Cheesecake Brownies

Two baking trays with brownie mixture. The one on the left hand side has salted caramel, the one on the right hand side is cheesecake
Salted caramel and cheesecake brownies side by side

You may have picked up already that I really enjoy playing around with the different flavour combinations in a brownie. When I ran a home baking business, as my side hustle, in Phnom Penh, I’d sometimes put a poll out on social media. What brownie flavour would you like next? Cheesecake was a popular request. Cambodians generally really like cheesecake but I made very few to sell because the ingredients were pricey. Thus when this hybrid worked out, it turned out to be a happy compromise. As I am me, I found ways to play around with more flavours and ingredients. I’ve listed them at the end of the cheesecake ingredients.

cake box with cheesecake brownies inside, a green business card with love, Han-Na
Cheesecake Brownies were a popular order

Last month, I wrote about how I’d picked up a painful thumb injury which I was trying to let heal. It is mostly better now so I made cheesecake brownies and a giant cookie this weekend.

When I posted a picture of this cheesecake version on the post about the infinitely variable fudgy brownies, I said that I’d give you the recipe later as it involves a few more steps. Since then, my brownie recipe and story have featured on TheBrightApp (which is a new social networking site that someone I know is involved in – go check it out). There was a comment that the variations could feature as a different recipe post each time, which is kind. I’m not sure if that will be possible, but here’s the cheesecake brownie version in the meantime.

Ingredients all lined up
Cheesecake Brownie ingredients all lined up ready
All the swirls

I adapted this from Smitten Kitchen’s Cheesecake-Marbled Brownie recipe. I wanted to use my more recent whisking to ribbon stage brownie method, so I took note of the cheesecake ingredients and the marbling instructions but combined it with my chosen brownie method. However, you could use my simpler, no frills or ribbons, brownie recipe too. There are more detailed instructions in the previous posts on how to make brownies in general. I’ve added photos below the recipe to expand on the addition of cheesecake.

Ingredients for Cheesecake Brownies, adapted from Smitten Kitchen

Brownie ingredients

  • 150g unsalted butter, cut into small cubes
  • 150g dark chocolate (at least 60%), broken up, roughly chopped
  • 2 large eggs plus 1 egg white*
  • 200g caster sugar
  • 100g plain flour
  • 20g cocoa powder
  • 1/2 tsp of salt
  • 1 tsp of vanilla extract

