the Breville Test Kitchen

Chocolate Brownie Cheesecake

Name: Chocolate Brownie Cheesecake
Cook time: 1200 s
Total time: 57600 s
Yield: Makes 25 servings
Ingredients: 200 g unsalted butter - chopped; 200 g dark chocolate (70% cocoa) - chopped; 1 cup (200 g) firmly packed light brown sugar; 2 large eggs - at room temperature; ½ cup (75 g) all-purpose flour; ¼ cup (35 g) self-rising flour; ½ cup (40 g) desiccated coconut; 500 g cream cheese - at room temperature, chopped; 1 cup (200 g) superfine sugar; 1 tsp pure vanilla extract; 2 large eggs - at room temperature; 1¼ cups (300 ml) heavy cream; Blueberries; Powdered sugar

The Bakery Chef™ mixes up a velvety cream cheese layer that sits perfectly on top of the decadent brownie base. It combines the best of both worlds in one epic dessert.

the Bakery Chef™

16 hrs total time

20 mins active time

Medium

Makes 25 servings

Ingredients

Measurements:

200 g unsalted butter
chopped
200 g dark chocolate (70% cocoa)
chopped
1 cup (200 g) firmly packed light brown sugar
2 large eggs
at room temperature
½ cup (75 g) all-purpose flour
¼ cup (35 g) self-rising flour
½ cup (40 g) desiccated coconut

For the cheesecake

500 g cream cheese
at room temperature, chopped
1 cup (200 g) superfine sugar
1 tsp pure vanilla extract
2 large eggs
at room temperature
1¼ cups (300 ml) heavy cream

To serve

Blueberries
Powdered sugar

Instructions

1Preheat the oven to 180°C. Grease a 23cm square cake pan. Line the base and sides with parchment paper, extending the paper 2cm over the sides.
2Place the butter and chocolate in a small saucepan. Stir constantly over low heat until melted and smooth. Remove from the heat and stir in the sugar. Transfer the chocolate mixture to a bowl.
3Add the eggs, one at a time, stirring well between each addition. Stir in the flours and coconut until just combined. Spoon the mixture into the prepared pan and level the top.
4Bake for 20 minutes (base will still be soft). Set aside for 15 minutes.
5Reduce the oven to 170°C.
6To make the cheesecake, assemble the mixer using the glass mixing bowl and scraper beater. Place the cream cheese, sugar and vanilla in the bowl. Turn the mixer to FOLDING/KNEADING setting and mix for 1 minute. Increase the speed to LIGHT MIXING setting and beat for 2-3 minutes, or until pale and creamy. Reduce the speed to FOLDING/KNEADING setting and add the eggs, one at a time, then add the cream and beat for 30 seconds, or until just combined.
7Carefully pour the cheesecake mixture over the lukewarm brownie base.
8Bake for 35-40 minutes, or until cooked (the center will still wobble slightly).
9Turn the oven off and cool in the oven, with the door ajar, for 2 hours. Refrigerate overnight.
10Serve the chocolate brownie cheesecake in cut pieces topped with blueberries and dusted with powdered sugar.

Chocolate Brownie Cheesecake

The Bakery Chef™ mixes up a velvety cream cheese layer that sits perfectly on top of the decadent brownie base. It combines the best of both worlds in one epic dessert.

the Bakery Chef™

16 hrs total time

20 mins active time

Medium

Makes 25 servings

Ingredients

Measurements:

200 g unsalted butter
chopped
200 g dark chocolate (70% cocoa)
chopped
1 cup (200 g) firmly packed light brown sugar
2 large eggs
at room temperature
½ cup (75 g) all-purpose flour
¼ cup (35 g) self-rising flour
½ cup (40 g) desiccated coconut

For the cheesecake

500 g cream cheese
at room temperature, chopped
1 cup (200 g) superfine sugar
1 tsp pure vanilla extract
2 large eggs
at room temperature
1¼ cups (300 ml) heavy cream

To serve

Blueberries
Powdered sugar

Instructions

1Preheat the oven to 180°C. Grease a 23cm square cake pan. Line the base and sides with parchment paper, extending the paper 2cm over the sides.

2Place the butter and chocolate in a small saucepan. Stir constantly over low heat until melted and smooth. Remove from the heat and stir in the sugar. Transfer the chocolate mixture to a bowl.

3Add the eggs, one at a time, stirring well between each addition. Stir in the flours and coconut until just combined. Spoon the mixture into the prepared pan and level the top.

4Bake for 20 minutes (base will still be soft). Set aside for 15 minutes.

5Reduce the oven to 170°C.

6To make the cheesecake, assemble the mixer using the glass mixing bowl and scraper beater. Place the cream cheese, sugar and vanilla in the bowl. Turn the mixer to FOLDING/KNEADING setting and mix for 1 minute. Increase the speed to LIGHT MIXING setting and beat for 2-3 minutes, or until pale and creamy. Reduce the speed to FOLDING/KNEADING setting and add the eggs, one at a time, then add the cream and beat for 30 seconds, or until just combined.

7Carefully pour the cheesecake mixture over the lukewarm brownie base.

8Bake for 35-40 minutes, or until cooked (the center will still wobble slightly).

9Turn the oven off and cool in the oven, with the door ajar, for 2 hours. Refrigerate overnight.

10Serve the chocolate brownie cheesecake in cut pieces topped with blueberries and dusted with powdered sugar.