Chocolate Brownie Cheesecake
Breville Test Kitchen

Breville Test Kitchen

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™
the Bakery Chef™ Product Details

the Bakery Chef™

16 hrs total time

20 mins active time


Makes 25 servings



  • unsalted butter icon
    7 oz unsalted butter


  • dark chocolate (70% cocoa) icon
    7 oz dark chocolate (70% cocoa)


  • firmly packed light brown sugar  icon
    1 cup (7 oz) firmly packed light brown sugar
  • large egg icon
    2 large eggs

    at room temperature

  • all-purpose flour icon
    ½ cup (2½ oz) all-purpose flour
  • self-rising flour icon
    ¼ cup (1¼ oz) self-rising flour
  • desiccated coconut  icon
    ½ cup (1½ oz) desiccated coconut

For the cheesecake

  • cream cheese icon
    17½ oz cream cheese

    at room temperature, chopped

  • superfine sugar icon
    1 cup (7 oz) superfine sugar
  • pure vanilla extract  icon
    1 tsp pure vanilla extract
  • large egg icon
    2 large eggs

    at room temperature

  • heavy cream icon
    1¼ cups (10 fl oz) heavy cream

To serve

  • blueberries icon
  • powdered sugar icon
    Powdered sugar


  • 1Preheat the oven to 350°F. Grease a 9-inch square cake pan. Line the base and sides with parchment paper, extending the paper ¾-inch 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 335°F.
  • 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.
Kid Friendly
Kid Friendly

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