Valentine’s Chocolate Brownie Cheesecake With Strawberries
23Chocolates and strawberries must most definitely have been the food of the Gods. The more adventurous amongst the heavenly elites might have indulged in a bit of cream cheese as well. Definitely indulged in cream cheese! If you have been following the blog for the past few weeks, you will know that I have been smitten by cream cheese. I wanted to bake something that shouted "Happy Valentine’s Day" with obviously chocolate and strawberries. I decided to bake a simple chocolate brownie cheesecake. And then simply top it with fresh strawberries.
I adapted a recipe for chocolate cheesecake brownie and baked it into a decent sized round cake, complete with the crusty brownie edges and soft dense cheesy middle.
The first time I baked it, I had an accident. A happy one! You see, the recipe calls for two batters, one brown and one white. It says to layer the batters and swirl them with a fork, a la marble cake. So when I poured the brown batter in the pan and topped it with the white batter, I realized that I had completely forgotten to add flour to the brown batter.
Since it was too late to scoop it out, I cringed inwardly, admonished myself with a few choice words, added the flour to the remainder of the brown batter and proceeded as if all was right in this world.
The cake that resulted was perfect except the bottom of the cake was all fudgy and saucy and ooey-gooey, kind of like a molten chocolate pudding’s insides. This was the flourless brown batter that I had added first. Happy accident? Hell Yeah!
The next time around, I was a good girl and added my flour when my flour was due. The cake was perfect, no fudgy, saucy bottom this time around. But I kind of preferred my accident version. The recipe that I share today is the accident free recipe. But if you are a sucker for fudgy chocolatey middles then you know what to do.
And a Happy Valentine’s Day to ya all! May your day and night be filled with sweet deliciousness.
recipe
CHOCOLATE BROWNIE CHEESECAKE
Preparation Time – 25 minutes
Baking Time – 1 hour 15 minutes
Chilling Time – 5-6 hours or overnight
Serves – 10 if you all behave and have respectable sized portions
Ingredients
250g dark chocolate, roughly chopped
250g unsalted butter, softened
2 cups caster sugar
4 eggs
3/4 cup plain flour
750g cream cheese, softened
15-20 strawberries, tops trimmed
Method
Preheat the oven to 160°C. Grease and line a 20cm round springform pan.*
Melt the chocolate in a heatproof bowl set over a saucepan of simmering water (don’t let the bowl touch the water). **
Place butter and 1 1/4 cups sugar in a bowl, beat with electric beater until pale and thick. Add 2 eggs, one at a time, beating well between each. Add melted chocolate and flour. Mix well until combined.
Spread two thirds of the chocolate mixture in the pan. Set the remaining aside.
In a separate bowl, combine the cream cheese and remaining 3/4 cup sugar. Beat with electric beater until smooth and creamy. Add the remaining 2 eggs, one at a time, beating between each addition.
Drop dollops of cream cheese mixture randomly in the pan. Alternate with dollops of chocolate mixture until all the batter is gone. Using a fork, gently swirl and smooth the top layer to create a marble effect.
Bake for 1 hour 15 minutes until the centre is just set. Cool completely in the pan, then decorate with trimmed strawberries.
Cover with plastic wrap or place in airtight container and chill for at least 5 hours. Remove from fridge at least 10-15 minutes before serving. Enjoy!
My Notes
* I used a smaller pan because I wanted a higher cake. A bit of the cheesecake spilled over as it cooked as it rose quite well. But no dramas there. If I was making this for a dinner party or a special occasion where others other than myself and Nick were going to be eating this cake, I would have trimmed the top flat and decorated it with more panache. But because it was just us, we went au natural! I must warn you though, this cake is very rich and indulgent. The following night, we skipped dinner to dig into this beauty. If you use a larger pan, you will have a flatter, larger, more elegant cake.
