Description
A delicious brownie-bottom Nutella cheesecake, with a delicious brownie layer topped with a no-bake Nutella cheesecake filling.
Ingredients
BROWNIE
- 2 eggs
- 1/3 cup (65 g) brown sugar
- 1 ½ tbsp (20 g) granulated sugar
- Slightly over ½ cup (125 g) unsalted butter, melted and hot
- ¾ cup chopped (150 g) milk chocolate couverture
- ½ cup (45 g) cocoa powder, 100%
- 1/3 cup (45 g) all-purpose flour
CHEESECAKE
- 1 cup (245 ml) heavy whipping cream
- Slightly over 2 cups (500 g) cream cheese, room temperature, full-fat
- Slightly under ½ cup (50 g) powdered sugar, or icing sugar
- 1 cup (300 g) Nutella
DECORATE
- 2/3 cup (200 g) Nutella
Instructions
- Preheat the oven to 355°F (180 °C). Start by preparing the brownie batter. In a stand mixer bowl, beat 2 eggs with 1/3 cup (65 g) brown sugar and 1 ½ tbsp (20 g) granulated sugar. Use the whisk attachment on high speed. Beat for about 10 minutes.
- While the eggs are in the stand mixer, you can put slightly over ½ cup (125 g) unsalted butter in a pot and melt it. Once it’s very hot and melted, you can turn off the stove and pour in ¾ cup, chopped (150 g) milk chocolate couverture. Let it sit untouched for 5 minutes. Stir after 5 minutes to melt the chocolate.
- In a mixing bowl, mix ½ cup (45 g) cocoa powder with 1/3 cup (45 g) all–purpose flour. Pour the melted chocolate over and mix. Then fold in the beaten eggs and mix until just incorporated.
- Pour this mixture in a 8-inch, 20 cm removable-bottom square pan (or a prepared square pan with parchment paper).
- Bake in a preheated oven for 15 minutes. The layer is very thin, so it doesn’t need much time in the oven. Let it cool down.
- While the brownie cools down, prepare the cheesecake filling.
- In a stand mixer bowl, whip 1 cup (245 ml) heavy whipping cream using a whisk attachment on high speed until soft peaks. It will take about 1 minute, depending on the speed of your mixer.
- In a mixing bowl, work using a hard spatula or wooden spoon, slightly over 2 cups (500 g) of room temperature full-fat cream cheese. Sift over the cream cheese slightly under ½ cup (50 g) powdered sugar or icing sugar and stir. Add 1 cup (300 g) of (slightly warm) Nutella. Mix it with the hard spatula. Switch to a silicone spatula and fold in the previously whipped cream, and fold until just combined.
- Pour this mixture over the cooled brownie layer and smooth it out with an offset spatula. Let it chill in the fridge for at least 8 hours, best overnight. Decorate with 2/3 cup (200 g) of melted Nutella.
Nutrition
- Serving Size: 1 slice/9
- Calories: 820 kcal
- Sugar: 49 g
- Sodium: 270 mg
- Fat: 60 g
- Saturated Fat: 33 g
- Unsaturated Fat: 22 g
- Trans Fat: 0.5
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 175 mg