Cherry Cheesecake Brownies
This recipe of cherry cheesecake brownies is my first time trying this combination of cheesecake brownies. The way I see it, I’d rather leave the brownies at peace, and let them stay as they are. In addition, there’s only one cheesecake that I am easily willing to consume all the way through- my tall baked cheesecake. Overall, anything that is accompanied by cheese brings a little bit of concern with it as I am not a big fan of the cheesy taste in desserts.
However, this time I am convinced this combination works, more than I anticipated. Perhaps it is because I made sure the cheesecake layer is flatter than the brownies layer, and perhaps it is because of the cherries cream which elevates the look of this cake. I invite you to try this recipe and be the judge 😊
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Cherry Cheesecake Brownies:
Equipment: Squared pan sized 15cm (l) x15cm (w) x7.5cm (h), lined with parchment paper.
Recipe: A single Cherry Cheesecake Brownies cake
Brownies Batter:
| Ingredient | Amount (g / units) |
| Dark Chocolate (55-60%) | 122g |
| Unsalted Butter | 86g |
| Eggs | 81g |
| Dark Brown Sugar | 54g |
| White Granulated Sugar | 32g |
| Heavy Cream (38%) | 16g |
| Cake Flour | 32g For GF version, substitute with a combination of Almond meal + White Rice Flour at 1:1 ratio, or the same amount of GF flour cake mixture. |
| Salt | 1/8 tsp |
| Vanilla Extract | 1 tsp |
| Baking Powder | 1/4 tsp |
| Dutch Processed Cocoa Powder | 11g |
Cheesecake Batter:
| Ingredient | Amount (g / units) |
| Cream Cheese (30%) | 115g |
| White Granulated Sugar | 50g |
| Sour Cream (15%) | 116g |
| Eggs | 50g (1 Medium sized egg) |
| Vanilla Extract | 1 tsp |
| Cake or All-Purpose Flour | 17g For GF version, substitute with the same amount of potato starch |
Cherry Compote:
| Ingredient | Amount (g / units) |
| Cherries (pitted) Fresh or Frozen | 93g |
| White Granulated Sugar | 20g |
| Cornstarch | 5g |
Cherry Cream:
| Ingredient | Amount (g / units) |
| Cherry Compote | 100g |
| Cream Cheese (30%) | 50g |
| White Granulated Sugar | 35g |
| Instant Vanilla Pudding Mix | 15g |
| Heavy Cream (38%) | 150g |
Cake preparation and assembly instructions:
Brownies Batter:
- Pre-heat your oven to 170C (fan mode off), placing a baking rack at the lowest level inside your oven.
- In a medium sized bowl, melt the chocolate and butter together, and mix to a smooth ganache.
- Add in the sugar, salt, eggs, vanilla and heavy cream, and whisk together to combine.
- Sift the flour, cocoa powder and baking powder over the chocolate mixture. Whisk until the mixture is smooth and without any lumps.
- Transfer the batter into the prepared pan, and bake in the pre-heated oven for 12 minutes. Note that baking time will vary depending on how large a batch you are making. The brownies should be partially baked to set the top crust. During baking, prepare the cheesecake batter.
Cheesecake Batter:
- In a medium sized bowl, whisk together all ingredients, until smooth. You may use a food processor or an immersion blender.
- As soon as the brownies come out of the over, pour the cheesecake batter on top of the brownies, and return to the oven, at the same temperature, for 22 minutes. The cake will rise, slightly brown and even slightly crack at some places, and that’s totally fine. The sides of the cake should be stable and the center should jiggle.
- Allow the cake to cool down on a cooling rack, until the baking pan is no longer warm to the touch. Cover with some aluminum foil and refrigerate for at least 6 hours.
Cherry Cream:
Cherry Compote:
In a small saucepan, cook cherries, sugar and cornstarch on low heat, until the sugar dissolves completely. Mix it well while cooking on low-medium heat, until the mixture thickens. Allow to cool down completely before use.
To make the cream:
- In a medium sized bowl, mix together the compote (you should get exactly 100g), with the sugar and the cream cheese, until combined.
- Add in the heavy cream and instant vanilla pudding mix, and beat using an electric handheld mixer, on medium speed, until the cream is stiff.
Assembly:
- Unmold the cake from the pan, and place it on a serving plate.
- Mount the entire amount of cream on top of the cake, and using a spatula, evenly spread it across. You may coat the sides if you wish- I chose to trim the edges to expose a clean cut of all the layers.
- You may cut into individual portions, decorate with some more piped whipped cream and garnish with fresh cherries.
Store refrigerated inside an airtight container for up to 5 days.
