Recipe: brownie based cheesecake

Brownie, cheesecake, fruity goodness!

Brownie based cheesecake

A couple of months back I hosted my first Clandestine Cake Club for the Wigan and Bolton Branch and the theme was for seasonal summer cakes. I took my inspiration from Neapolitan ice cream- chocolate, vanilla and fruit and transformed into a brownie based cheesecake. A layer of chocolate brownie, smothered with tangy no bake vanilla cheesecake and covered with raspberries.

I can’t tell you how good this is! Rich brownie, then the creamy cheesecake and the fruit just cuts through it all. There ain’t no cheesecake like a brownie based cheesecake!

I went for a lunchtime forage walk last week with a workmate and we managed a few blackberries so have used them on my second version of this cake. Use whatever is in season. My third version used frozen black forest fruit- see, anything goes.

Brownie based cheesecake

So yes I made two this weekend – plus a chocolate Bundt cake in my new tin. And Andrew made chocolate whisky ice cream. I thought it was time to crack into the chocolate which I won! A couple of posts back I showed you an Infographic which the lovely people at Bako North Western made of my Nutella cheesecake. Well soon after the second part of my prize arrived: 23kg of amazing Callebaut chocolate! Seriously we are talking overwhelming amounts of the stuff and it’s taken me a couple of weeks to crack open one of the 5kg bars (!!!) and start baking.  There was also a beautiful book and some baking bits – I am a very lucky girl and can’t thank them enough.

This recipe uses my standard brownie as the base and therefore makes two bases. Wrap one well in baking paper and cling film and it will freeze for a rainy day. Or do what I did and make two!

Brownie based cheesecake

Brownie based cheesecake
Prep Time
45 mins
Cook Time
30 mins
 

Like a Neapolitan ice cream, this cheese cake has chocolate (brownie), vanilla (cheesecake) and fruit - just add sunshine!

Course: Dessert
Cuisine: Cake
Keyword: Brownie, Cake, Cheesecake
Author: Claire
Ingredients
Base
  • 300 g dark chocolate finely chopped
  • 125 g butter cubed
  • 250 g soft dark brown sugar
  • 70 g Greek yoghurt
  • 3 eggs
  • 70 g plain flour
  • 1 tsp baking powder
  • splash of milk
Cheesecake
  • 300 g full fat cream cheese
  • 100-120 g icing sugar
  • 2 drops vanilla Spice Drops or 1 tsp vanilla extract
  • 150 ml Double Cream If you get one of those small pots which is 180-something ml, just use the lot, don't waste it!
Topping
  • Fresh raspberries or other soft fruits
Instructions
  1. Take everything out of the fridge and allow to come to room temperature.
  2. Preheat oven to 160c and base line / grease two 20cm round cake tins.
Base
  1. Melt the butter and chocolate together - in a bowl over simmering water or cheat like I do on the very lowest heat in a very good non stick pan. Leave to cool slightly for 5-10 mins.
  2. In a food processor or stand mixer, mix together the eggs, sugar and yoghurt until light and frothy.
  3. Add the cooled chocolate to the eggs and mix well.
  4. Gently fold in the flour and baking powder.
  5. If the mixture seems thick, add a splash of milk until it has a gloopy dropping consistency.
  6. Pour into the two cake tins and bake for 25-30 minutes until crisp on top and a skewer comes out nearly clean. Leave to cool.
  7. When your bases are cool, wrap one well and freeze. With the other, line one of your cake tins with clingfilm so it hangs over the sides and pop it back in.
Cheesecake
  1. In a stand mixer, combine the cream cheese, vanilla, cream and 100g of the icing sugar. Taste- if you like it sweeter add the rest of the sugar (I like to keep it quite tangy). Mix together on a high setting - you will see it thicken up. When it is thick like well whipped double cream you are done.
  2. Cover the base with the cheesecake mixture and arrange the fruit on top. Pop into the fridge to firm up. Give it a couple of hours.

  3. Remove from the fridge before serving and allow to come back up to room temperature. Remove carefully from the cake tin - the clingfilm should peel off easily leaving you with a neat(ish) cake.

Brownie based cheesecake

I hope you enjoy this most decadent of cakes. Oh and if you’ve any ideas for my mountain of chocolate, leave a comment. I’m looking for inspiration for the white choc in particular.

Also, if you love brownies as much as I do, then head over to my ultimate guide to chocolate brownies. 

I am adding this to the Recipe of the Week linky from A Mummy Too.

It is also a late entry into September’s #WeShouldCocoa– thank you to The Veg Space for accepting me after the link had shut. I must get my act together sooner! It is all about chocolate and blackberry – so well worth reading the round up here.

Happy baking xxx                

                         

 


Posted by Claire

She eats. She drinks. She cooks. She travels. She learns. She tastes. She bakes. A foodie with exceptional taste! Always looking for the best food and drink producers from far and wide. Chocolate brownie queen. Judge: International Cheese Awards. Cheese fiend! Travel lover. What better way to discover new food, than to travel to it. Massive fan of The Archers. Crazy cat lady and proud. NW England / Manchester / UK Twitter & Insta: She_Eats_Blog Facebook: SheEatsBlog

11 comments

  1. Ooooooh this looks so delish!! I’m scared to start following you, (but I’m so going to! ), I think I’m going to put on weight I’m sure!!

    • Thank you for your kind comment – I can assure you that all my recipes are calorie free…so long as you only look at the pictures! Glad you like it, let me know if you make your own (it’s super easy) x

  2. Pingback: Recipe Roundup: 9 indulgent Blackberry & Chocolate Recipes - The Veg Space

  3. 23kg of chocolate? That would be my dream come true. Both the blackberry and raspberry versions of your cheesecake look fantastic, what a very lovely idea.

    I’m a bit confused, I thought this was a We Should Cocoa post, but I can’t find any mention of it. Have I gone mad?

    • It was but the link had closed! I thought I’d added the kinky info but maybe I didn’t press publish! Thanks for pointing out, I’ll check later when I put my laptop on!

    • Oh dear lord – kinky info?! Serves me right for trying to reply when I was making tea!! LINKY, I MEAN LINKY!!
      Added, thanks Chocolette for pointing out x I will be on time next time!

  4. Pingback: What to make with Blackberries | Farmersgirl Kitchen

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