hot fidge brownie sunday cheesecake

This hot fudge brownie sundae cheesecake is a rich, show stopping dessert that combines a dense brownie base, a creamy vanilla cheesecake layer, and a glossy hot fudge topping. The texture is indulgent and balanced. Fudgy at the bottom, smooth in the middle, and silky on top. It is a moderate level bake that suits confident beginners, with a total time of around 1 hour 30 minutes plus chilling.

Ingredients

For the brownie base

• 150 g unsalted butter
• 150 g dark chocolate, chopped
• 150 g caster sugar
• 2 large eggs
• 80 g plain flour
• 30 g cocoa powder
• 1 tsp vanilla extract
• Pinch of salt

For the cheesecake layer

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

For the hot fudge topping

• 120 ml double cream
• 100 g dark chocolate, chopped
• 40 g unsalted butter
• 2 tbsp golden syrup

To finish

• Vanilla ice cream
• Chocolate shavings or brownie cubes

Method

Oven preparation

Preheat the oven to 170°C. Grease and line the base of a 20 cm springform tin with baking parchment. Wrap the outside of the tin with foil to prevent leaks.

Mixing the brownie base

Melt the butter and dark chocolate together gently until smooth. Stir in the caster sugar, followed by the eggs and vanilla. Sift in the flour, cocoa powder, and salt. Mix until just combined. Spread evenly into the prepared tin.

Baking the brownie layer

Bake for 15 minutes until just set on top. Remove from the oven and reduce the temperature to 160°C.

Mixing the cheesecake

Beat the cream cheese until smooth. Add the sugar and mix gently. Add the eggs one at a time, followed by the vanilla and double cream. Mix slowly to avoid incorporating air.

Baking the cheesecake

Pour the cheesecake mixture over the brownie base. Bake for 40 to 45 minutes until the edges are set and the centre has a slight wobble. Turn off the oven and leave the door ajar for 30 minutes.

Cooling and chilling

Allow the cheesecake to cool completely at room temperature, then chill for at least 4 hours or overnight.

Making the hot fudge sauce

Heat the cream gently until steaming. Pour over the chopped chocolate and butter. Add the golden syrup and stir until smooth and glossy.

Assembling

Release the cheesecake from the tin. Pour the warm fudge sauce over the top and let it drip naturally. Serve with vanilla ice cream.

Tips

Why did my cheesecake crack

Cracks usually come from overmixing or sudden temperature changes. Mix gently and allow the cheesecake to cool slowly in the oven.

How do I keep the brownie base fudgy

Do not overbake the base. It should still be slightly soft when you add the cheesecake layer.

Can I make this ahead

Yes. The cheesecake keeps well overnight and actually improves in texture after chilling.

Serving suggestions

• Serve with scoops of vanilla ice cream
• Add fresh raspberries for contrast
• Finish with extra warm fudge sauce

Storage

Room temperature

Not recommended due to the dairy content.

Refrigerator

Store covered in the fridge for up to 4 days.

Freezing

Freeze without the fudge topping for up to 2 months. Thaw overnight in the fridge and add sauce before serving.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 42 g
• Protein: 8 g
• Fat: 36 g
• Saturated Fat: 21 g
• Sodium: 210 mg

Nutrition values are estimates and may vary based on ingredients used.

FAQs

Can I use milk chocolate instead of dark

Yes, but the dessert will be sweeter and less intense. Reduce the sugar slightly to balance the flavour.

Do I need a water bath

No. This recipe is designed to bake evenly without one, as long as the oven temperature is steady.

How do I know when the cheesecake is done

The edges should be set and the centre should wobble gently when shaken.

Can I add nuts to the brownie layer

Yes. Chopped walnuts or pecans work very well and add texture.