Dessert Recipe

Prepare and preheat

Position an oven rack in the middle. Preheat oven to 350°F (175°C). Line a 8x8-inch square baking pan with parchment paper leaving 2 overhangs for easy removal and lightly butter the paper.

Melt chocolate and butter

In a heatproof bowl set over a pan of simmering water (double boiler) or in short bursts in the microwave (20–30 seconds, stirring between), melt 0.75 cups unsalted butter and 1 cup semisweet chocolate chips together until smooth. Stir to combine and remove from heat; allow to cool 3–5 minutes.

Mix sugars and eggs

Whisk together 1 cup granulated sugar and 0.25 cup packed light brown sugar in a bowl. Add 2 large eggs, one at a time, whisking well after each until mixture is glossy. Stir in 1 tsp vanilla extract.

Combine wet and dry

Pour the slightly cooled chocolate-butter mixture into the sugar-egg mixture and stir until combined. Sift in 0.75 cup all-purpose flour, 0.25 cup unsweetened cocoa powder, 0.5 tsp fine salt, and 0.25 tsp baking powder. Fold gently until just combined; do not overmix. Fold in 1 cup semisweet chocolate chips. Batter will be thick.

Bake

Spread batter evenly into the prepared 8x8 pan and sprinkle the optional 0.25 cup extra chocolate chips on top. Bake in preheated 350°F (175°C) oven for 22–28 minutes, or until the edges look set and a toothpick inserted near the center comes out with a few moist crumbs (avoid a clean toothpick for fudgy brownies).

Cool and serve

Remove brownies from oven and let cool in pan on a wire rack for at least 30 minutes. Use parchment overhangs to lift brownies from pan. Cool completely for cleaner slices, or serve warm with ice cream. Cut into 9 squares and serve.

Prepare pan and crust

Preheat oven to 325°F (160°C). Wrap the outside bottom and lower sides of a 9-inch springform pan tightly in two layers of heavy-duty foil (to protect from water if using a water bath). In a medium bowl, combine 1.5 cups graham cracker crumbs, 0.25 cup granulated sugar (crust), and 0.33 cup melted unsalted butter. Press the mixture firmly and evenly into the bottom (and slightly up the sides if desired) of the springform pan. Chill in the refrigerator while you make the filling.

Make the filling

In a large mixing bowl or stand mixer fitted with the paddle attachment, beat 32 oz room-temperature cream cheese on medium speed until very smooth and free of lumps (about 2–3 minutes). Gradually add 1 cup granulated sugar (filling) and beat until combined. Scrape bowl. Add 0.5 cup sour cream and beat until incorporated. Mix in 2 tsp vanilla extract, 1 tsp lemon zest (optional), 2 tablespoons all-purpose flour, and 0.25 tsp fine salt. Add 3 large eggs one at a time, beating on low speed and scraping the bowl after each addition; do not overbeat—stop when each egg is just incorporated to avoid adding air.

Assemble for baking

Pour the cheesecake batter over the chilled crust, smoothing the top with an offset spatula. Tap the pan gently on the counter to release large air bubbles.

Bake in water bath

Place the wrapped springform pan in a large roasting pan. Pour hot water into the roasting pan to come halfway up the sides of the springform pan (about 1–2 inches). Bake at 325°F (160°C) for 55–70 minutes, or until the edges are set and the center still slightly jiggles when gently shaken. Avoid overbaking to prevent cracks.

Cool and chill

Turn off the oven, crack the oven door, and let the cheesecake sit in the oven for 1 hour to cool gradually. Remove from the water bath and unwrap foil. Run a thin knife around the inside edge of the pan to loosen (optional). Let cool to room temperature on a wire rack, then refrigerate uncovered for at least 4 hours or preferably overnight to fully set.

Serve

Release the springform pan rim, transfer the cheesecake to a serving plate, and slice with a knife dipped in hot water and wiped dry between cuts for clean slices. Serve plain or with fresh berries, fruit compote, or whipped cream.