Brownie Cheesecake

A layer of a fudgy brownie, topped with a creamy baked cheesecake, and then whipped cream AHHHHH.

I love this, I always love cheesecakes, but I especially loved this.

I don’t really have anything else to say…let’s just get into it.

A slice of the brownie cheesecake on a white plate, with the full cheesecake in the background.

Video Tutorial

Breakdown of the process

This recipe does have quite a few part to it, so here’s a quick breakdown of what we are going to be doing:

  • Make the brownie batter and save a little for later
  • Bake this then let it cool slightly
  • Make the cheesecake batter
  • Add this on top of the baked brownie
  • Swirl the extra brownie batter on top
  • Bake this in a water bath
  • Let the cheesecake cool in the oven for 1 hour
  • Let the cheesecake cool overnight
  • The next day you can decorate it if you want, but then it is finally done woohoo
The top of the cheesecake after whipped cream swirls and mini brownies were added on top.

The brownie layer

The first thing we are going to make is the brownie layer.

We’re going to bake this in our cake tin first, then add the cheesecake batter on top and bake it again. 

DON’T WORRY the brownie does not end up over baked or dry, it will stay fudgy.

Here are the ingredients I used to make the brownie layer:

  • Unsalted butter
  • Dark chocolate – make sure to use dark chocolate and not milk. Milk chocolate will just add extra sweetness without adding enough chocolate flavour. So dark chocolate works best.
  • Eggs 
  • Sugar – I used a mixture of both granulated and brown sugar. The brown sugar is going to add extra flavour and fudginess.
  • Plain flour – also known as all purpose flour.
  • Cocoa powder – unsweetened cocoa powder is best to use.
  • Salt – to enhance the flavours.
The brownie batter inside of a cake tin, before being baked.
The brownie inside of the tin, after baking.

The cheesecake batter

For the cheesecake layer, we’re going to be making a baked cheesecake.

Baked cheesecakes usually have eggs in them, this is the main reason why they are baked.

I make a baked cheesecake without eggs though, so you might be wondering why I still bake it.

JUST TRUST ME…baking it completely changes the texture, it makes the cheesecake nice and creamy. 

I digress, these are the ingredients I used to make it:

  • Cream cheese – make sure to use full fat cream cheese.
  • Granulated sugar – caster sugar works too.
  • Corn flour – also known as corn starch.
  • Vanilla extract
  • Double cream – also known as heavy cream.
  • White chocolate – this is not making the cheesecake taste like white chocolate. It is here to help with the texture and the setting of the cheesecake, so make sure not to skip it.
The ingredients needed to make the cheesecake batter.

The water bath

We’re going to be baking this cheesecake in a water bath.

If you’ve never baked cheesecake in a water bath, let me give a quick explanation why we do it.

Essentially, cheesecakes hate drastic changes in temperature.

If we were to put our cheesecake straight into the oven without a water bath, that would be a very drastic change in temperature.

So the water helps regulate the temperature of the cheesecake in the oven; it stops it from getting too hot as it bakes.

This prevents the cheesecake from cracking, and it also gives you a much smoother creamier cheesecake.

To bake a cheesecake in a water bath, all you need to do is add your tin with the unbaked cheesecake in it, into a large baking/roasting tray that has high sides.

Fill this tray with hot water until it reaches about halfway up the the sides of the tin with the cheesecake in it and that is it, that’s your water bath.

Just carefully place this into your oven and you’re good to go.

I know this is an extra step, but it makes a huge difference so don’t try skipping it.

The cheesecake inside of the water bath.

Springform vs regular cake tin

Whenever I make cheesecake, I always bake it in a regular cake tin.

Most recipes will tell you to use a springform or a loose bottomed cake tin.

Let me explain why I use a regular cake tin.

Since cheesecakes are baked in water baths, when you are using a springform tin, you need to wrap the outside of the tin a few times with tinfoil.

This stops the water, from the water bath, getting inside the tin with the cheesecake in it.

With regular cake tins, you don’t have to do this because there is no gap for the water to get in to.

That’s the only reason why I prefer using a regular cake tin, it just saves a step.

WITH THAT BEING SAID, taking the cheesecake out of a regular cake tin, after it has baked and set, is more difficult.