Cheesecake ingredients

  • 150g full-fat cream cheese
  • 1 egg yolk from the egg in the brownie ingredients*
  • 50g caster sugar
  • 1tsp vanilla extract, or replace with
  • Optional flavour ideas – zest of an orange, 1 tbsp of dark rum or plum wine.
  1. Preheat the oven to 180°C/355°F/Gas Mark 4. Line a deep tin. For this quantity a 20cm square tin or a rectangular 27×20 or 28×18 will work.
  2. Start preparing the brownie mixture. Melt the chocolate and butter together and just after it has melted, add in the salt, vanilla extract and leave it on the side to cool down. Ways of doing this are on a previous post.
  3. As you keep an eye on the chocolate and butter melting, prepare the cheesecake mixture. Put all the cheesecake ingredients into a small bowl. Save the egg white for the brownie mixture. Mix to combine until smooth. I often use a hand mixer, but you could beat with a spatula. See photos below.
  4. Turn your attention to readying the rest of the brownie mixture. In a stand mixer bowl (if using) otherwise a medium bowl, crack the two eggs and add the saved egg white into the bowl and add the sugar. Use a stand mixer or an electric hand mixer on high speed to start whisking the eggs and sugar until they are at a ribbon stage. Ribbon stage is when the egg and sugar mixture are a pale yellow colour, doubled or even tripled in volume and when you lift the whisk over the mixture, the batter will fall slowly and leave a trail like a ribbon that will hold its shape for a few seconds. It will take about 10 minutes. I still use a timer to make sure I beat them for long enough. Don’t start beating the eggs/sugar until the chocolate/butter has melted because the chocolate/butter mixture needs this time to cool down.
  5. As the eggs and sugar are whisking, measure out the flour and cocoa powder into another bowl. Sieve it if there are lots of lumps in the flour and cocoa. Otherwise, use a whisk to loosen and mix them together.
  6. When the eggs and sugar have reached a ribbon stage, reduce the speed to low and add the melted chocolate and butter mixture to the eggs and sugar. Whisk until it all appears to have mixed together. If you are using an electric hand mixer, you may need to turn off the mixer, add the chocolate/butter and then switch it back on again to avoid a mess. I speak from experience.
  7. Now fold in the flour and cocoa powder using a spatula, or a spoon until it is well combined.
  8. Pour all the mixture into the baking tin. Debs says that if you want to create an even more marbled effect, then reserve some brownie batter to dollop on top of the cheesecake before swirling them together. I’ll let you experiment.
  9. Use a tablespoon to dollop the cheesecake mixture evenly into the brownie mixture. Use the back of the spoon to swirl the brownie and cheesecake together. I like to go up and down vertically and then again horizontally. See photo below.
  10. If you want to add in any texture (such as crushed biscuits) or fruit (such as raspberries or blackberries), do it now and push them into the marbled mixture.
  11. Bake in the oven for 20-25 minutes. They should be firm to touch at the top but still wobble when you shake it. Leave to cool completely in the tin and if you can bear it, cover them and leave them overnight in the fridge. They will be easier to cut and the flavours will have deepened.
ingredients for the cheesecake element
The ingredients for the cheesecake mixture – see step 3
Cheesecake mixture beaten until smooth
Beat the cheesecake mixture until smooth – see step 3
a table spoon dolloping cheesecake mixture into the brownie mix
Cheesecake mixture being dolloped – Step 9
the end of the spoon going up and down to create a swirling effect between the brownies and the cheesecake mixtures
Begin to swirl – step 9
frozen raspberries added to half of the cheesecake brownie before baking
I added some frozen raspberries to half of the tin because I fancied some raspberry cheesecake brownies. I didn’t measure it out, but I’m guessing 45g for half a tin?
4 cut up brownies.  The two nearest are raspberry cheesecake brownies and the two further away are vanilla cheesecake brownies
Tada – two variations from one tin. At the forefront there is raspberry cheesecake brownies and at the back, vanilla cheesecake brownies

Zingy Lemon and Ginger Cheesecake

lemon and ginger cheesecake 1

So, when you hold
the hemisphere
of a cut lemon
above your plate,
you spill
a universe of gold,
a yellow goblet
of miracles,

Pablo Neruda – Ode to the Lemon

I love lemons. My friends will testify to my love affair with lemons. ‘A yellow goblet of miracles’ beautifully describes my imaginations of what I could create with them. I particularly love that zing that lemons add when I use it in baking.

My timing of trying out this recipe was a bit silly really. It was three days before the removal men were coming. My two tubs of soft cheese in my fridge were almost at their expiry date, the sun was out and I needed an excuse to do something other than pack boxes! This lemon and ginger cheesecake seemed like the perfect summer dessert.

the inspiration for lemon and ginger cheesecake

I’ve since made two versions of this cheesecake. Version One lacked the lemony zing. It may appeal to the finer palette; I love robust flavours. So, I cheated the second time and added lemon curd to the mixture, which brought out the lemon and complemented the ginger perfectly.

Lemon and Ginger Cheesecake adapted from the Good Food Channel

Ingredients and Method

Ideally use a 25cm springform cake tin and double wrap the outside of it with foil. This is to protect the cheesecake when baking it in a water-bath. I didn’t have a big enough cake tin at the time of baking the cheesecakes. Instead, I made a 20cm and 10 mini cheesecakes. Very cute!

