White Chocolate and Vanilla Cheesecake with Fudge Brownie Crust
Vanilla Bean, White Chocolate Cheesecake with Fudge Brownie Crust with blood orange mixed berry sauce on top. Yes, it’s as good as it sounds!
Servings: 5 cheesecakes
Ingredients
Fudge Brownies
- 1 box Pillsbury Chocolate Fudge Brownie Mix (family size)
- ⅔ cup butter (⅔ cup = 10½ tbsp)
- 2 large eggs
- 2 tablespoon coffee or espresso
White Chocolate and Vanilla Cheesecake
- 16 oz cream cheese 2 blocks = 16oz
- 1 tablespoon vanilla bean paste
- 2 tablespoon fresh squeezed lemon juice
- 2 tablespoon powdered confectioners sugar
- 2 tbsp white chocolate chips
- ⅔ cup heavy whipping cream
Blood Orange Mixed Berry Sauce
- 2 cups mixed berries, fresh or frozen
- 1 blood orange, peeled and diced
- 2 tablespoon granulated sugar
- 2 tablespoon water
Instructions
- Pull the cream cheese (for the cheesecake) out of the refrigerator and let it sit at room temperature while you prep the brownies.
- Melt & brown butter then stir into brownie mix (you will not be using the same ingredients listed on then brownie mix box). Add in eggs and brewed coffee or espresso.
- Lightly grease (or line pan with parchment paper) in an 8x8 pan. Pour in brownie batter and bake at 350°F for 30-40 min (until center of brownies appear “set.”
- While the brownies are baking, prep the cheesecake filling.
- Start by melting the white chocolate in a bowl. I usually heat the chips in 30 second increments in the microwave and stir until smooth.
- In a (separate) large mixing bowl, whip the cream cheese, Pure Vanilla Bean Paste, powdered sugar, freshly squeezed lemon juice, and melted white chocolate together until smooth, creamy, and well incorporated and set aside.
- In another separate bowl, whip heavy cream for about 2 minutes until soft peaks begin to form. Gently fold the whipped cream into the cheese mixture with a spatula.
- Line a cookie sheet with parchment paper and place biscuit cutter on the cookie sheet. Line the inside of the biscuit cutter with a strip of parchment paper - tape the seams to form little ring-shaped molds.
- After the baked brownies have time to cook, remove them from the 8x8 pan and place them in a food processor. You’re going to “purée” the brownies into what looks like a soft brownie butter. Spoon it into the biscuit cutter molds and pack it down. This will be the crust for your cheesecake.
- Layer the cheesecake filling on top of the brownie crust in the ring shaped molds with the biscuit cutter.
- Place the cookie sheet with the filled molds in the refrigerator for at least 45 minutes to chill and set.
- While the cheesecakes chill, you’re going to make the berry topping. Peel and dice the blood orange.
- In a small saucepan over medium heat, combine diced orange pieces, frozen berries, sugar, and water for about 5 minutes, stirring occasionally. Once they’re cooked down, remove from heat and set aside.
- After the cheesecakes are set, peel the parchment paper lining off and drizzle with blood orange-mixed berry sauce to serve.- ENJOY!
Nutrition
Serving: 1cheesecake