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post #1 of 5
Thread Starter 

By: Margcata


Serves 10:


Ingredients ...


250 g unsalted butter

250 g caster sugar

200 g plain flour

50 g cocoa powder




200g Sprüngli - Lindt Swiss quality chocolate

400g Philadelphia cream cheese ( NOT fat free nor low fat for this recipe )

2 large eggs

60g caster sugar

1/2 tsp. vanilla essence

200ml double cream

50g walnuts and / or pecans or 25g each

cocoa powder for dusting



1) Preheat oven to 170 degrees centig. or 325 Farenheit degrees.

2) Firstly, the base.

3) put the pieces of butter, sugar, flour and cocoa into a bowl of a Food Processor and process until the mixture comes together to create a thick paste.

4) Tip this mixture into a greased 23cm spring clip tin and press onto the base to make a thick even layer. Chill while making topping.


4)  break the chocolate and put it into a heatproof bowl. Set the bowl over a pan of steaming water and melt gently, stirring frequently.


5) remove the bowl from the pan and stir until smooth. Leave for 5 mins. to cool. Put the cream cheese, eggs, sugar and vanilla in to the bowl of the food processor.


6) process until combined, scraping thoroughly down the sides from time to time.


7) with the machine running, add the cream through the feed tube, followed by the melted chocolate.


8) when completely mixed, pour the mixture onto the base, and spread evenly. Finish by scattering over the dried fruits.


9) stand the tin on a baking tray. Then bake in a pre heated oven 40 mins. or until firm.


10) turn off the oven and leave cheesecake in oven.


11) Without opening the door, to cool down ... and / or:  take out of oven, cover lightly with foil and place near an open window to cool down ( * I fear it could get too dry if left uncovered in oven for too long )  


12) then remove from oven and chill 4 to 5 hours in refrigerator.


13) Do not remove from tin until assured that it is firm, and it is better to let set overnight.


14)  dust with cocoa and serve


15) store in an airtight container


16) SERVE WITH: espresso and cordial of choice or semi sweet Cava or Moscatel  



Edited by margcata - 11/19/11 at 2:01am
post #2 of 5

Oh this sounds amazing! My friends love when I bake brownies, but imagine a brownie cheesecake! lol thank you for this, im going to move up the baking to Thanksgiving tho haha

post #3 of 5

How long are you leaving it in step 11


Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
post #4 of 5
Thread Starter 


I am very pleased ... Thanks for the compliments ... It is to die for ... and go to heaven ... I normally leave it to cool, however about about 45 mins to 1 hour outside of oven and cover with aluminum foil --- then, I check and place in refrig for 4 to 5 hrs. I am always afraid to leave it in oven to cool. I had to find a way to combine my 2 favourite desserts ... let me know how it turns out. Thanks and Happy Holidays. Margcata

post #5 of 5
Thread Starter 



For Patch and Finding Ingredients,


Sorry ... I had a long distance Coach to catch ... I wanted to mention that I am always nervous as to the Brownie Cheesecake being too dry, if left in oven to cool down --- depending on oven type ... I prefer to take out and cover with aluminum and let it cool by open window ... This way, it does maintain its wonderful " moisture " without being humid-wet or soggy and it is not dry and dusty either ... Then, I chill for 4 or 5 hrs. Keep me posted and let me know how it turns out ... I would enjoy knowing that a recipe of mine was truly fulfilling. Margcata

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