Chocolate Brownie Cheesecake

June 8, 2023

30-35 mins Cook

1783

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

agnesgempackfoods-ie

prep time

25 mins

cooking time

30-35 mins

servings

8-10

total time

60 mins

Equipment

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

Ingredients

Brownie base:
110g butter
200g Gem dark chocolate
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)

Instructions

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, I whipped cream and piped 8 rosettes on top and placed a fresh strawberry on each one. This is optional but adds a gorgeous pop of colour and flavour.