Baked Chocolate Brownie Cheesecake

This Baked Chocolate Brownie Cheesecake can be either served firm cold or it is even more delicious when at room temperature, creamy in texture and is magnificent for dessert or enjoyed as a cake with tea or coffee. I could write a long story about this particular cheesecake which was very famous around the north shore in Sydney in the 90’s when I operated my Bakery in Balgowlah. This baked cheesecake was a trademark for our bakery to show how delightful a cheesecake should and could be. I know there will be happy smiles on people’s faces when they see this recipe is available though it will take a little effort and time to make, nevertheless it is worth it even though you have to wait a day to eat the cheesecake.

Brownies Ingredients

1½ cup caster sugar (310 g)

185 g unsalted butter

3 eggs (150 ml)

¾ cup plain flour (125 g)

3 tbls cocoa powder (25 g)

90 g pecan

Method

Preheat oven to 180ºC normal bake. Place butter and sugar in a bowl, mix until light and fluffy. Add eggs one at a time and mix evenly. Fold flour and cocoa powder in the mixture. Coarsely chop the pecan and blend in until batter is evenly combined. Place the brownie mixture on a 19 x 29 cm. baking tray lined with baking paper and bake for approx. 25 min. Allow cooling in the fridge overnight or freeze if using the same day before cutting for at least 30 minutes.

Cheesecake ingredients

1000 g Philadelphia cream cheese

500 ml cream

320 g caster sugar

50 g corn flour

300 ml eggs

2 tsp Madagascar vanilla sugar or essence

1 small lemon, zest and juice

Method

Preheat oven to 160ºC normal bake. Grease a 25 cm x 7 cm round cake tin and place baking paper in the bottom. Place cream cheese in a mixing bowl and whisk with an electrical mixer until soft. Add cream and whisk evenly. Add sugar, vanilla and corn flour and whisk until combined. Add eggs, one at a time, whisking until incorporated after each addition and whisk until a uniform creamy mixture is achieved. Blend in the lemon zest and juice and pour cheese mixture into the prepared tin. Cut the brownies into cubes and add to the tin. Carefully push the brownies into the cheese mixture without breaking or crumbling the brownie cubes. Place a deep oven tray or a larger tin in the oven and add water to 4 cm deep.  Place the cheesecake tin in the tray with water. Bake in the oven for approx. 90 minutes and turn the oven off and leave the cheesecake in the oven for another 30 minutes. Remove the cake from the oven and allow cooling for approx. two hours. Carefully turn the cake upside down and remove the paper. Place a serving plate on the bottom and turn the cake back again. After the cake has cooled and become firm in the fridge, drizzle with icing sugar. Cut the cake and serve.

Note: This mixture is also the perfect amount for 2 x 20 cm x 5 cm cake tins, which is easier to handle at home. Make the brownies beforehand and cover, allow cooling in the fridge before using. Take the cream cheese out of the fridge when the brownies go in. It is important to take the cream cheese out of the fridge and leave it overnight at room temperature. It is easier to make the cheese mixture without lumps of cream cheese.