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.
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 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.
- 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 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 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.
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.
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 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.