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5 from 2 reviews

Brownie bottom Nutella cheesecake

Recipe by Archersfood

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

  1. 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.
  2. 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.
  3. 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.
  4. Pour this mixture in a 8-inch, 20 cm removable-bottom square pan (or a prepared square pan with parchment paper).
  5. 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.
  6. While the brownie cools down, prepare the cheesecake filling.
  7. 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.
  8. 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.
  9. 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

Find it online: https://archersfood.com/brownie-bottom-nutella-cheesecake/