Ingredients :
For the brownie base (24cm cake tin)
100g dark chocolate
100g Butter
110g cane sugar
50 g Flour
2 medium eggs
1 level teaspoon of baking powder for desserts
For the baked cheesecake:
500 g Philadelphia
110 ml of liquid fresh panna
100g Sugar
20 g Amido di mais (cornstarch)
2 whole eggs + 1 yolk (medium)
1 vanilla pod
For the cover:
200g Nutella

Preparation :
The base of the Brownies cheesecake:
Turn on the static oven at 180°
Put the butter in small pieces in a saucepan with the roughly chopped chocolate. Melt everything over low heat, stirring often. As soon as you get a completely melted liquid compound, remove from heat and let cool for a few minutes.
Place the eggs and brown sugar in a bowl and mix with a hand whisk, just long enough to melt the sugar.
Add the melted butter with the chocolate and mix.

Then add the flour and 1 level teaspoon of baking powder. Mix everything until you obtain a full-bodied and homogeneous mixture.

Butter a 24cm round springform pan and line it with a circle of baking paper on the bottom and strips around the edges. The butter is just to hold the paper in place.
Pour the brownie mixture inside and bake in a static oven preheated to 180° for 20 minutes. Once the base is ready, let it cool for approx. 10 minutes.

Baked cheesecake:
Using an electric whisk, beat the whole eggs and the yolk with the sugar for a few minutes.
Add the philadelphia and the seeds extracted from the vanilla and mix everything.

Also add the cornstarch and liquid cream (not whipped). Mix with an electric whisk until you obtain a smooth and homogeneous mixture.

Pour the mixture onto the brownie base and bake at 170° for 15 minutes, then at 140° for 55-60 minutes. Cooking the philadelphia and chocolate cake should be done slowly, so that it cooks but remains creamy. The brownie base will also stay soft and not dry.

Once ready, take it out of the oven and let it cool for 20 minutes. Prepare the cheesecake filling by spreading the nutella on the surface using a spoon. I liked the effect in which you could see the traces of the spoon.

Place your Brownie Cheesecake Cake in the refrigerator for 1 hour (or more). Before serving, remove it from the mold and carefully remove the baking paper. I prefer it cold from the fridge. Let me know if you try the Cheesecake Brownies too!

Cheesecake Brownies – Philadelphia Chocolate Cake – Classic Baked Cheesecake – Brownie Cheesecake
Cheesecake brownies: storage
The cheesecake brownie will keep in the refrigerator for approx. 3 days . I like the cold! It can also be frozen.