Brownie Bottom Vanilla Chai Cheesecake

Make a cheesecake, and make brownies at the same time, and everyone will thank you!

What can be better than brownies and cheesecake at the same time?  I’m waiting… ;D

Brownie Base

This is a classic brownie recipe, adjusted to fit into a 9 or 10 inch springform pan.  You can easily replace the all purpose flour with gluten free.  There’s just enough coffee in it so enhance the flavour of the dark chocolate.  Melting the butter, sugar and chopped dark chocolate over a bain marie (water bath, simmering water in a small pot) is the first step.  And yes, if you have a microwave, feel free to put it to use by combining everything in a small bowl, and cooking it  in 30 second increments, stirring and repeating till melted.  Let this cool.

Combine the eggs, brown sugar and vanilla in a large bowl. Combine the cocoa powder, flour, baking powder and salt in another bowl.  And then all three are combined, the coffee is stirred in, and then the batter is scooped into the lined springform pan.  Let this bake till just set on top, about 10 minutes.  It will cool down as you work on the filling.

Chai Cheesecake Filling

We love the cheesecake that we enjoy at Junior’s every time we visit Manhattan.  Truly, the creamiest, and yet not too wet, and not too sweet cheesecake ever!  The standard by which we measure all other cheesecakes.  So this is the recipe that I use for all my cheesecakes.  This is just a classic vanilla cheesecake, but with the added bonus of warm chai spices.  I have a chai spice blend that I keep on hand, to add to everything from waffles to banana bread!  Instead of the heavy cream that the recipe originally calls for, I often will replace it with sour cream, for that added bit of tang.  But they are totally interchangeable, so you do you. 

No Water Bath Needed!

Yes, most classic cheesecakes are baked in a water bath.  This means that the pan must be wrapped in foil, and then placed in an even larger roasting pan etc which will also hold water.  The water will warm up in the oven, giving the cake an even moist heat in which to cook.  And yes, it does work in minimizing the chances of a crack or two appearing on the surface.  Some recipes give the alternative of placing a pan of water on the rack below the cheesecake, to steam as it bakes. 

But here is a method that I learned from Ashley over at The Recipe Rebel.  Cook the cake on a really low temperature, 275F, for a longer period of time, and then leave the cake to slowly cool down in the oven after the heat has been turned off.  No water involved in any way. It really works!  NO Cracks!  But you can’t be in a rush.  In fact, as is the case with all cheesecakes, bake it the day before you want to serve it.  Not only should it come to room temperature, it should actually be chilled.  This will help set the interior, so that  the texture is even from edges to centre.  Over night in the fridge is ideal.  Then no matter which type of cake you are making, if you want to top it, it will be firm and ready to accept any type of ornamentation.  Which brings me to the next step!

Rose Harissa Strawberry Sauce

This simple sauce is really wonderful on just about anything.  Pancakes, check. Pound cake, check, in Strawberry Shortcake Ice Cream, check, the options are endless.  So I knew that to finish this cake off, this simple sauce is the perfect finish.  This sauce can be made while the cake is chilling.

You will start with halved or quartered strawberries (raspberries can also be included if you have them on hand and they need to be used up) sugar and a little white balsamic vinegar. Yes, balsamic vinegar!! The tangy sweetness of this vinegar really brings out the sweetness of the berries, plus adds an extra layer of flavour.  I like using white balsamic vinegar because it doesn’t muddy the finished product.  This will all get roasted in the oven till soft and aromatic.  Purée the mixture in a blender till you are happy with the consistency.  Now add the final touch: Rose Harissa! The sweet subtle heat of this spice blend does wonderful things when added to fruit. Only use as much as you want, a subtle background of warmth is perfect.  The sauce can be chilled till needed.

To Serve

Once the cake has totally chilled in the fridge, I usually do this overnight, you can remove the sides of the pan, slice it up, and pour some sauce over the slices.  A few scattered berries, and this is pretty well the most lovely cheesecake you can serve, all year round.  Jim gives this cake a resounding two thumbs up!!!  The first slice he had he commented on the flavour of the spices, they really made an impact on him. Yay!

If I am making this, or any cheesecake for just Jim and myself, I cut the recipe in half, and use a 6 inch springform pan.  This gives us 6 perfect slices, to enjoy during a week.  Just enough to be happy, without much guilt!  But just remember, if halving the recipe and using different sized pans, you will want to adjust the baking time, checking earlier, and using the visual cues for doneness.

Add this Brownie Bottom Chai Cheesecake to your collection, you will be so happy!  And while you’re at it, check out my Pumpkin Cheesecake with Toasted Marshmallows, Salted Bourbon Caramel Cheesecake, and The Best No Bake Balsamic Strawberry and Pink Peppercorn Cheesecake.

5 from 1 vote

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Brownie Bottom Vanilla Chai Cheesecake

What's not to love about a decadent brownie base, a creamy fragrant vanilla and chai spiced cheesecake, topped with a punchy berry sauce? Perfection. Best made in advance, and can easily be halved.

