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Brownie Cheesecake

  • Author: Bake to the roots
  • Prep Time: 30
  • Cook Time: 80
  • Total Time: 120



For the brownie base

  • 1/2 cup (120g) butter
  • 4.2 oz. (120g) semi-sweet chocolate
  • 1 cup (200g) sugar
  • pinch of salt
  • 2 eggs
  • 1/4 cup (60ml) milk
  • 3.5 oz. (100g) all-purpose flour

For the cheesecake layer

  • 18 oz. (500g) cream cheese
  • 1/2 cup (125g) sour cream
  • 3/4 cup (150g) sugar
  • 3 eggs
  • 1 tsp. vanilla extract

For the decoration

  • fresh raspberries
  • whipped cream (optional)


  1. Preheat the oven to 350˚F (175°C). Grease a 9 inch (23cm) springform tin and dust with flour. Set aside.
  2. Add the butter and chocolate to a small saucepan and heat up to melt both slowly. Take from the heat and add sugar and salt – stir until combined. Add eggs and milk and mix until well combined. Sift the flour on top and fold in until just combined. Transfer the batter to the tin and smooth out the top. Bake for 25 minutes.
  3. While the brownie base is baking prepare the filling. Add cream cheese, sugar, eggs and vanilla extract to a large bowl and mix until well combined. Add the sour cream and combine. Take the brownie base out of the oven and reduce the heat to 325°F (160°C). Fill the cream cheese mix into the tin and smooth out the surface if necessary. Place on the lowest rack of the oven and bake for 50-55 minutes – the center of the cheesecake should still wobble slighly. Turn off the oven and open the door – let the cake cool down inside the oven for about 10 minutes, then take out and use a sharp knife to go around the cake to loosen it from the tin. Let cool down on a wire rack. When cooled place in the fridge for at least 4 hours or over night. Decorate with raspberries and serve.


  • Enjoy baking!


  • Serving Size: 9