Preheat the oven to 180C/Gas Mark 4/350F

lemon and ginger mini cheesecakes

…For the biscuit base

225g digestive biscuits (or if you really like ginger, then substitute it all or partly with ginger biscuits)
2 tsp ground ginger
2 tbsp caster sugar
75g unsalted butter, melted

  1. Pulse the biscuits in a food processor until they resemble fine crumbs, or bash them up in a bag with a rolling pin. Whichever method suits your mood.
  2. Add the ground ginger, caster sugar and the melted butter and mix it all up. I’ve already reduced the amount of butter from the recipe so that there is enough butter for the biscuit base to stick together.
  3. Transfer the biscuit mixture to the cake tin and press it down firmly. If you would also like to make mini ones too, then use a tablespoon of biscuit mixture per cupcake case. I discovered that my mini-tart shaper is perfect for pressing down the biscuit base.

…For the filling
570g cream cheese
100g caster sugar
1 tbsp cornflour
4 large eggs, beaten
grated zest of 3 unwaxed lemons
380ml sour cream
2 tbsp lemon curd, beaten so that it’s a little bit runny, optional but highly recommendable

  1. Beat the cream cheese and the caster sugar together until smooth in a big bowl.
  2. Mix in the cornflour.
  3. Slowly mix the eggs into the mixture, one at a time, so that they are thoroughly mixed in. Don’t worry that the mixture always looks a wee bit peculiar at this stage.
  4. Pour in the sour cream and add the lemon zest. Gently mix them into the mixture.
  5. Lemony zing lovers could also add the lemon curd into the mixture at this stage. I put blobs of it on top of the mixture once I had poured the filling into the cake tin. Then I worried that the lemon curd would burn in the oven if it was left on top, so I took a metal chopstick and mixed the lemon curd into the mixture. I’ve since thought about putting 3/4 filling in, putting in a layer of lemon curd, then topping it with cheesecake filling. Essentially you can do whatever you like with it, and I’d really love to hear what worked for you.
  6. For the mini cheesecake fans – I used 2 teaspoons of the filling for each case.
  7. Pop it into the oven for about 45 minutes. I think that I baked the mini cheesecakes for 20 minutes. Bake until the middle of the cheesecake is just set. I test it by gently resting my finger on it and the cheesecake is ready when there is no (or barely any) mixture sticking to it.

Top Tip! Cheescakes are best when baked in a moist oven. To achieve this, you can bake the cheesecake in a water-bath by placing the cake tin in a roasting tin and filling the roasting tin with enough hot water so that it reaches about half way up the cake tin. Alternatively you can place a small oven-proof bowl full of hot water on the bottom level of the oven. I’ve used both methods and haven’t noticed any difference to the texture of the cheesecakes. But perhaps a more experienced cheesecake baker could enlighten me?

…Meanwhile, start the topping
250ml sour cream
2 tbsp caster sugar
80g stem ginger, drained and finely chopped
grated zest of 1 unwaxed lemon mixed with 1/2 tbsp of sugar

  1. Mix the sour cream and the caster sugar together.
  2. Take the cheesecake out of the oven when it’s ready and pour the topping on, arrange the stem ginger on top. The mini cheesecakes appreciate a thin layer of sour cream topping.
  3. Pop it back in the oven for another 10 minutes, so that the sour cream topping can set.
  4. When it comes out, immediately run a knife round the edge of the cheesecake. This will help stop the cheesecake from cracking. Also, helpful for when taking the cheesecake out of the tin when serving it up.
  5. Let the cheesecake cool down for about an hour before popping it into the fridge overnight.
  6. Sprinkle the sugary lemon zest on top before serving.

Verdict – The combination of lemony zingyness with gingery warmth produces lots of ‘Mmmmms’. It does take some effort but it is a really simple summery dessert to make that is a crowd-pleaser. I’m pleased to say that my friend’s children ate some and then asked for seconds. Winner! The cheesecake is best eaten a day or two after it is made so that it stays soft. But I always seem to make too much cheesecake in one go, so I’d appreciate any tips on freezing it.