Brigadeiro Cheesecake Recipe
Ingredients
For the crust:
200 g (about 2 cups) chocolate cookies (like Oreo, without filling)
100 g (7 tbsp) unsalted butter, melted
For the cheesecake filling:
450 g (16 oz) cream cheese, softened
1 can (395 g / 14 oz) sweetened condensed milk
200 g (7 oz) dark or milk chocolate, melted and cooled
2 large eggs
1 tsp vanilla extract
1 tbsp cornstarch (optional, for extra firmness)
For the brigadeiro topping:
1 can (395 g / 14 oz) sweetened condensed milk
2 tbsp cocoa powder
1 tbsp unsalted butter
100 ml (½ cup) heavy cream
Chocolate sprinkles (for decoration)
Instructions
1. Make the crust:
1. Crush the chocolate cookies into fine crumbs (using a food processor or bag + rolling pin).
2. Mix with melted butter until it resembles wet sand.
3. Press firmly into the bottom of a springform pan (about 20 cm / 8-inch).
4. Bake at 180°C (350°F) for 8 minutes, then set aside to cool.
2. Prepare the filling:
1. In a large bowl, beat the cream cheese until smooth.
2. Add condensed milk, melted chocolate, and vanilla; mix well.
3. Add eggs one at a time, mixing gently after each.
4. Pour the filling over the cooled crust.
5. Bake at 160°C (320°F) for 50–60 minutes, until the center is just set.
6. Turn off the oven, crack the door open, and let it cool inside for 1 hour.
7. Chill in the fridge for at least 4 hours or overnight.
3. Make the brigadeiro topping:
1. In a saucepan, combine condensed milk, cocoa powder, and butter.
2. Cook over medium heat, stirring constantly, until thickened (about 8–10 minutes).
3. Remove from heat and mix in the heavy cream to make it spreadable.
4. Let cool slightly, then pour over the chilled cheesecake.
5. Sprinkle with chocolate sprinkles.
Serving tips
Serve cold for the best texture.
Add fresh strawberries or raspberries for a fruity touch.
Store in the refrigerator for up to 4 days.
