BakingKids friendlyRecipesShane Smith

Chocolate Brownie Cheesecake

30-35 mins Cook
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Father’s Day is just around the corner and what better way to say “I Love You” than Shane Smith‘s gorgeous Chocolate Brownie Cheesecake. The marriage of rich brownie and creamy baked vanilla cheesecake is a match made in heaven.

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Chocolate Brownie Cheesecake

Chocolate Brownie Cheesecake

prep time
25 mins
cooking time
30-35 mins
total time
60 mins


  • Weighing scales

  • Oven

  • 1 x 9” loose bottom cake tin

  • Parchment paper

  • Mixing bowls

  • Saucepan

  • Microwave

  • Sieve

  • Whisk

  • Spatula

  • Piping bag

  • Star nozzle

  • Chopping board

  • Small knife


  • Brownie base:

  • 110g butter

  • 200g Gem dark chocolate chips

  • 100g Gem caster sugar

  • 2 medium eggs

  • 95g Gem plain flour

  • 15g unsweetened cocoa powder

  • pinch salt

  • Vanilla Cheesecake:

  • 440g cream cheese

  • 80g Gem caster sugar

  • 2 medium eggs

  • Dash vanilla essence

  • 150ml cream to garnish (optional)

  • 8 strawberries to garnish (optional)


Preheat your oven to 180C/160C fan
Line the base and sides of a 9” round loose bottom baking tin with parchment paper and set aside.
For the brownie, add the chocolate and butter to a bowl and set over a pot of gently simmer water. Use can also use the microwave.
Once melted and combined, set aside to cool slightly.
In a separate bowl, whisk together the eggs and sugar.
Add the melted chocolate mixture and combine.
Finally sieve in the flour, salt and cocoa powder and mix.
Spoon this batter into the base of the lined tin. Holding back one tablespoon of brownie mix. Set aside.
To make the cheesecake layer, in a bowl, mix the cream cheese and sugar until smooth.
To this add the eggs and mix until combined.
Pour the cheesecake mix on top of the uncooked brownie layer.
Mix the reserved brownie mix with a tablespoon of water and drizzle this over the cheesecake layer and using the back of a knife, pull through the mix to create a marble design.
Place into the preheated oven and bake for 30-35 minutes.
The edges should take on a light brown colour but the centre will still have a wobble. That’s ok as it will firm up as it cools.
Allow to cool for 20 minutes before placing in the fridge for a minimum of 3 hours, preferably overnight.
Once cool, you can slice and serve as is. For an added touch, use whipped cream and pipe 8 rosettes on top and place a fresh strawberry on each one. This is optional but adds a gorgeous pop of colour and flavour.

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