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Cherry Cheesecake Brownies

Cherry Compote

500 ml Fresh cherries, pitted and halved

60 ml sugar

125 ml water

15 ml cornstarch (made into a slurry, mix little bit of water to make a paste)

1 Place cherries, sugar and water in saucepan and boil until soft

2 Thicken with cornstarch slurry. Let cool slightly

Cheesecake brownies


180 g cream cheese

60 ml sugar

1 egg

1 ml vanilla


125 ml Butter

125 g dark chocolate

250 ml Sugar

2,5 ml vanilla

Pinch of salt

2 eggs

150 ml Cake flour

125 ml Cherry compote

1. Mix everything for the cheesecake. Keep separate

2. Brownie: Melt butter and chocolate together over a Bain Marie

3. Take off heat and add sugar, vanilla, salt and eggs. Whisk well.

4. Add sifted flour and whisk until no lumps

5. Line a 20cm x 20cm pan with baking paper and spray with baking spray.

6. Spoon brownies into cake tin. Add dollops of cheesecake mixture followed by cherry compote. Use a fork to marble the mixture.

7. Place in a 170°C preheated oven and bake for 20-30 minutes or until mixture has a slight jiggle.

8. Cool down and cut into blocks.

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