Decadent Brownie Bottom Cheesecake

This decadent brownie bottom cheesecake combines a rich, fudgy chocolate base with a smooth, creamy vanilla cheesecake topping. The contrast in texture is the real highlight. Dense and chocolatey underneath, light and silky on top. It is a medium-difficulty bake that feels special without being intimidating, and it comes together in about 1 hour 20 minutes plus cooling time.

Ingredients

For the brownie base

• 150 g dark chocolate, finely chopped
• 100 g unsalted butter
• 150 g caster sugar
• 2 large eggs, at room temperature
• 75 g plain flour
• 25 g cocoa powder
• 1 tsp vanilla extract
• Pinch of salt

For the cheesecake filling

• 500 g full-fat cream cheese, at room temperature
• 150 g caster sugar
• 2 large eggs, at room temperature
• 200 ml double cream
• 1 tsp vanilla extract

For finishing

• Cocoa powder or chocolate shavings, optional

Method

Oven preparation

Preheat the oven to 170°C, 150°C fan. Grease and line the base of a 20 cm springform tin with baking parchment, making sure the sides are well greased.

Making the brownie base

Melt the dark chocolate and butter together gently in a heatproof bowl set over a pan of simmering water. Stir until smooth, then remove from the heat and leave to cool slightly.
Whisk in the sugar, followed by the eggs one at a time. Add the vanilla extract. Sift in the flour, cocoa powder, and salt, then fold gently until just combined.
Pour the brownie batter into the prepared tin and spread evenly.

Baking the brownie layer

Bake the brownie base for 18 to 20 minutes. It should be just set on top but still slightly soft in the centre. Remove from the oven and reduce the temperature to 160°C, 140°C fan.

Mixing the cheesecake filling

Beat the cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing gently after each addition. Pour in the double cream and vanilla, then mix slowly until fully combined and silky.

Assembling and baking

Carefully pour the cheesecake mixture over the warm brownie base. Level the top gently.
Bake for 40 to 45 minutes until the edges are set and the centre still has a slight wobble. Turn off the oven, open the door slightly, and leave the cheesecake inside for 30 minutes to cool gradually.

Cooling and setting

Remove from the oven and allow to cool completely at room temperature. Chill in the refrigerator for at least 4 hours, or overnight, before removing from the tin and slicing.

Tips for Perfect Results

How do I stop the cheesecake from cracking?

Avoid overmixing the filling and do not overbake. Letting the cheesecake cool slowly in the oven helps prevent sudden temperature changes.

Can I make this ahead of time?

Yes. This cheesecake is best made the day before serving, as the flavours and texture improve after chilling overnight.

How do I get clean slices?

Use a sharp knife dipped in hot water and wiped clean between each slice.

Serving Suggestions

• Serve chilled with fresh berries on the side
• Add a drizzle of warm chocolate sauce
• Finish with a light dusting of cocoa powder

Storage

Room temperature

This cheesecake should not be kept at room temperature for more than 1 hour.

Refrigerator

Store covered in the fridge for up to 4 days. Keep it in the tin or an airtight container for best freshness.

Freezing

Freeze individual slices wrapped tightly in cling film and foil for up to 2 months. Thaw overnight in the fridge before serving.

Nutrition

• Calories: 430 kcal
• Carbohydrates: 32 g
• Protein: 7 g
• Fat: 31 g
• Saturated Fat: 18 g
• Sodium: 240 mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

Can I use milk chocolate instead of dark chocolate?

Yes, but the base will be sweeter. Dark chocolate gives a better balance to the creamy topping.

Do I need a water bath for this cheesecake?

No. The brownie base and lower baking temperature mean a water bath is not necessary.

Can I make this gluten free?

You can replace the plain flour with a gluten-free flour blend designed for baking.

Why is my cheesecake too soft?

It may need more chilling time. Always allow at least 4 hours in the fridge before slicing.