Chocolate Cheesecake with Brownie Base With dulce de leche Frosting

In one of my last relaxation therapies I decided that I wanted to do something that combined two of my favorite things on this planet: cheesecake and chocolate, lots of chocolate. What I taught them today was what came out.

The basis of this beauty was made by making some modifications to my recipe of perfect brownies. The truth was not quite sure how she was going to stay, she did not want the base to look like a brownie but rather toasted brownie flavor, and that was exactly what happened. The contrast that gives the flavored brownie toast with the softness of the cheesecake filling is mind-boggling. And not to mention the creamy topping of dulce de leche and chocolate, this topping complements all the flavors and textures of this delight in a perfect way.

chocolate cheese cake brownie recipe

via: annaspasteleria

Normally I recommend baking the cheesecakes to Bain Marie, but since I want to prevent their brownie base from getting wet because they do not wrap the mold well, today we are going to make this cheesecake without Bain Marie and at a lower temperature. The base is baked alone for 20 minutes (until the brownie is cooked on the surface and making sure the center is not raw). Then, add the cheesecake cream and bake it all together. That extra time we gave at the beginning will make the second bake the brownie base roasted and perfect.

It is important that after baking the cheesecake let it sit in the refrigerator for at least 6 hours, or preferably overnight, this will ensure that it has the best texture.

As for the topping, so that it stays that way and they can work it with pastry sleeve it is important that they use a good chocolate and that allow the mixture to cool a little at room temperature before using it (that will harden it a little and have a better shape). It is important to know that some brands of dulce de leche / arequipe have a thicker consistency than others, if after their frosting mixture has reached room temperature they do not get a strong consistency to work with the pastry sleeve, try to add more chocolate Melted until they reach the desired texture. For a more brilliant and beautiful result I recommend using chocolate or chocolate covered. To decorate I used a French nozzle.

chocolate cheese cake brownie recipe
chocolate cheese cake brownie recipe

Chocolate Cheesecake with Brownie Base With dulce de leche Frosting

By Jenna F.  ,

May 29, 2017


  • Prep: 25 mins
  • Cook: 1 hr


For brownie base

1/3 cup (42 grams) all purpose flour

1/4 teaspoon salt

1/2 teaspoon baking powder

90 grams of dark or semi-dark chocolate

70 grams (5 tablespoons) unsalted butter

½ cup + 2 tablespoons (125 grams) of sugar

1 teaspoon vanilla extract

1 egg

For filling cheesecake

660 grams of cream cheese

1 cup (200 grams) of sugar

1 teaspoon vanilla

220 grams of dark or semi-bitter chocolate, melted and at room temperature

3 eggs

Dulce de leche Frosting

450 grams of dulce de leche for baking

300 grams of chocolate, cut into small cubes (can use chocolate preferably, I used dark chocolate)

Optional: 2 teaspoons milk (liquid)


1Preheat the oven to 165 degrees Celsius. Prepare a removable 9-inch or 23-centimeter mold by putting a tape of baking paper or parchment paper all over the edge (to prevent the brownie from breaking and splitting when opening the mold for demolding. Bake in the bottom of the pan to make it easier to remove portions when chopping (remember that the brownie sticks a lot of surfaces).

2First the brownie base should be prepared by mixing the flour, salt and baking powder with a wooden spoon.

3Melt the chocolates and butter to bathe. Remove from the cooker and add the sugar and vanilla. Then add the egg and incorporate very well. Continue mixing until shiny and silky. Add the dry ingredients and continue stirring until everything is unified.

4Place the mixture in the previously prepared mold. Bake for 20 minutes, until the center does not look liquid or move.

5While the base is baked, prepare the filling. For this, in a large bowl suitable for blender, beat the cream cheese until it is softened and creamy. Add sugar and vanilla. Subsequently, add the previously melted chocolate (and at room temperature) until everything is well combined and softened

6Then add the eggs, one by one and beating well each time you add each of them. The mixture you get will be quite thick and heavy, but it will be fine that way.

7When the time indicated for baking the brownie base has passed and is seen as indicated, remove from the oven and place on top of the base the previously made cheesecake cream. Return to the oven and bake for 40-50 minutes, until the center is no longer raw (usually when it is cooked the whole surface is the same color and when moving there is nothing liquid in the center). Remove from oven and cool for at least 6 hours or preferably overnight.

8To prepare the topping, place the dulce de leche and the chocolate in a medium saucepan or pan and bring to a medium heat to the bath María, stirring constantly (being very careful because the chocolate can be easily burned). When the chocolate has melted completely must have a mixture with body and strong texture. If you do not have it, add more chocolate until you get this texture. If the mixture, on the other hand, becomes very thick, add the two teaspoons of milk.

9Let the frosting mixture cool until it reaches room temperature, place in a pastry bag with the nozzle of preference (I used a French nozzle), decorate the desired shape and serve.

10Must be refrigerated.


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