Brownie bottom

  • 85 grams (3.00 oz) melted butter
  • 100 grams (3.55 oz) sugar
  • 0.5 tsp (0.5 tsp) vanilla extract
  • 1 large egg (1 item)
  • 50 grams (1.75 oz) flour
  • 20 grams (0.70 oz) cocoa
  • a pinch of baking powder
  • a pinch of salt


  • 450 grams (15.85 oz) cream cheese
  • 90 grams (3.15 oz) sugar
  • 1 egg (1 item)
  • 1 egg yolk (1 item)
  • 100 grams (3.55 oz) cream
  • 15 coffee beans (15 items)


  • Mixing Bowls

    Have at least two bowls ready—one for the dry ingredients and one for the wet. Stainless steel or glass works best.

  • Hand Mixer or Stand Mixer

    A mixer will save you tons of time and arm power. Ensure your paddle attachment is ready if using a stand mixer.

  • Springform Pan

    This pan makes it easy to remove the cheesecake without disturbing its structure. Grease it well for better release.

  • Baking Sheet

    A good-quality, heavy-duty baking sheet helps with even cooking. You'll fill this with water to create a makeshift water bath for your cheesecake.

  • Strainer

    This will be used to strain the coffee beans from the cream. Fine mesh strainers work best.

  • Spatula

    A silicone spatula is ideal for scraping down the sides of your mixing bowls and ensuring everything is well combined.


Step 1

1. **Prepare the Brownie Base:** In a large bowl, mix the melted butter, sugar, and vanilla extract until well combined. Ensure the butter is not too hot when adding it to prevent cooking the egg.

Step 2

2. Add the egg and stir until the mixture is smooth. Mix gently to avoid incorporating too much air which can lead to a dense brownie.

Step 3

3. In a separate bowl, combine the cocoa, flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture, stirring until just combined.

Step 4

4. Preheat your oven to 180°C (356°F). Pour the brownie mixture into a prepared baking dish and bake for about 30 minutes. Allow it to cool completely. Keep an eye on the brownie; baking time can vary depending on your oven.

Step 5

5. **Prepare the Cheesecake:** While the brownie is cooling, bring the cream and coffee beans almost to a boil, then let it cool under a lid. Use whole cream for a richer cheesecake flavor.

Step 6

6. In a mixing bowl, combine the room-temperature cream cheese and sugar until smooth. Add the egg and mix well. Then add the egg yolk and stir again.

Step 7

7. Strain the cooled cream to remove the coffee beans and add it to the cream cheese mixture. Mix until smooth.

Step 8

8. Pour the cheesecake mixture onto the cooled brownie base. Preheat your oven to 120°C (248°F). Place a baking sheet with some hot water in the bottom of the oven and bake for 70 minutes. The water bath helps prevent cracks in the cheesecake.

Step 9

9. Turn off the oven and let the cheesecake cool inside it with the door closed. Once cooled, chill the cheesecake in the fridge for at least 6 hours before serving.

Step 10

10. **Optional:** You can spread some chestnuts or walnuts on the brownie base before adding the cheesecake mixture. Decorate with chopped nuts, melted chocolate, and salted caramel. Bon Appetit! Let the cheesecake firm up overnight for best results.


Picture this: a slice of this luscious cheesecake, elegantly plated with a dollop of freshly whipped cream. Now, sprinkle some finely chopped, lightly toasted nuts on top for that extra crunch and flavor. But why stop there? Drizzle a tablespoon of salted caramel over the cheesecake, letting it cascade down the sides like a sweet waterfall. Take your cheesecake to the next level by serving it alongside a scoop of vanilla ice cream. The cold, creamy ice cream perfectly complements the rich, dense cheesecake, creating a dessert experience that’s out of this world. If you're hosting a dinner party, add a flourish of elegance with a few edible flowers and a sprinkle of powdered sugar. For a fun twist, create individual cheesecake parfaits! Crumble the brownie base and layer it in small glasses with the cheesecake filling, caramel sauce, and nuts. It's a playful, eye-catching way to serve this delightful dessert, and it's perfect for portion control (not that you'll want to stop at one!).


Making this recipe gluten-free is a breeze. Simply replace the all-purpose flour in the brownie base with a gluten-free flour blend. Ensure all other ingredients, like cocoa and baking powder, are certified gluten-free. For a vegan version, start by substituting the butter with a vegan butter alternative in the brownie base. Use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) to replace the egg. For the cheesecake filling, opt for a dairy-free cream cheese and use coconut cream in place of the regular cream. The egg and yolk can be replaced with a combination of cornstarch (2 tablespoons mixed with 2 tablespoons water for each egg) to achieve the desired consistency.


  • How do I know when the brownie base is done?

    The brownie base is done when a toothpick inserted into the center comes out with just a few moist crumbs. Be careful not to overbake it, as it will continue to cook when you bake the cheesecake layer.

  • Why did my cheesecake crack?

    Cracks usually occur due to rapid temperature changes. To avoid this, cool the cheesecake slowly in the oven before refrigerating, and avoid overmixing the batter.

  • Can I use a different type of sugar?

    Yes, you can use brown sugar for a deeper, more caramel-like flavor in the brownie base. However, stick to granulated sugar for the cheesecake filling, as it dissolves more evenly.

  • How can I make the cheesecake firmer?

    If you prefer a firmer cheesecake, consider adding a tablespoon of cornstarch to the filling. This will help set the cheesecake without altering the flavor.

  • What’s the best way to prevent the brownie from sticking to the pan?

    Use parchment paper lining on the bottom and grease the sides of the springform pan thoroughly. This ensures easy release after baking.

  • How do I make sure the coffee flavor isn’t too strong?

    To control the coffee flavor, taste the cream after infusing it with coffee beans. You can always start with fewer beans and add more if needed. Straining after infusion helps control the strength of the flavor.

Nutrition facts

Recipe Yield:8 servings
Calories:Approximately 550 calories per serving
Calories (Min - Max):500 - 600
Total Fat:35 grams
Saturated Fat:20 grams
Protein:7 grams
Total Carbohydrate:45 grams
Total Sugars:35 grams