Cheesecake brownies

Cheesecake Brownie

A brownie and cheesecake combination is very popular and anyone who is a fan of brownies and cheesecake will love these slices. I have been making this recipe for a long time and a number of my friends favour this baked good above all my other baked goods. It also looks impressive and is great for entertaining as it can be made well in advance. It keeps well too in an airtight container in the fridge for about a week. (For chocoholics see the chocolate cheesecake brownie version)

Makes 25 squares|Baking time 45 minutes| Good for entertaining

Cheesecake ingredients:

300 grams cream cheese chilled
2 teaspoons flour
6 tablespoons granulated white sugar
1 large egg
1 teaspoon vanilla extract

Brownie ingredients:

75 grams dark chocolate
185 grams unsalted butter
1 1/4 cups (275 grams) granulated white sugar
1 teaspoon vanilla
3 large eggs
3/4 cups (115 grams) flour
1 tablespoon cocoa


  1. Line and grease a 20×20 cm tin and preheat oven to 170 degrees C
  2. Cheesecake part:
    1. In a food processor add all the other cheesecake ingredients and process until blended (about 1 minute)
    2. Set aside
  3. Brownie part:
    1. Melt dark chocolate and butter over simmering water
    2. Place sugar in a medium size mixing bowl, add melted chocolate and beat until well combined
    3. Add vanilla and mix
    4. Add eggs one at a time beating well after each addition
    5. Sift flour and cocoa and add to egg mixture, beat briefly on low speed and then mix by hand until just blended
  4. Pour two thirds of the brownie mixture into the prepared pan, spoon mounds of cheesecake mixture over chocolate mixture evenly and then spoon/pour the remaining brownie mixture in between the cheesecake mixture. Use the back of a wooden spoon to marble more if desired.
  5. Bake for 45 minutes until top looks papery, check after 35 minutes.
  6. Cool completely in tin before cutting into even squares and refrigerate for at least 12 hours
  7. Always serve chilled