• Cooking Time:
  • Servings:
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Saving this for when I need a chocolate "fix"


  • Brownie Layer
  • 1 cup unsalted butter
  • 1 cup cocoa powder
  • 1 3/4 cups sugar
  • 4 large eggs at room temperature
  • 2 tsp vanilla
  • 1 1/4 cups all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp fine salt
  • 1/2 cup white chocolate chips
  • Cheesecake Layer
  • 6 oz semi-sweet chocolate, chopped
  • 2 x 8 oz (250 g) packages of cream cheese at room temperature
  • 1/2 cup sugar
  • 1 tsp vanilla
  • 1 1/2 cups whipping cream
  • 2 oz white chocolate, melted


  • Brownie Layer
  • For brownie layer, preheat oven to 350 degrees F.
  • Grease a 10-inch springform cake pan and line bottom and sides with parchment paper.
  • Melt butter and pour into a larger bowl.
  • Sift cocoa into butter and stir in sugar.
  • Add eggs to mixture, blending well after each addition.
  • Stir in vanilla.
  • In a separate bowl, combine flour, baking powder and salt (do not sift).
  • Add to cocoa mixture and blend.
  • Stir in white chocolate chips.
  • Pour into pan and bake for 35 minutes, until firm.
  • Cool completely before filling.
  • Cheesecake Layer
  • For cheesecake layer, place chopped chocolate in a bowl of a pot of gently simmering water (be sure bowl does not touch the water) and stir to melt.
  • Remove from heat.
  • Beat cream cheese until fluffy with electric beaters or in a stand mixer with the whisk attachment on high speed.
  • Slowly add sugar while mixing and beat in vanilla.
  • Pour in whipping cream and whip into cream cheese on high speed, until mixture becomes firm and holds a peak.
  • Scrape chocolate into mixture and blend quickly. Scrape filling onto brownie base and spread evenly.
  • Chill cake for at lest 2 hours before slicing. To garnish, remove springform pan and drizzle top with white chocolate.
  • Yield: 16

Categories: Cheesecake  Dessert 
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