Chocolate Cheesecake Brownies

12 servings
60 minutes
What better combination...Cheesecake and Brownie! We know you’ll love these rich, squidgy brownie with cheesecake swirled through.
This ultimate fusion of rich chocolate brownies and creamy cheesecake, crowned with a luscious dark chocolate drizzle is a pure bliss.
Recipe Ingredients
How to Prepare
Follow our useful guide to learn everything about How to melt chocolate.
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Recipe Ingredients

For the Brownie
125 gUnsalted butter
50 gDr. Oetker 72% Extra Dark Chocolate
125 gPlain Flour
20 gDr. Oetker Fine Dark Cocoa Powder
5 gDr. Oetker Baking Powder (1 tsp)
125 gCaster Sugar
100 gDr. Oetker Milk Chocolate Chunks
3Medium Eggs (beaten)
For the Cheesecake
150 gFull Fat Cream Cheese
60 gSoured Cream (4 tbsp)
15 gCaster Sugar (1 tbsp)
7.5 gCornflour (1 1/2 tsp)
To Decorate
100 gDr. Oetker 72% Extra Dark Chocolate

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Picture - Dr. Oetker Fine Dark Cocoa Powder
Picture - Dr. Oetker Baking Powder (1 tsp)
Picture - Dr. Oetker Milk Chocolate Chunks

For the Brownie

Heat the oven to 180°C/Gas Mark 4. Line a 20cm square cake tin with non-stick parchment. Melt the butter and Chocolate over a very low heat in a saucepan, then leave to cool for 10 mins. Stir in the beaten eggs.


Sift the flour, Cocoa Powder, Baking Powder and sugar into a bowl, add the chocolate chunks and pour into the butter mixture and mix well. 


For the Cheesecake

To make the cheesecake, mix all the ingredients together in a large bowl until well combined. 


Pour the brownie mix into the prepared tin a blob the cheesecake into the brownie mix, use a cocktail stick to swirl the cheesecake through the brownie. Bake in the oven for 25-30 minutes, until the brownie is baked – the centre of the brownie should be just set and not wobble when the brownie is baked. Remove from the oven and leave to cool. 


Once cooled, melt the Extra Dark Chocolate in the microwave. Cut the brownie into 12 squares and drizzle with the melted chocolate.