Jack Daniels Upside Down Double Chocolate Cheesecake
Submitted by wew1
Jack Daniels upside-down double chocolate cheesecake layers a whiskey-spiked chocolate cheesecake under fudge brownie batter, baked together and finished with chocolate ganache. A crustless showstopper.
YIELD
1 cakePREP
20 minCOOK
1 hrsREADY
1 hrsA crustless chocolate cheesecake that breaks every rule and comes out brilliant for it. The cheesecake layer goes in the pan first, whiskey-spiked and loaded with melted chocolate chips, then after 30 minutes of baking the brownie batter gets spooned on top and finishes in the same oven. When flipped, the brownie becomes the crust and the cheesecake rides on top.
Jack Daniels is the flavor backbone. Just two tablespoons of whiskey in the cheesecake batter doesn’t taste boozy but adds a caramel-smoke depth that complements the chocolate. The brownie layer contributes that classic fudgy, chewy texture you’d expect from a pan of proper brownies.
Ganache poured over the chilled cake finishes it with a glossy mirror top, sealing the whole thing like a proper patisserie project.
Pro Tips
- Spoon the brownie batter from the edges inward. Dumping it in the center sinks into the cheesecake layer and ruins the separation.
- Bake only until a toothpick comes out “almost” clean. The cheesecake continues to set as it cools, and an overcooked one cracks.
- Chill thoroughly before removing the springform sides. Warm cheesecake collapses at the edges when unmolded.
- Pour the ganache while the cake is cold. Warm cake and warm ganache merge into a chocolate pond rather than a clean top layer.
Variations
Ingredients
Directions
In microwave-safe glass bowl, melt chocolate chips with milk in microwave oven on high (100%) power 1 to 1½ minutes or until smooth when stirred.
Set aside.
Meanwhile, in large bowl of electric mixer, beat cream cheese and sugar until smooth.
Beat in eggs until well blended. Beat in melted chocolate mixture and whiskey until thoroughly blended.
Spoon into buttered 9-inch springform pan.
Bake in preheated 400-degree oven 15 minutes; reduce oven temperature to 350℉ (180℃) and continue baking 15 minutes.
Remove from oven and carefully spoon on Fudge Brownie Batter evenly, starting at edges and working toward center.
Return to 350- degree oven and bake another 35 to 40 minutes or until toothpick inserted in center comes out almost clean.
Cool completely; refrigerate until thoroughly chilled.
Remove sides of pan from cake.
Spread Chocolate Ganache evenly over top of cake.
Return to refrigerator and chill until ganache is set.
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