Brownie Cream Cheese Cake

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I found some cream cheese in a fridge that needed to be used up, so I wanted something really cream cheese-like. I make a light creamy filling, added a good dose of chocolate and Brownie Cream Cheese Cake was born. It consists of a brownie bottom, a creamy cream cheese filling and dark chocolate ganache. Brownie batter is already such a classic and together with the ganache you get a good amount of chocolate, which complements the soft cream cheese nicely. The cream cheese filling is made with soft cream cheese, heavy cream, sour cream and gelatin, so it’s really light, not like most dry cream cheese fillings. Thanks to the vanilla extract and powdered milk, it has a nice mild vanilla-milk flavor. You don’t need any fruit for this cake, so you can make it any time of the year. You can’t go wrong with the delicious combination of creamy filling and chocolate.

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Brownie Cream Cheese Cake

Prep Time

1 hrs

Cook Time

20 mins

Total Time

1 hrs 20 mins

 

Cake made with a brownie bottom and cream cheese, heavy cream and sour cream filling

Servings: 8 pieces

Ingredients

• Brownie:
• 100 g dark chocolate
• 85 g butter
• 100 g sugar
• A pinch of salt
• 2 whole eggs
• 75 g all-purpose flour
• 2 ½ tablespoon Dutch processed cocoa
• Filling:
• 250 g heavy cream
• 500 g cream cheese
• 400 g sour cream
• 8 tablespoon icing sugar
• 3 tablespoon powdered whole milk
• 1 teaspoon vanilla extract
• 10 g gelatin powder
• 3 tablespoon water
• Ganache:
• 150 ml heavy cream
• 150 g dark chocolate

Instructions

1. Brownie:
2. Melt chocolate, butter and sugar in water bath. Put it aside. Incorporate whole eggs, one at the time, then flour, cocoa and a pinch of salt in the mixture.
3. Mix it and pour it into a pan covered with baking paper.
4. Bake at 180 degrees for 15 – 20 minutes. Be careful not to overbake. Let it cool.
5. Filling:
6. Whip heavy cream.
7. Add cream cheese and sour cream, mix.
8. Add icing sugar, powdered milk and vanilla extract, mix it all.
9. Prepare gelatin according to directions – mix gelatin powder with 3 tablespoons of water. Heat it, until the gelatin melts down then incorporate a few tablespoons of the mixture. Pour the gelatin into the rest of the mixture. Stir well.
10. Pour filling over the baked brownie and let it get firm, for at least 2 hours.
11. Ganache:
12. Heat heavy cream and bring it to boil.
13. When it starts to boil set it aside and add chopped chocolate.
14. Stir well, until you get a consistent mass.
15. Let it cool a bit, to a room temperature.
16. Pour it over filling and put it in a refrigerator again to get firm overnight.

Recipe Notes

• Baking pan - 23 cm

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