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 brown sugar; 2 large egg - at room temperature; ½ cup (75 g) plain flour; ¼ cup (35 g) self-rising flour; ½ cup (40 g) desiccated coconut; 500 g cream cheese - chopped, at room temperature; 1 cup (200 g) caster sugar; 1 tsp vanilla extract; 2 large egg - at room temperature; 1¼ cups (300 ml) thickened cream; Blueberries; Icing sugar

The Bakery Chef Hub whips up a smooth cream cheese layer that rests perfectly on top of the indulgent brownie base. It combines the best of both worlds in one epic dessert.

The Bakery Chef™ Hub

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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 brown sugar
½ cup (75 g) plain flour
¼ cup (35 g) self-rising flour
½ cup (40 g) desiccated coconut

For the cheesecake

2 large egg
at room temperature
500 g cream cheese
chopped, at room temperature
1 cup (200 g) caster sugar
1 tsp vanilla extract
2 large egg
at room temperature
1¼ cups (300 ml) thickened cream

To serve

Blueberries
Icing sugar

Instructions

1
Preheat the oven to 180°C. Grease a 23cm square cake pan. Line the base and sides with baking paper, extending the paper 2cm over the sides.
2
Place 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.
3
Add 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.
4
Bake for 20 minutes (base will still be soft). Set aside for 15 minutes.
5
Reduce the oven to 170°C.
6
To make the cheesecake, assemble the mixer using the mixing bowl and scraper beater. Place the cream cheese, sugar and vanilla in the bowl. Turn the mixer to Fold/Knead setting and mix for 1 minute. Increase the speed to Light Mix/Cream setting and beat for 2-3 minutes, or until pale and creamy. Reduce the speed to Fold/Knead setting and add the eggs, one at a time, then add the cream and beat for 30 seconds, or until just combined.
7
Carefully pour the cheesecake mixture over the lukewarm brownie base.
8
Bake for 35-40 minutes, or until cooked (the centre will still wobble slightly).
9
Turn the oven off and cool in the oven, with the door ajar, for 2 hours. Refrigerate overnight.
10
Slice the cheesecake. Serve topped with blueberries and dusted with icing sugar.