Brownie cheesecake

Brownie cheesecake

Marc, graphic designer and blogger


„Delicious! Cheesecake and brownie, what could go wrong? One thing: if the cheesecake splits in the oven, cover the cracks with some whipped cream and nobody will notice! Find Marc at www.baketotheroots.de“

Difficulty

Easy 👌
25
min.
Preparation
75
min.
Baking
240
min.
Resting

Ingredients

Servings:-12+
120 g
bittersweet chocolate
120 g
butter
5
eggs
60 ml
milk
350 g
sugar (divided)
100 g
all-purpose flour
1 pinch
salt
500 g
cream cheese
125 g
sour cream
1 tsp
vanilla extract
butter for greasing
flour for dusting
fresh raspberries for serving
100 ml
whipping cream (optional)
1 tbsp
confectioner's sugar (optional)
Metric
Imperial
  • 120 g bittersweet chocolate
  • 120 g butter
  • 5 eggs
  • 60 ml milk
  • 350 g sugar (divided)
  • 100 g all-purpose flour
  • 1 pinch salt
  • 500 g cream cheese
  • 125 g sour cream
  • 1 tsp vanilla extract
  • butter for greasing
  • flour for dusting
  • fresh raspberries for serving
  • 100 ml whipping cream (optional)
  • 1 tbsp confectioner's sugar (optional)

Utensils

  • oven
  • large bowl
  • whisk
  • small saucepan
  • knife
  • springform pan (ø 23 cm/9 inch)
  • spatula
  • stand mixer or hand mixer with beaters

Enjoy with

London fog
Try our London fog as a pairing: the bergamot flavor of the tea provides a light counterpart to the creamy cheesecake and rich brownie.

Nutrition per serving

Cal
471
Protein
10g
Fat
29g
Carb
42g

Step 1/6

Preheat oven to 180°C/350°F. In a small saucepan, melt butter and chocolate over medium-low heat. Set aside. In a stand mixer, beat some of the eggs, milk, and part of the sugar. Add molten butter and chocolate mixture and beat until well combined. Add flour and a pinch of salt and beat until smooth.
  • 120 bittersweet chocolate
  • 120 butter
  • eggs
  • 60 ml milk
  • 200 sugar
  • 100 all-purpose flour
  • pinch salt
  • oven
  • small saucepan
  • stand mixer or hand mixer with beaters

Preheat oven to 180°C/350°F. In a small saucepan, melt butter and chocolate over medium-low heat. Set aside. In a stand mixer, beat some of the eggs, milk, and part of the sugar. Add molten butter and chocolate mixture and beat until well combined. Add flour and a pinch of salt and beat until smooth.

Step 2/6

Grease a springform pan with some butter and dust with flour if needed. Add brownie dough and smooth out surface. Bake in the preheated oven at 180°C/350°F for approx. 25 min.
  • butter for greasing
  • flour for dusting
  • springform pan
  • spatula

Grease a springform pan with some butter and dust with flour if needed. Add brownie dough and smooth out surface. Bake in the preheated oven at 180°C/350°F for approx. 25 min.

Step 3/6

In the meantime, add cream cheese, remaining sugar, remaining eggs, sour cream and vanilla extract to a large bowl. Whisk until smooth.
  • 500 cream cheese
  • 150 sugar
  • eggs
  • 125 sour cream
  • tsp vanilla extract
  • large bowl
  • whisk

In the meantime, add cream cheese, remaining sugar, remaining eggs, sour cream and vanilla extract to a large bowl. Whisk until smooth.

Step 4/6

Remove springform pan from oven and reduce temperature to 160°C/320°F. Fill cream cheese mixture into pan and smooth out surface. Return to oven and bake for approx. 50 – 55 min. until the filling has set.
  • oven
  • spatula

Remove springform pan from oven and reduce temperature to 160°C/320°F. Fill cream cheese mixture into pan and smooth out surface. Return to oven and bake for approx. 50 – 55 min. until the filling has set.

Step 5/6

Remove cake from oven. Let cool a little before running a small, sharp knife along the inside edge of the pan. Open pan and remove sides. Once the cake has cooled, transfer to refrigerator and chill for at least 4 hrs or ideally overnight.
  • knife

Remove cake from oven. Let cool a little before running a small, sharp knife along the inside edge of the pan. Open pan and remove sides. Once the cake has cooled, transfer to refrigerator and chill for at least 4 hrs or ideally overnight.

Step 6/6

Beat cream and confectioner's sugar until stiff. Spread a thin layer of whipped cream over the cake and serve garnished with fresh raspberries.
  • 100 ml whipping cream
  • tbsp confectioner's sugar
  • fresh raspberries for serving
  • stand mixer or hand mixer with beaters

Beat cream and confectioner's sugar until stiff. Spread a thin layer of whipped cream over the cake and serve garnished with fresh raspberries.