** I have a red non-stick heavy bottomed milk pan. I don’t remember the brand because I have had it forever (more like 10 years now). I have a vague memory of it being Raco, but can’t be sure. I use it to make custard and melt chocolate. Although cookbooks and all good chefs advise on using the bowl over water method for melting chocolate, I use my milk pan. I melt the chocolate directly in it. Mostly because I was lazy one day all those years ago and discovered to my amusement and amazement that it worked. You of course have to go drill sergeant on the chocolate and stand over it, wooden spoon in hand, stir-crazy. And yes, the temperature has to be just right. You can of course experiment with a trusty saucepan if you have one or try out a few for good measure. I haven’t always had success with the milk pan method, so be forewarned. The melt-chocolate-in-the-bowl-over -immering-water method invariably always works.
Mmmm looks delicious! And your photos are absolutely beautiful.
Kimberley´s last [type] ..Cheat Sheet Mini Pecan Pies
Thanks Kimberley!
oh yum i love delicious accidents!
Hi Sneh! Happy Valentine’s Day! Oh yum! I love your Cheesecake! I love the uneven swirls and the chocolate.
I love happy accidents! And chocolate! And cream cheese! Great cake
Gaby´s last [type] ..Review- Bank Hotel
lovely accident that turned out to be awesome! hah! happy valentine’s day!
Melissa´s last [type] ..Chilli Crab
That sounds like a VERY happy accident! Exquisite pics too.
I just discovered your beautiful blog! What stunning photos! I’ll be back
Liz´s last [type] ..Pear-Almond Tart
This looks insanely out-of-this-world amazing!! I am drooling. For real.
Beauty & the Feast´s last [type] ..French Onion Soup
I love delicious accidents! Looks so fluffy and soft and smootyh!
So supper yummy looking photos. Glad I found your site, looks great!
maggie´s last [type] ..Chocolate Flowerless Fudge Cake
This is one of the most amazing desserts I’ve ever seen, oh wow! And the photos are incredible!
yummylicious! this looks fantastic!
Oh my word, just give me a second to pick my jaw up off the floor! This looks amazing. Completely and utterly heavenly. The next time there’s more than 2 people in my house I’m making this for dessert (heck, forget waiting for guests, I suspect I could polish this off with very little help!). The pictures are truly gorgeous too.
Catherine´s last [type] ..All pith and pips
Thanks Catherine
Yeah, it is one of those desserts that you’d want to keep on eating, very hard to stop. Essentially it is a giant big chilled cheesecake brownie. Really fills you up though, lol.
Thanks everyone for stopping by and for all your wonderful comments. Truly appreciate it! Hope you lovely gals and guys had a beautiful valentine’s Day
That is a super gorgeous looking cake!
penny aka jeroxie´s last [type] ..3 minute chocolate cake in a mug
Mmm. This looks wonderfully decadent. Happy accidents, indeed!
adele´s last [type] ..getting my hands sticky
Nice to meet you fellow NSW foodie
I am loving your blog because of recipes like these – yum! Great taste and accidents like yours are fabulous
Great photos!
Cheers
Choc Chip Uru
i have a question about the happy accident…if the flour was supposed to be in entire brown batter, dosn’t change the consistency of the 1/3 of butter you put on top with ALL the flour? like a “too much flour” kinda brownie?
And…
the ooey gooey part (in the bottom), is it too messy? or it has some consistency to make it easy to serve and firm enough not to fall apart?
ps: sorry if you don’t quite understand what i’m trying to say, english is not my mother language
Andrea, the brownie cake still turns out alright because of the “marbling” that is done after you put the dollops of white and brown batter in the pan. It kind of mixes and comes together. The ooey-gooey bottom is a tad messy if you want to serve it for a formal occasion or want it to look beautiful and structured for a party/birthday. It is more like a pudding base, holds firm but very delicate and easy to disturb. If you want it all neat, just follow the recipe because the recipe is the accident free version with proper amounts mixed. Hope that helps!
actually i like the molten like chocolate cake, and it it’s a formal occasion, i just wanted to know the consistency to make sure if i should use a flat plate to decorate and serve, or like a pirex/bowl for the juices. I guess when you refrigerate it for a day o more it will be more easy tu cut and serve without it to fall apart.
BTW i love the way you decorate with frut your desserts, it’s fresh and rustic.
…i meant *batter* not butter