Cherry Cheesecake Brownies
Cherry Cheesecake Brownies: seriously chocolatey brownies topped with creamy cheesecake and fresh cherries 🍒
Hello bakers! Cherry season is in full swing and I am loving it! I love using fruit when it’s in season especially when I can go and pick it myself. I haven’t been able to pick my own cherries but I am so looking forward to picking some blackberries, plums and apples!! Do you love it too? ❤️
I haven’t shared a brownie recipe for a few weeks and thought it was time for a new chocolate brownie fix. These aren’t just your standard brownies though, they’re cherry cheesecake brownies!! A decadent chocolate brownie topped with vanilla cheesecake and fresh stewed cherries 🍒 The cheesecake is deliciously soft and light. The cherries add a tartness to the whole bake that pairs SO well with the deep chocolate flavour of the brownies!!
The brownies are made in the usual way just like my Mint Aero Brownies and Rocky Road Brownies. To make the cheesecake all you need is to whisk together the cream cheese, sugar and egg with a little vanilla extract. I’ve chosen to cook the fresh cherries with a little sugar to make them a little syrupy before adding them to the top of the brownies but this is optional. You can just push them down into the top of the brownie instead.
I love brownies and this recipe is super tasty and delicious and just well … you have to bake them to know. Trust me though they’re epic! Chocolate, cheesecake and cherries … three things that should always be baked together!!
For the brownie mix:
- 225g dark chocolate
- 225g unsalted butter
- 4 medium eggs
- 300g caster sugar
- 120g plain flour
- 50g cocoa powder
For the cheesecake layer:
- 200g cream cheese
- 1 medium egg
- 100g caster sugar
- 1/2 tsp vanilla extract
For the cherries:
- 200g cherries, pitted and halved
- 2 tbsp caster sugar
1 – Preheat the oven to 160c fan/180c/ Gas Mark 4 and line a 10 inch square tin with baking paper and set aside.
2 – To make the cherries: heat the cherries and sugar together until just soft and syrupy. If the mix doesn’t thicken mix together 1 tsp cornflour with 1 tsp cold water and then mix this into the cherries. Set aside to cool a little.
3 – To make the cheesecake: whisk the cream cheese and sugar together until it thickens a little. Whisk in the egg and keep whisking for 5 minutes until a little thicker. Set aside.
4 – Melt the chocolate and butter together. Either in the microwave in short 30 second blasts or in a bowl over a pan of boiling water. Set aside to cool a little whilst you whip up the eggs.
5 – In a separate bowl whisk the sugar and eggs until very pale, thick and doubled in size.
6 – Gently fold the melted chocolate mix into the whisked egg mix.
7 – Sieve the flour and cocoa into the chocolate mix and fold through gently until just combined.
8 – Pour into the tray. Pour the cheesecake mix on top and using a skewer or fork swirl the mix into the brownies, swirling at least 1cm deep into the brownie batter. Dollop on the cherries, evenly spreading them out. Swirl the top gently this time.
7 – Bake for 30 – 40 minutes – you’ll know when the brownies are ready when they start to show cracks on the edges and the cheesecake is just turning a darker colour on the edges only. Check them and give them a few more minutes if needed. They should still have a little wobble in the middle when done. Allow to cool completely in the tin. If they’re not done but browning too much cover them in foil and keep baking.
8 – Once cooled slice into desired size and enjoy!
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