Monday, 8 July 2013

Chocolate Brownie Cheesecake

Ooh, boy! School holidays are expensive! This is the first time I've experienced it - probably because this is the first long holiday that we've had with two children at home, who are now used to a whole morning of pre-school entertainment.
 In the first week, playdates, puzzles, painting, play-dough and Lego were enough to keep us busy; but week 2 took us to another level. We've gone out for ice-cream (frozen yoghurt) and for lunch (indoor play area); visited the animal farm (add 2x pony rides) and gone to the movies (add 2x popcorn).
Then there are all the extras that we buy every time we go to the supermarket because we're suddenly sooo hungry as soon as we're at the store, even though we had breakfast, second breakfast and a snack before we left home.
And because I was ready to crack by Friday morning, I went out solo for a bit of me-time shopping, and spent more money - on things for them!!

 I'm actually really enjoying the holidays!

Here's a great me-time grown-up indulgence:

Chocolate Brownie Cheesecake.
recipe by Tea, Cake and Create

Line an 18cm square pan with baking paper - making a cross of paper that extends above the sides of the pan facilitates removal of the cheesecake from the pan after baking.

Alternatively use a round springform pan.


100g butter, cut into cubes
200g dark chocolate, coarsely chopped
1 egg
1/2 cup caster sugar
1 cup flour, sifted
1/2 tsp baking powder
1/2 cup chopped roasted pecan nuts

Melt together butter and chocolate. Allow to cool.
Beat the egg and sugar together. Stir in the chocolate mixture, pecan nuts and flour. Mix until all incorporated.

Spread into the base of the prepared pan.
Bake at 180'C for 10 minutes.

Reduce oven temp to 170'C


2x 250g tubs cream cheese
2 eggs
1 cup buttermilk
1/2 cup caster sugar
1 tsp vanilla extract (I use Vanilla Girl vanilla extract, so it's 8-10drops)

Beat cream cheese with an electric mixer until soft, then add the rest of the topping ingredients and beat until smooth.

Pour the topping over the base (after it has baked for 10 min).
Return the pan to the oven and bake for 45 minutes** at 170'C
**30 minutes, Megan - if you prefer the topping to be fridge cheesecake consistency : )

Leave to cool in the oven with the door ajar.

Refrigerate 3-4 hours or overnight.

Top with fresh berries or streaks of chocolate to serve.

Enjoy - oh, I know will!

; )



  1. Hi Marina. Do you use full or medium fat cream cheese? Thanks. Lauren.

    1. Hi, Lauren
      I use medium fat cream cheese (usually the Woolworths house brand or Lancewood, because they're nice and dense), but you could also use a fill fat cream cheese for this recipe.