Cheesecake Brownies

< Back to Recipe Listings

Cheesecake Brownies

by Lin Weixian

A combination of cheesecake and brownies makes a rich, fudgy and dreamy Cheesecake Brownie!

Cuisine : Dessert  Course : Baking  Skill Level : Novice
Prep : 40 mins Cook : 40-45 mins Ready in : 1 hr 20 – 1 hr 25 mins  Serves : 1-2 Servings


  • Brownies Batter
    • 60gm Valrhona Equatorial
    • 62gm Valrhona Cocoa Mass
    • 105gm Unsalted Butter
    • 80gm Eggs, beaten
    • 140gm Sugar
    • 12gm Inverted Sugar
    • Pinch of Salt
    • 50gm Cream
    • 55gm Cake Flour, sifted
    • 50gm Walnut, chopped
  • Cheesecake Batter
    • 365gm Cream cheese, room temp
    • 100gm Sugar
    • Pinch of Salt
    • 100gm Eggs
    • 55gm Sour Cream
    • 32gm Cream

DIRECTIONS FOR BROWNIES BATTER                                        

  1. Prepare the workstation.
  2. Scale the ingredients.
  3. Melt the chocolate, cocoa mass and butter together.
  4. Whisk up the eggs with sugar, inverted sugar and salt.
  5. Fold the chocolate mixture (40C) into the egg mixture.
  6. Fold in cream.
  7. Fold in flour and walnuts.
  8. Set aside mixture.


  1. Prepare the workstation.
  2. Scale the ingredients.
  3. Soften cream cheese with sugar and salt at low speed.
  4. Add eggs gradually until just mixed.
  5. Add sour cream and cream until just mixed.
  6. Set aside mixture.


  1. Pour two-third of the brownies batter into prepared mould. Spread evenly.
  2. Pour cheesecake batter onto brownie batter. Spread evenly.
  3. Drop the reserved brownie batter in large dollops over the topping. Draw the handle of a spoon through the two batters to create a swirled effect.
  4. Bake at 175C until the top is just set, 40 to 45 mins. Let cool completely in the pan on a wire rack before cutting into desired size.


Love this? Share it!
This entry was posted in . Bookmark the permalink.