Cheesecake Brownies

Usually, when I have leftover chocolate from the holidays and some cheese forgotten in the fridge, I try to use them quickly for something simple. Cheesecake brownies are the kind of dessert that solves both problems. I tried this recipe for the first time after finding it online and I liked that it's not too sweet, and the texture remains dense and moist, not typically fluffy. Quick Info Total time: about 1 hour Preparation time: 20 minutes Baking time: 35-40 minutes Servings: 10-12 slices Difficulty: medium, with simple steps Recipe type: dessert, weekend or holiday cake Ingredients For the brownie base: - 135 g milk chocolate or dark chocolate - 180 g butter - 100 g sugar (can be adjusted to taste) - 70 g flour - 2 tablespoons cocoa (optional, if using dark chocolate over 70%, do not add more) - 3 eggs For the cream cheese: - 350 g cream cheese (quark works too) - 5 tablespoons powdered sugar - 1 egg + 1 yolk - 1 vial vanilla essence or 1 packet of vanilla sugar Preparation method 1. Break the chocolate into pieces and melt it together with the butter. You can use a double boiler or microwave. Once melted, mix well and let cool for a few minutes so it’s not hot to the touch. 2. Add the sugar to the chocolate and butter mixture. Stir until the sugar starts to dissolve. 3. Add the eggs one at a time, mixing well after each addition. The final mixture should be shiny and smooth. 4. Gradually incorporate the sifted flour along with the cocoa, one spoon at a time. Mix to avoid lumps. 5. Line a springform pan with butter and parchment paper. Pour the brownie batter into the pan and level it with a spatula. 6. For the cream cheese, mix the cheese with the powdered sugar, egg, yolk, and vanilla essence until well combined. Do not overbeat, just until smooth. 7. Spoon the cream cheese mixture evenly over the brownie base. With a knife or spatula, gently swirl the two mixtures at the surface. Do not overdo it to keep some marbling – a few swirls are enough. 8. Bake in the preheated oven at 180°C. Baking time is 35-40 minutes. Check with a knife at the end; it should come out clean from the brownie, and the edges should be lightly browned. 9. The cake will puff up while baking, but it will settle once taken out of the oven. Let it cool completely in the pan on a rack. 10. Remove the cooled cake from the pan, peel off the parchment paper, and cut into slices as desired. Why I make this recipe often It’s one of the simplest ways I quickly use up leftover chocolate and cheese. It doesn’t require many dishes or complicated techniques, and the taste is balanced, without being cloying or overly sweet. It’s easy to portion and can be kept for a few days. Tips and variations Tips - If using dark chocolate with a high cocoa percentage (over 70%), you can skip the extra cocoa. - For a taller base, you can add a teaspoon of baking powder, but the result will be airier, not dense. - Do not overmix the batter or the cream – no need for a mixer, a whisk works fine. Substitutes - The flour can be replaced with gluten-free flour for a gluten-free version. - The cream cheese can be swapped with quark, creamy cottage cheese, or mascarpone. - Powdered sugar can be replaced with fine granulated sugar. Variations - For a different flavor, you can add two tablespoons of Baileys liqueur to both the batter and the cream cheese. - You can incorporate small chocolate pieces or nuts into the batter for extra texture. Serving ideas - It can be served plain or with fresh fruits on top, especially berries. - Goes well with coffee or as a dessert at a holiday meal. Frequently asked questions 1. What type of chocolate is suitable? Any, but with dark chocolate the dessert will be less sweet and more intense in flavor. Milk chocolate can also be used. 2. Why did the cream cheese turn out too runny? Most likely the cheese had too much whey. Drain well before use and do not overmix. 3. Can I use a different pan than a springform? Yes, any not too large pan, preferably with removable edges. Approximate size 20-22 cm. 4. Is the cake supposed to be very dense, is that normal? Yes, the brownie mixture is meant to be dense, not fluffy. For more fluffiness, you can add a bit of baking powder, but the texture will change. 5. How much can I reduce the sugar? You can reduce it to 80 g in the batter and 3-4 tablespoons in the cream, but it depends on how sweet you like it. Nutritional values Estimate for one slice (out of 12 servings): Calories: approximately 300 kcal Protein: 6 g Carbohydrates: 22 g Fats: 20 g These values vary depending on the type of chocolate, cheese, and portion sizes. For a lighter version, you can reduce the butter or use lower-fat cheese. Storage and reheating The cake can be stored in the fridge, in a box or covered, for up to 4 days. There is no need to reheat it; it is served cold or at room temperature. Freezing changes the texture of the cheese, so I do not recommend freezing.

Preparation

Broken chocolate melts together with butter over steam or in the microwave. Mix well and let it cool slightly, just enough so it's not hot. Add the sugar and mix well until it melts, then add the eggs one at a time, mixing well after each. The mixture should be glossy and smooth. Finally, add the flour mixed with cocoa, one tablespoon at a time, mixing well after each to avoid lumps. In a greased springform pan lined with baking paper, pour in the brownie mixture. The cream cheese is mixed well with the eggs, sugar, and vanilla essence. Pour in the pan one tablespoon at a time, distributing it evenly, then with the help of a knife or spatula, gently swirl the two mixtures together (I mixed a bit too much, so don't do as I did). Place the pan in the preheated oven and bake for about 35 minutes at 180 degrees. Check with a knife to see if it’s baked (the knife should come out clean from the batter) and the edges of the cheesecake should be slightly brown. If it puffs up a bit while baking, don't worry; after you take it out of the oven, the cake will settle back down. Let it cool completely on a rack, remove from the pan, take off the baking paper, and portion as you like! I will definitely make it again; you can't stop eating it, it's that good! Enjoy and happy baking! Source If you have dark chocolate with a high cocoa percentage of over 70%, you don’t need to add cocoa. If you want your cake to rise more, you can add a teaspoon of baking powder to the batter. I didn't add it because I wanted a dense and creamy brownie, but unfortunately, my oven plays tricks on me. The original recipe called for 150 grams of sugar; I reduced it, believe me, it's sweet enough as it is, but I think it depends on everyone's taste. Optionally, if you have it, you can add 2 tablespoons of Baileys liqueur to the batter and another 2 to the cream cheese, and you'll have an Irish cake :)

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chocolate cake with cheese

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