Chocolate cherry cheesecake brownies

Frozen cherries make these Black Forest-style brownies an all-year treat.


Photo: Inbal Bar-Oz

  • place PRE 15 - 20 minutes
  • place COOK 30 - 35 minutes
  • place SERVES 16
  • printicon
The hit of creamy cheesecake, make a truly indulgent treat with a cup of tea or coffee. They hold together well so are very transportable. You need these in your life. 
  • Heat oven to 180°C (160°C fan) and line a 20 x 30cm baking tin with baking parchment.
  • Melt the butter and chocolate together in a microwave or in a bowl set over a saucepan of simmering water. Allow to cool slightly. 
  • Whisk the eggs and sugar together with electric beaters or in a stand mixer for about five minutes until pale, light and fluffy. Whisk in the melted chocolate mixture and finally fold in the flour and a pinch of salt.
  • In a separate bowl, beat the soft cheese with the remaining 50g caster sugar and 1  egg, until smooth. Drop alternate spoons of each mixture into the prepared baking tin. Using a spoon, swirl together to create a marbled effect. Scatter with the cherries and bake for 30-35 minutes. Cool on a wire rack.
  • When cool, cut into squares. 

An indulgent teatime treat


185g unsalted butter, softened, plus extra for greasing


185g plain chocolate, broken into pieces


200g caster sugar


4 large eggs


115g plain flour 


A pinch of salt


For the cheesecake topping:


250g soft cheese


1 large egg


50g sugar


250g frozen pitted, sweet cherries, defrosted


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