before serving. Top with additional sliced strawberries, if desired.
*Be careful that the melted chocolate is not too hot when you add it to the cream cheese. The chocolate should be JUST warm enough to completely melt and shouldn't be hotter than lukewarm.