Triple Chocolate Brownie Cheesecake
This Chocolate Brownie Cheesecake combines a fudgy brownie base, creamy chocolate cheesecake mousse, and a glossy ganache finish for an indulgent, make-ahead dessert that looks stunning and tastes even better.
Ingredients
(A) Chocolate Brownie Base
- 120 g chocolate 55%–70% cocoa; chop into small pieces for easier melting
- 70 g unsalted butter softened at room temperature, but not melted
- 3 eggs room temperature, cracked into a bowl beforehand
- 45 g granulated sugar adjust +5–10g if using dark chocolate, –5g if using milk chocolate
- 70 g cake flour protein 8%–10%
- 10 g cocoa powder pure, unsweetened
- 3 g baking powder optional, for a lighter texture
- 1 sheet parchment paper cut to fit a 6-inch mold
(B) Chocolate Cheesecake Mousse (Middle Layer)
- 60 g cream cheese softened at room temperature 2–3 hours
- 12 g granulated sugar or powdered sugar for quicker dissolving
- 135 g heavy cream chilled at least 8 hours, 30%+ fat
- 3 g gelatin sheets or substitute 4.5g gelatin powder dissolved in 15g cold water
- 30 g milk room temperature or warm, for dissolving gelatin
- 60 g chocolate same type as used in brownie
- 50 ml ice water for soaking gelatin sheets
(C) Topping & Decoration
- 40 g chocolate same type as above
- 40 g heavy cream for ganache
- 10 g cocoa powder sifted for decoration
- Optional: chocolate curls shards, or pieces for garnish
Instructions
Make the Chocolate Brownie Base
- Melt 120g chocolate and 70g butter over a double boiler, stirring until smooth. Let cool slightly.
- In a large bowl, whisk 3 eggs with 45g sugar until smooth.
- Sift 70g cake flour, 10g cocoa powder, and 3g baking powder, then fold into the egg mixture until no dry streaks remain.
- Stir in the cooled chocolate-butter mixture. Pour batter into a parchment-lined 6-inch mold, tap gently to remove air bubbles, and smooth the top.
- Bake at 175°C (350°F) for 25 minutes. Remove and cool to room temperature.
Make the Chocolate Cheesecake Mousse
- Beat 60g softened cream cheese with 12g sugar until smooth.
- Add 135g chilled heavy cream and whip on low speed until it thickens to a yogurt-like consistency (do not overwhip).
- Soak 3g gelatin sheets in 50ml ice water until soft, then drain. Warm 30g milk to about 50°C, add softened gelatin, and stir until fully dissolved.
- Add the gelatin mixture to the cream cheese mixture and stir well.
- Melt 60g chocolate until smooth and fold into the mixture.
- Pour mousse over cooled brownie base, tap gently to release air bubbles, and refrigerate for at least 4 hours until set.
Finish and Decorate
- Melt 40g chocolate with 40g heavy cream over a double boiler, stirring until silky smooth. Let cool slightly, then transfer to a piping bag.
- Remove cake from mold. Dust top with 10g sifted cocoa powder. Pipe ganache decoratively around edges.
- Garnish with chocolate curls or shards if desired. Slice with a hot, dry knife for clean cuts.
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