The best Pesach brownie cheesecake ever

Seriously the best Passover pudding ever – you’ll want to make this every year

  • place PRE 20 minutes
  • place COOK 45 minutes
  • place SERVES 12
  • printicon
A showstopper of a dessert. We demolished it at the JC photoshoot and it’s now a fixture on our food editor’s Seder menu
  • Heat your oven to 180°C (160°C fan) and line a  22-23cm square tin. 
  • Melt the chocolates with the butter in a microwave (do it in short bursts at a medium heat to avoid overheating the chocolate or it will seize) or in a bain-marie (in a bowl set above a saucepan of gently simmering hot water.
  • Add the sugar, the eggs, the cocoa powder.
  • Bake for 20 minutes. Cool down and refrigerate for 15 - 20 minutes.
  • To make the cheesecake, first place the vanilla pod in warm water for a few moments to soften it and then split it on a board and scrape out the seeds. 
  • Beat the cheese and sugar in a bowl with an electric mixer until smooth. Add the eggs, one at a time, beating well after each addition, then beat in the vanilla seeds. 
  • Pour the cheesecake filling on top of the brownie and cook for an additional 20 - 30 minutes until just set. Leave to cool. 
  • To decorate: melt the remaining chocolate and drizzle over the cake. 

First published March 2020


For the brownie:

175g butter
100g milk chocolate
100g dark chocolate (plus 100g for decoration)
300g caster sugar 
3 eggs 
100g cocoa powder

For the cheesecake:

600g full fat cream cheese, softened (full fat holds better when cooked)
65g caster sugar
3 large eggs
1 vanilla pod

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