Chocolate and Chestnut cheesecake brownie

Here’s a cake that will feed a crowd(20 peeps), and fits nicely on any Christmas Day menu.



For the base:

472g butter

350g chocolate

8 eggs

200g chestnuts, whizzed up

450g flour

520g sugar

1 teaspoon vanilla extract


For the cheesecake swirl:

900g cream cheese

4 egg yolks

150g sugar

1 teaspoon vanilla extract


Melt the butter and chocolate gently over a low to medium heat until smooth. Allow to cool slightly and add eggs, mixing to incorporate them as you go.

Fold in your chestnuts with your flour, sugar and extract and mix. Once it’s all mixed, pour the mixture into a 22cmx30cm baking tin lined with parchment.

Now start making the swirl. In a mixing bowl add your cream cheese, egg yolks, sugar and vanilla and mix at low speed. Once all the ingredients are well mixed together, start dolloping the cream cheese mixture over the base. Using the handle of a teaspoon, begin to swirl the cheesecake mixture throughout, until the top is evenly covered and marbled.

Bake in a pre-heated oven at 170 C/gas mark 3 for 25-35 minutes until slightly wobbly. Leave to set for six hours or overnight before serving.

Filled Under : Recipes