Brownie Swirl Cheesecake – A decadent chocolate and creamy delight

This Brownie Swirl Cheesecake is the ultimate indulgence, combining rich brownie batter with creamy cheesecake for a decadent and irresistible dessert. Swirled and baked to perfection, this cake features layers of fudgy brownie and creamy cheesecake, topped with a luscious chocolate ganache and finished with a cloud of chocolate-infused whipped cream. Whether you’re looking for an impressive dessert for a special occasion or just want to treat yourself, this Brownie Swirl Cheesecake is sure to satisfy any sweet tooth.

Why you’ll love this recipe: You’ll love this Brownie Swirl Cheesecake for its rich combination of flavors and textures. The fudgy brownie base pairs perfectly with the velvety cheesecake layer, creating a dessert that’s both indulgent and satisfying. The swirls of brownie batter throughout the cheesecake add visual appeal and extra chocolate flavor, while the creamy chocolate ganache and light whipped cream provide the perfect finishing touch. This dessert is perfect for chocolate lovers and cheesecake fans alike!

Perfect opportunity: This Brownie Swirl Cheesecake is perfect for birthdays, holiday parties, or any time you want to impress your guests with a decadent dessert. Its rich, creamy texture and chocolatey sweetness make it an ideal treat for special celebrations, but it’s also perfect for indulging on a cozy weekend. Serve it as the star of any dessert table and watch it disappear!

Decorating tips: For a polished presentation, use a piping bag with a star tip to pipe the chocolate-infused whipped cream around the edges of the cheesecake. You can also add additional chocolate shavings or drizzle a little extra ganache on top for a more elegant look. Decorate with fresh berries or a sprinkle of cocoa powder to add a pop of color and contrast to the rich chocolate tones.

Ingredients for the brownie batter:

• ¾ cup unsalted butter
• 220 g dark chocolate (60% cocoa)
• ⅔ cup Dutch-processed cocoa powder
• 1 ¼ cups granulated sugar
• ½ teaspoon kosher salt
• 1 teaspoon espresso powder
• 1 teaspoon vanilla extract
• 1 egg yolk
• 2 eggs
• ¾ cup all-purpose flour

Ingredients for the cheesecake batter:

• 17 oz cream cheese (room temperature, full fat)
• ¾ cup granulated sugar
• ½ cup sour cream
• 1 teaspoon vanilla extract
• 2 eggs
• 1 ½ tablespoons cornstarch

Ingredients for the chocolate ganache:

• 2.8 oz dark chocolate (60% cocoa)
• 2.8 oz heavy cream

Ingredients for whipped cream:

• ⅔ cup heavy cream (cold)
• ⅓ cup powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons chocolate ganache (reserved from ganache)

Instructions:

1. Prepare the dish and preheat the oven:
   • Preheat your oven to 180°C (350°F) and prepare a 9-inch springform pan by lining it with parchment paper.
2. Prepare the brownie batter:
   1. In a large bowl, melt the butter and dark chocolate together, either in the microwave or in a bain-marie. Mix until smooth.
   2. Add granulated sugar, espresso powder, vanilla extract, and kosher salt. Sift in cocoa powder and whisk until well combined.
   3. Add the eggs and egg yolk and mix until the batter is smooth.
   4. Sift the flour into the mixture and gently fold it in with a spatula until well combined. Set aside.
3. Prepare the cheesecake batter:
   1. In a large bowl, beat cream cheese, sugar, vanilla extract and sour cream with an electric hand mixer until smooth.
   2. Add the eggs and mix until completely incorporated.
   3. Sift in the cornstarch and mix until the batter is smooth and combined.
4. Assemble the cake:
   1. Pour half of the brownie batter into the prepared springform pan and smooth it with an offset spatula.
   2. Pour the cheesecake batter over the brownie layer and spread it evenly.
   3. Drop spoonfuls of remaining brownie batter on top of the cheesecake layer. Use a butter knife to gently swirl the brownie batter into the cheesecake, being careful not to over-swirl it.
   4. Bake in a preheated 340°F (170°C) oven for 40 to 50 minutes, until the edges are set and the center is slightly wobbly.
5. Cool the cake:
   • Leave the cheesecake in the oven, with the door slightly open, for 1 to 2 hours to cool to room temperature. Then, wrap it tightly in plastic wrap and place it in the refrigerator for at least 5 hours or overnight to set.

6. Prepare the chocolate ganache:
   1. In a small bowl, melt the dark chocolate and heavy cream together in the microwave for about a minute.
   2. Let the mixture sit for 10 minutes, then stir until smooth. Reserve 2 tablespoons for the whipped cream.

7. Fill the cheesecake with ganache:
   • Pour the chocolate ganache over the cooled cheesecake, spreading it evenly with an offset spatula. Place the cheesecake in the refrigerator to allow the ganache to set.
8. Prepare the whipped cream:
   1. In a large bowl, beat cold heavy cream, powdered sugar, vanilla extract and reserved chocolate ganache with an electric mixer until stiff peaks form.
   2. Using a fluted nozzle, pipe the whipped cream around the edges of the cheesecake.

Enjoy your rich and decadent brownie swirl cheesecake with luscious ganache and whipped cream! Perfect for any occasion!