Triple chocolate brownie cheesecake recipe

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A rich chocolate brownie cheesecake recipe, perfect for chocolate lovers. The cheesecake is made of a triple chocolate brownie base, a cheese layer and a final chocolate layer.
Preparation time: 30 minutes, Cooking time: 40 minutes, Serves: 10 - 12 


For the brownie base
4.5 oz (125 g) butter
5.25 oz (150 g) milk chocolate (Cadbury's Dairy Milk or similar)
1.75 oz (50 g) dark chocolate
1/2 cup caster sugar
2 large eggs, lightly beaten

4.5 oz (125 g) plain flour
1/4 cup self-raising flour

4.5 oz (125 g) white chocolate, chopped
4.5 oz (125 g) milk chocolate, chopped

For the cheesecake mixture
16 oz (450 g) cream cheese, softened
3 Tbsp heavy whipping cream
1/2 cup caster sugar
2 large eggs
1 tsp vanilla essence

5.25 oz (150 g) milk chocolate, melted with 1 Tbsp butter (optional)


Make the brownie base
Preheat oven to 340 degrees Fahrenheit (170 degrees Celsius).

Grease and line an 8 inch (20cm) round cake springform pan with baking paper.

Melt the butter, milk and dark chocolate in a large saucepan over low heat, stirring occasionally. Remove the pan from the heat and let it cool for 10 to 15 minutes.

In a small bowl combine the plain flour and self-raising flour.

When the chocolate and butter mixture has cooled down, add the sugar and eggs into it and mix well using a wire whisk. Add the flour and mix well. Add the chopped white and milk chocolate and stir until well combined. Pour into the prepared cake pan and spread evenly.

Bake the brownie mixture for 15 minutes. Remove from the oven, place on a wire rack and set aside. Do not turn off the oven.

Make the cheese mixture
While the brownie is baking, make the cheese mixture. In a large bowl combine the cream cheese, whipping cream, sugar, and vanilla. Mix on medium speed with an electric mixer until well blended. Add the eggs, one at a time, mixing well.

Pour the cheese mixture over the brownie base and spread evenly. Top with the melted chocolate. If you want to create a marble effect, use a fork or knife to swirl the chocolate and cheese mixture.

Bake for 30 to 35 minutes more.

Remove from the oven and let cool down completely. Loosen the cake from the rim, remove the rim and chill for at least 3 hours before serving.
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