Gooey and decadent chocolate brownie, topped with smooth and creamy baked vanilla cheesecake; this is about as calorific and tasty as they come! I once tasted something similar to this recipe, whereby the cheesecake mixture was marbled into the brownie mixture. It was really delicious, but there wasn’t enough of the cheesecake. It’s taken me five attempts to get this just right! However, if you really like cheesecake, I would suggest doubling the amount of cheesecake mixture in this again!
The most important part to this recipe is not to over bake the cheesecake as it ruins the smooth and creamy texture. It’s not entirely necessary to bake the brownie layer prior to adding the cheesecake, but it makes it hard to serve in perfect slices as the brownie will be extra gooey. Cooking it this way takes around 40 min for the cheesecake to set.
Baked Cheesecake Brownie
For the brownie:
- 50 g butter
- 50 g dark chocolate (min. 70% cocoa solids)
- 125 g caster sugar
- 1 egg
- 50 g plain flour
- 15 g cocoa powder
- pinch of salt
For the cheesecake:
- 250 g cream cheese (full fat)
- 100 g caster sugar
- 2 eggs
- 120 g natural yoghurt
- 40 g plain flour
- 2 tsp vanilla extract
- ¼ tsp of lemon zest
Preheat the oven to 200 °C (fan).
Melt the butter and dark chocolate together on a low heat.
Stir in the caster sugar.
Beat the egg into the mixture, and add along with the sieved dry ingredients.
Transfer mixture to an 8 inch round tin and bake in the oven for 8-10 min, when the surface of the brownie begins to crust.
Turn the oven down to 100 °C (fan), and remove the tin from the oven. Lay a dish of hot water on the bottom shelf of the oven (a moist heat will prevent the cheesecake from drying out and cracking).
Beat together the cream cheese and caster sugar. Add the eggs and natural yoghurt and beat together until smooth.
Add the sieved plain flour, vanilla extract and a small bit of lemon zest.
Pour mixture onto the top of the brownie. Put back in the oven at 100 °C for 20-25 min, or until the cheesecake has just set.
Serve warm or chilled.
Tag @thecorkfork on Instagram if you try out this recipe!