Directions:
Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
Prepare the brownie layer: In a medium bowl, whisk together the melted butter and sugar. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In another bowl, sift together the flour, cocoa powder, salt, and baking powder. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Pour the brownie batter into the prepared pan and spread it evenly.
Bake for 15-20 minutes, until the brownie layer is set but not fully cooked. Let it cool slightly.
Prepare the cheesecake layer: Beat the cream cheese and sugar together until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Pour the cheesecake mixture over the cooled brownie layer.
Bake for 35-40 minutes, until the cheesecake is set and slightly golden on the edges. Let it cool completely, then refrigerate for at least 4 hours or overnight.
Prepare the blueberry sauce: In a saucepan over medium heat, combine the blueberries, sugar, and lemon juice. Cook until the blueberries release their juices and the mixture begins to simmer. Add the cornstarch mixture and cook until thickened.
Serve:
Once the cheesecake is chilled, top it with the blueberry sauce before serving.
Enjoy this decadent Blueberry Brownie Cheesecake—a perfect combination of rich brownies, creamy cheesecake, and fresh blueberries, making an irresistible dessert!
Nutritional Information:
– Calories: 450 kcal
– Servings: 12 servings
