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-raising 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-raising 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

1Preheat 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.
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 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.
7Carefully pour the cheesecake mixture over the lukewarm brownie base.
8Bake for 35-40 minutes, or until cooked (the centre will still wobble slightly).
9Turn the oven off and cool in the oven, with the door ajar, for 2 hours. Refrigerate overnight.
10Slice the cheesecake. Serve topped with blueberries and dusted with icing sugar.