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Chocolate Cheesecake Cherry Brownies


Recipe Info

  • Servings : 6
  • Cook Time : 45m
  • Ready In : 45m


  • For the brownie batter:
  • 225g butter
  • 425g sugar
  • 110g cocoa powder
  • 1 tsp salt
  • 1 tsp baking powder, sifted
  • 1 tsp instant coffee
  • 1 tbsp vanilla essence
  • 4 eggs
  • 120g plain flour
  • For the cream cheese batter:
  • 450g cream cheese, room temperature
  • 150g sugar
  • 40g flour
  • 1 tsp cornflour mixed with 2 tsps water
  • 2 tsps vanilla essence
  • 60ml cream
  • 2 eggs
  • For the cherry compote:
  • 900g fresh cherries, pitted
  • 200g sugar
  • 50ml water
  • 2 tsps cornstarch
  • 1/4 tsp vanilla essence


Step 1

Preheat the oven to 180°C. Lightly butter a 22 x 33cm pan and line with baking paper.

Step 2

To make the brownie batter, melt the butter in a large saucepan then add the sugar. Cook at medium heat until well-combined and mixture looks shiny. Remove from the heat and add in cocoa, salt, baking powder, coffee, and vanilla essence. Cool slightly, then whisk in the eggs. Whisk in the flour until smooth.

Step 3

To make the cream cheese batter, beat the cream cheese until smooth. Mix in the sugar and flour, then the cornflour mixture, vanilla essence, cream, and eggs.

Step 4

Spoon about 3/4 of the brownie mixture into the prepared pan, then top with the cream cheese batter. Plop remaining brownie batter on top.

Step 5

Bake the brownies for 35 to 45 minutes. When done, a toothpick inserted in the centre should come out clean and edges should be set. Cool completely before cutting and serving.

Step 6

To make the cherry compote, combine all ingredients in a medium saucepan. Bring to a boil (stirring constantly) and cook for 1 minute until mixture has thickened nicely. Cool and dizzle slowly over cheesecake brownies just before serving.

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