Brigadeiro Cheesecake
Ingredients:
For the crust:
200 g (about 2 cups) chocolate cookies or Oreos, crushed
80 g (6 tbsp) unsalted butter, melted
For the cheesecake filling:
500 g (about 2 ½ cups) cream cheese, softened
200 g (1 cup) granulated sugar
3 large eggs
200 g (7 oz) dark chocolate, melted and cooled
200 ml (¾ cup) heavy cream
1 tsp vanilla extract
For the brigadeiro topping:
1 can (395 g) sweetened condensed milk
3 tbsp unsweetened cocoa powder
2 tbsp unsalted butter
Chocolate sprinkles (for decoration)
Instructions:
1. Prepare the crust
Mix crushed chocolate cookies with melted butter.
Press firmly into the bottom of a springform pan (22–24 cm).
Bake at 175°C (350°F) for 8 minutes. Let cool.
2. Make the cheesecake filling
In a large bowl, beat cream cheese and sugar until smooth.
Add eggs one at a time, mixing gently.
Stir in melted chocolate, heavy cream, and vanilla.
Pour the batter over the crust.
3. Bake
Bake at 160°C (320°F) for 50–60 minutes, until the edges are set but the center is slightly jiggly.
Turn off the oven, leave the cheesecake inside with the door slightly open for 1 hour.
Chill in the fridge for at least 4 hours (preferably overnight).
4. Make the brigadeiro topping
In a saucepan, combine condensed milk, cocoa, and butter over medium-low heat.
Stir constantly until thickened (about 10 minutes) – it should resemble a spreadable fudge.
Let cool slightly, then spread over the chilled cheesecake.
5. Finish & decorate
Sprinkle with chocolate sprinkles (optional).
Chill for 30 more minutes before serving.
