Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

And last but not least this great gem from !

His other steps you can find here : (Part 1) - https://www.furaffinity.net/view/42281437/
And (Part 2) - https://www.furaffinity.net/view/42281499/

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Okay this is the final product and recipe for the 3 layer cheesecake. This is my own modification of a brownie bottom cheesecake If you want to do the plain brownie bottomed cheesecake Omit the noted steps below

I hope everyone here and at ~faccc2 enjoy

3 layer strawberry banana cheese cake

Ingredients

Brownies:

Nonstick baking spray
3/4 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1/4 teaspoons fine salt
1 stick (8 tablespoons) unsalted butter
2 ounces semisweet or bittersweet chocolate, chopped
1 cup sugar
2 large eggs, slightly beaten

Cheesecake:

16 ounces cream cheese, at room temperature
2/3 cup sugar
2/3 cup sour cream
3 large eggs, separated
1 teaspoon vanilla extract
2 ripe bananas
3-4 chopped strawberries pureed

Directions

For the brownies: Preheat the oven to 350 degrees F.
Spray a 10-inch springform pan with nonstick baking spray.
Whisk together the flour, cocoa powder and salt in a medium bowl.

Melt the butter and chocolate in a medium saucepan over medium heat, stirring frequently, until completely melted, then let cool for 10 minutes.
Stir in the sugar and eggs.
Add the flour mixture, and stir to combine.

Pour brownie batter into the prepared pan and tap the pan gently to ensure the batter is even.
Bake until the top is set and the edges start to pull away from the sides of the pan, about 30 minutes.
Remove from the oven and let cool completely on a baking rack.
(optional step grease the sides of the pan above the brownie with butter then dust with a mix of sugar and coco powder)

For the cheesecake: Meanwhile, beat the cream cheese with an electric mixer until smooth.
Add the sugar and beat until light and fluffy, about 2 minutes.
Add the sour cream and mix until just incorporated.

Stir in the egg yolks and vanilla extract by hand, one by one, taking care not to overmix or your cheesecake will turn into a souffle. (if you want a regular brownie bottom cheese cake skip these steps)

Now separate the cheese cake mixture into two separate bowls
In one bowl gently mix in strawberries puree gently mix till fully incorporated. (optional add a few drops red food color for that bright pop of color)

Mash banana with a fork and gently mix into second batch of batter, mix till fully incorporated (again a few optional drops yellow food color can get you that bright pop)
(stop skipping steps here for the regular brownie bottom cheese cake)

Using an electric mixer beat egg whites till you can get stiff peaks
then with a latex spatula gently fold the egg whites into your batter just enough till its incorporated (divided in two for the layer cake)
Wrap the bottom of the pan and up the sides with foil and place in a roasting pan.

Pour the cheesecake batter on top of the brownie layer and spread it evenly on top. (starting with the heaviest banana layer and finishing with the strawberry for our layer cake)
Fill the roasting pan with water until it reaches halfway up the side of the springform pan.

Bake until the center is jiggly but the surface is set, about 1 hour.
Turn off the oven and leave the cheesecake inside for 30 minutes.
Remove the cheesecake from the oven and run a sharp knife around the edges of the cake to release from the pan. (if you butter and coat the sides like I did this step shouldn't be necessary)

Let rest on a baking rack until completely cool.
Cover and refrigerate for 8 hours or up to overnight before serving.