White Chocolate and Brownie Cheesecake

white chocolate and brownie cheesecake recipe and method indulgent desserts valentines

This recipe has actually be lurking for about 3 months now, such is the busy period it’s been. A scrappy post-it in my kitchen and a whole heap of photos later, the impending Valentine’s Day spurred me to get blogging and try and recall what on earth went on.

I’d made this absolute delight of a cheescake (January dieters please look away now), as a treat for Rob while I was away working. It would be equally as great for Valentine’s Day, for which I now have to think of another show-stopping bake. Answers on a postcard please!

The brownies were a simple re-incarnation of my 3 ingredient Nutella brownies, fudgy, quick, and easy, they were perfectly resilient to being re-baked and refrigerated. And the best news was that I didn’t use a whole batch, so there were plenty left over for sampling 🙂

Recipe

1 batch Nutella Brownies

200g digestive biscuits
50g dark chocolate
75g butter

300g cream cheese
200g white chocolate
405g tin of condensed milk (unsweetened, the chocolate has enough sugar)
1 egg

Method

– Crush the biscuits / blend them to find crumbs in a food processor. Melt the dark chocolate and butter, and mix well. – Press into the bottom of a high-sided 8-10 inch springform pan, and bake at 180 degrees for 8 minutes. Set aside to cool.

chocolate brownie cheesecake base crushed biscuits

– In a large bowl (stand mixer is great if you have one), gently mix the cream cheese and condensed milk.
– Melt the white chocolate over a low heat, and slowly add to the cheese mixture, stirring continually. Finally add the egg and mix through.

white chocolate cheesecake recipe pouring into stand mixed batter and creamy mix

– Pour approx. one centimetre of the batter onto the biscuit base, and position the brownies around the surface.

white chocolate and brownie cheesecake recipe setting hearts into batter

– Bake for 5-6 minutes at 180 degrees, until the cheesecake layer is set enough to hold the brownies in place.- Carefully fill up the tin with the remaining cheesecake mix, being careful not to splash or cover the brownies.

white chocolate and brownie cheesecake assembled ready to cook

– Return to the oven for a further 20-25 minutes, until the top is set (you can touch it with your finger without any mix sticking); the middle should still be wobbly.
– Remove from the oven, cool, and refrigerate in the tin for a minimum of 12 hours (overnight)

The finishing dark chocolate swirl is by no means necessary, but adds a great finish and hides any blips where the cheesecake mixture might have splashed onto the brownies. I melted about 25g into a small piping bag and covered the whole cake in swirls.

triple chocolate cheese cake white milk and dark nutella brownies recipe and valentines ideas

white chocolate and brownie cheese cake crunchy biscuit base topped with dark chocolate swirls

heart chocolate nutella brownie under dark chocolate swirl set in white chocolate cheesecake valentines ideas

white chocolate cheesecake with heart shaped nutella brownies

As it’s been baked this cheesecake will keep for up to a week in the fridge – if it lasts that long, not with slices this size that’s for sure!

white chocolate and brownie cheesecake sliced topped with dark chocolate swirls crunchy biscuit base

The finished cheesecake had great contrasting textures, all brought together with a silky chocolate flavour. The crunchy base, chewy brownies, and creamy cheesecake make for an indulgent bite every time!

 

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6 thoughts on “White Chocolate and Brownie Cheesecake

  1. Pingback: Homepage

    • You’re welcome! I would recommend a few steps – 1) Grease/butter the base before putting it in. 2) Be sure to press it down very firmly so it holds together. And 3) Lightly run a knife around the edge before removing from the pan.

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