Brownie cheesecake

Brownie cheesecake

Based on 127 ratings

Difficulty

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

Ingredients

Servings:-12+
120 g bittersweet chocolate
120 g butter
eggs (divided)
60 ml milk
350 g sugar (divided)
100 g all-purpose flour
¼ tsp 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

Utensils

  • oven
  • small saucepan
  • stand mixer or hand mixer with beaters
  • springform pan
  • spatula
  • large bowl
  • whisk
  • knife

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 salt and beat until smooth.
  • 120 bittersweet chocolate
  • 120 butter
  • 2 eggs
  • 60 ml milk
  • 200 sugar
  • 100 all-purpose flour
  • ¼ tsp 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 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
  • 3 eggs
  • 125 sour cream
  • 1 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
  • 1 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.