I heat the bottom and sides of the tin with a blowtorch, then aggressively shake until the cheesecake comes out.

With a springform tin, you don’t have to do all this. You just open the tin.

So honestly just use whatever tin you prefer, both work perfectly fine. It’s just up to preference.

The cheesecake before being baked.
The cheesecake after being baked.

Leaving the cheesecake to cool in the oven for 1 hour

In the recipe card below, you will see that once your cheesecake has baked, I say to turn your oven off, open the door slightly then leave the cheesecake in there for 1 hour.

Remember when I said approximately 5 seconds ago that cheesecake don’t like drastic changes in temperature.

This is very true.

Taking the cheesecake out of the oven right after it has baked, is another drastic change in temperature, which will effect the texture and it can make the cheesecake crack. 

So it’s better to let it cool down slowly in the oven.

THEN LEAVE IT TO CHILL OVERNIGHT

This is the most important step.

With any kind of cheesecakes, it’s important to let them set in your fridge.

6 hours is good enough HOWEVER overnight is much better.

So make sure to leave it in your fridge to set up overnight. The wait will be so worth it.

The full brownie cheesecake on a wooden chopping board.

The final touches

I wanted the cheesecake to have a little extra pizzazz.

So the next day when I took it out of the tin, I piped some whipped cream on top. Then added some mini brownies on top too. This is optional.

But then I cut into it and ate it.

I love cheesecake. Here are some other cheesecake recipes I think you should try:

Brownie Cheesecake

5.0 from 1 vote

Ingredients

  • For the brownie layer:
  • 140 g unsalted butter

  • 85 g dark chocolate

  • 3 eggs

  • 120 g granulated sugar

  • 120 g soft light brown sugar

  • 60 g plain flour

  • 30 g cocoa powder

  • 1/4 teaspoon salt

  • For the cheesecake layer:
  • 600 g full fat cream cheese

  • 150 g granulated sugar

  • 45 g corn flour

  • 2 teaspoons vanilla extract

  • 220 ml double cream, warm (just heat it in your microwave for 30-60 seconds)

  • 120 g white chocolate, melted

Directions

  • Start by pre-heating your oven to 180c/350f, also grease and line the bottom and sides of an 8 inch cake tin. Leave this aside.
  • Making the brownie layer:
  • In a pot, add the butter and chocolate. Place this on medium heat, and heat until both the butter and chocolate has melted. You can also just do this in a bowl in your microwave.
  • Leave this aside to cool down.
  • In a large bowl, add the eggs and both sugars. Whip these together for 2-3 minutes, the mixture should lighten in colour and increase in volume.
  • Pour the melted butter and chocolate mixture into this and whisk.
  • Get about 2 spoonfuls of this batter and leave this aside. Then pour the rest of the batter into your prepared cake tin and bake at 180c/350f for around 40-45 minutes, or until a toothpick inserted into the centre comes out mostly clean. A few moist crumbs on the toothpick is perfect, you just don't want to see any raw batter on it.
  • Once baked, leave aside to cool down a bit, whiles you make the cheesecake batter.
  • Making the cheesecake layer:
  • At this point, lower the heat of your oven to 170c/325f.
  • In a large bowl, add the cream cheese, sugar, corn flour and vanilla. Mix until combined.
  • Add half of the warm cream into this, mix this in, then mix in the remaining cream.
  • Now mix in the melted white chocolate.
  • Add this into your tin, on top of the baked brownie. Spread this out, then add small dollops of the brownie batter you saved. Using a knife, swirl this batter around.
  • Baking the cheesecake:
  • We are going to bake this in a water bath, so add it into a large baking/roasting tray that has high sides. Pour some boiling water into this tray until it reaches about halfway up the tin with the cheesecake in it.
  • Carefully place this into your oven and bake at 170c/325f, for around 45-55 minutes. It is done when the sides look set but the centre is still slightly jiggly.
  • Once it has baked, turn your oven off and open the door slightly. Leave the cheesecake in there for 1 hour.
  • After 1 hour, take the cheesecake out of the oven. Let this cool down completely, then place it into your fridge. Leave it in there to set overnight.
  • The next day:
  • The next day, take it out of the tin and then you can decorate it if you want. I just piped some whipped cream on top and added small brownie pieces on top too.
  • Now you can cut into it and enjoy!
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