Course Dessert

Cuisine North American

Keyword brownie, chai, cheesecake, rose harissa, strawberries, vanilla

Prep Time 20 minutes

Cook Time 1 hour 30 minutes

Chilling 4 hours

Servings 12

Ingredients

Brownie Base

• 1/2 cup unsalted butter, or 115 grams
• 1/4 cup white sugar, or 50 grams
• 7 oz dark chocolate, 70% or more, or 200 grams
• 1/2 cup cocoa powder, or 50 grams
• 1 cup gluten free cup for cup flour blend, or 115 grams, see Notes
• 1/2 tsp xanthan gum omit if your GF flour blend already contains xanthan gum
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/2 cup packed + 1 tbsp light brown sugar
• 2 large eggs
• 1/2 tsp vanilla extract
• 1 1/2 tbsp brewed coffee

Chai Spice Blend, blend together and store in a sealed jar

• 2 tbsp cinnamon
• 2 tbsp ginger
• 1 tbsp cardamom
• 2 tsp cloves
• 2 tsp coriander
• 1 tsp nutmeg
• 1 tsp allspice
• 1 tsp white pepper

Vanilla Chai Cheesecake

• 4 8 oz 250 grams each packages cream cheese, at room temperature
• 1 2/3 cups sugar
• 1/4 cup cornstarch
• 1 tbsp pure vanilla extract
• 2 extra large eggs, room temperature
• 3/4 cup sour cream
• 2 tbsp of the chai spice mixture

Rose Harissa Strawberry Sauce

• 2 cups sliced strawberries
• 1/4 cup granulated cane sugar
• 2 tsp white balsamic vinegar
• 1/4-1/2 tsp Rose Harissa, or more to taste
• fresh berries, garnish

Instructions

Brownie Crust:

1. Preheat oven to 350F/180C. Line the base of a 9 or 10" springform pan with parchment paper, and grease the sides. Set aside.
2. Place the butter, sugar, and dark chocolate together in a bowl setting over simmering water in a small pot, stirring every regularly till melted, and then cool slightly. Alternately you can use a microwave to melt, on 30 second increments.
3. Sift the cocoa into a medium mixing bowl, add the flour, xanthan gum if using, salt, and baking powder, and lightly whisk to combine.
4. In larger bowl, beat together the eggs, brown sugar and vanilla. Stir in the brewed coffee. Add the melted chocolate mixture and beat to combine.
5. Add the flour mix, and stir to combine thoroughly.
6. Spoon the batter into prepared pan and spread in a layer across the bottom
7. Bake for 10 minutes, or until the top is just set. Leave to cool completely.

Vanilla Chai Cheesecake

1. Set the temperature of the oven to 275° F.
2. Place 1/4 of the cream cheese (one 8 oz container if using separate packages), 1/4 cup of the sugar and the cornstarch in a large bowl. Beat with a hand mixer. Or use a stand mixer.
3. Beat on low until creamy, about 3 minutes. Then beat in the remaining cream cheese.
4. Increase the speed to high and beat in the remaining 1 cup of sugar and then the vanilla.
5. Decrease the speed to medium high.
6. Blend in the eggs one at a time, beating the batter well after each egg.
7. Blend in the sour cream and chai spice blend. Mix only till completely blended. Do not overmix.
8. Gently spoon the batter over cooled brownie crust.
9. Give the pan a couple of gentle taps to release any air bubbles.
10. Bake in the centre of the oven till the outer 2 inches of the edges are set, and the centre is still slightly jiggly, anywhere between 1 hour 15 minutes to 1 1/2 hours. Turn off the oven. Leave the cake in the oven to cool down as the oven cools.
11. Remove the cake from the oven to a wire cooling rack. After 15 minutes gently run a knife along the outer edge of the cake to loosen it. Keep the pan intact and cool to room temperature.
12. Cover the cake with plastic wrap and refrigerate until it is completely cold, at least 4 hours or overnight.
13. Remove the sides of the pan, and place the cake onto a serving plate.

Rose Harissa Strawberry Sauce, can be made while the cheesecake is chilling

1. Preheat the oven to 375F.
2. Combine the strawberries, sugar and white balsamic vinegar in a baking dish. Let everything macerate for 15 minutes to let some of the juices release from the berries.
3. Bake in the oven for 20 minutes or so, till softened.
4. Let everything cool down and then place into a blender. Whiz till a rough purée is achieved. If lumps of berry are still there, that's good, it will add texture to the ice cream. Stir through the rose harissa, as much as you want. I like the sweet heat to be felt, so I err on the side of 1/2 tsp. Store in a container in the fridge till chilled. The juices will thicken a bit, which is good.

5. Serve with sauce and sliced fresh berries if desired.

Recipe Notes

Feel free to use regular all purpose flour if gluten is not a concern.

Baking time depends on each oven - check on the cake after one hour, without opening the door, and see if the cake is getting golden. After an hour and 10 minutes check on the colour and texture, the centre of cake should be jiggly. 
Feel free to cut this recipe in half and bake in a 6 or 7 inch springform pan. This will easily give you 6 perfect little slices.  If using a different sized pan, start checking earlier, and still look for the visual cues for doneness.