Brownie Cheesecake Recipe

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Brownie Cheesecake
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Ingredients
16
Count
Nutrition
818
Calories
Total time
40
Minutes
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Ingredients:

Directions:

  1. Generously butter the bottom and sides of a 9-inch springform pan.
  2. Do the same to a 8-inch square baking pan.
  3. Line the baking pan (but not springform) with parchment or wax paper.
  4. Leaving an 1-inch overhang over the sides.
  5. Wrap the outside of the springform with aliminium foil, covering the bottom and extending all the way up the sides.
  6. CRUST:
  7. ======
  8. Melt the chocolate with the butter.
  9. Let it cool.
  10. In a small bowl, combine flour and salt.
  11. In a large bowl, beat the eggs on high until light yellow and thick.
  12. With the mixer still running, gradually add the sugar.
  13. Add the chocolate mixture and then the vanilla.
  14. Reduce the speed to low.
  15. Blend in the flour just until it dissappears.
  16. Spread 2 cups (250 ml) batter in the springform.
  17. Spread the rest in the square baking pan.
  18. Bake at 350 deg F (175 deg C) about 10 minutes for crust.
  19. Bake square pan about 25 minutes.
  20. Centers should still be slightly soft.
  21. Let cool on wire rack for 1 hour.
  22. Lift big brownie out pan into a plate.
  23. Cut into small squares.
  24. Cover the crust with this squares.
  25. Eat the rest of the brownie!
  26. Put in fridge.
  27. CHEESECAKE:
  28. ============
  29. Put one packet of cream cheese, 1/3 cup sugar and cornflour in a large bowl.
  30. Beat until creamy on low.
  31. Scraping each time.
  32. Blend in remaining cheese, one by one.
  33. Increase speed and beat in remaining sugar.
  34. Beat in the vanilla.
  35. Blend in the eggs, one at a time.
  36. Beating well after each addition.
  37. Beat in 2/3 cup of cream.
  38. Don't overblend.
  39. Transfer 1 cup of batter into a small bowl.
  40. Set aside.
  41. Pour rest of batter onto brownies and the crust.
  42. Melt the 2 ounce chocolate.
  43. Stir into 1 cup of batter.
  44. Blob this on top of the cheesecake.
  45. Make swirls with a sharp pointed knife.
  46. Place the pan into a pan with water in it.
  47. Bake until the edges are light brown and the swirls is dark brown.
  48. About 1 1/4 hours.
  49. Remove from water bath.
  50. Let it cool and set for 2 hours.
  51. Leave in pan.
  52. Refridgerate about 4 hours or overnight.
  53. Remove from springform.
  54. Place on cake plate.
  55. Cover with whipped cream if desired.
  56. Serve.
  57. Cover leftover cake and refridgerate.
  58. Freeze for up to 1 month.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 818.29 Kcal (3426 kJ)
Calories from fat 355.5 Kcal
% Daily Value*
Total Fat 39.5g 61%
Cholesterol 193.17mg 64%
Sodium 707.7mg 29%
Potassium 506.2mg 11%
Total Carbs 98.13g 33%
Sugars 59.17g 237%
Dietary Fiber 4.06g 16%
Protein 24.71g 49%
Vitamin C 0.1mg 0%
Iron 2.5mg 14%
Calcium 97.6mg 10%
Amount Per 100 g
Calories 357.89 Kcal (1498 kJ)
Calories from fat 155.48 Kcal
% Daily Value*
Total Fat 17.28g 61%
Cholesterol 84.49mg 64%
Sodium 309.53mg 29%
Potassium 221.39mg 11%
Total Carbs 42.92g 33%
Sugars 25.88g 237%
Dietary Fiber 1.78g 16%
Protein 10.81g 49%
Iron 1.1mg 14%
Calcium 42.7mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 18.9
    Points
  • 23
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar

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