Triple Layer Blackcurrant Brownie Cheesecake Recipe – A Decadent Delight

Triple Layer Blackcurrant Brownie Cheesecake Recipe – A Decadent Delight

Treat yourself to a luxurious dessert with this Triple Layer Blackcurrant Brownie Cheesecake. Combining the richness of a chocolate brownie, the tartness of a blackcurrant topping and the creaminess of a cheesecake layer, this dessert is perfect for those who love a complex mix of flavors and textures.


Why you will love this recipe: This recipe layers different dessert elements into one harmonious creation. Each bite offers the gooey texture of brownie, the refreshing zest of blackcurrant and the creamy, rich taste of cheesecake.

Perfect occasion: Ideal for festive occasions such as birthdays, anniversaries or any gathering where you want to impress your guests with something special. It's also ideal for holiday parties where a statement dessert is needed.

Decorating Tips: Garnish the top with fresh blackcurrants, a drizzle of blackcurrant coulis or a dusting of powdered sugar to enhance its visual appeal. Chocolate shavings or a rim of whipped cream can also add to its decadence.

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For the brownie layer:

  • 2.3 oz (65 g) dark chocolate
  • 3.4 oz (95 g) 82% butter
  • 1/2 cup (95g) sugar
  • 2 large eggs
  • 1/2 cup (65 g) all-purpose flour
  • 2 tablespoons (20 g) cocoa powder
  • 1 teaspoon (5g) baking powder

For the blackcurrant filling:

  • 8.5 oz (240 g) blackcurrants
  • 2 tablespoons (25g) sugar
  • 2 teaspoons (10 g) cornstarch

For the cheesecake layer:

  • 8.5 oz (240 g) low-fat cottage cheese
  • 5.6 oz (160 g) cream cheese
  • 1 large egg
  • 2 tablespoons (20 g) caster sugar
  • 2 teaspoons (10g) vanilla sugar
  • 2 teaspoons (10 g) cornstarch


  1. Brownie base:
    • Melt the chocolate and butter together. Stir in sugar and eggs until smooth. Sift in the flour, cocoa powder and baking powder and mix until well combined. Pour into a buttered 16cm cake pan and bake at 338°F (170°C) for about 20 minutes. Let cool.
  2. Blackcurrant filling:
    • Cook the blackcurrants in a saucepan until they release their juice. Stir in the sugar mixed with the cornstarch and simmer for 1 to 2 minutes until thickened. Cool completely.
  3. Cheesecake layer:
    • Blend cottage cheese, cream cheese, egg, powdered sugar, vanilla sugar, and cornstarch using an immersion blender until smooth.
  4. Assembly:
    • If the brownie has risen, cut the top to create a flat surface. Spread the blackcurrant filling on the brownie base, then carefully pour the cheesecake mixture on top.
    • Bake in a preheated 356°F (180°C) oven for about 45 minutes until the cheesecake is set.
  5. Cool and serve:
    • Let the cheesecake cool in the pan, then refrigerate until completely set before serving.

Enjoy your triple-layer blackcurrant cheesecake brownie, a truly spectacular dessert, as delicious as it is beautiful!

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