Creamy Chocolate Cheesecake with Walnut Brownie Crust
50 minutes
645 reads
About Creamy Chocolate Cheesecake with Walnut Brownie Crust
Indulge in this decadent Creamy Chocolate Cheesecake featuring a rich, nutty brownie crust. Inspired by a treasured recipe from an English chef in London, this cheesecake boasts an unbelievably smooth and creamy chocolate filling, a true testament to velvety perfection.The secret? A buttery walnut brownie base provides the perfect textural contrast to the silky chocolate center. This delightful crunch elevates the cheesecake to an unforgettable dessert experience, making it ideal for special occasions or simply satisfying a serious chocolate craving.Prepare to be amazed by the harmonious blend of flavors and textures. Each bite is a journey into creamy chocolate heaven, balanced by the satisfying crunch of the walnut brownie crust. Try it and discover why this recipe is considered the best creamy cheesecake ever!
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Recipe Time & More
Prep30 minutes
Cook20 minutes
Total50 minutes
Ingredients
For the Walnut Brownie Crust
- 30 gm Butter melted
- 1/4 cup Caster Sugar
- 1/4 cup Walnuts broken
- 2 tbsp All-Purpose Flour
- 1/4 cup Cocoa Powder unsweetened
- 1 Egg or 2 tbsp plain yogurt for an eggless version
- 1/2 tsp Vanilla Extract
For the Creamy Chocolate Cheesecake Filling
- 250 gm Cream Cheese softened
- 200 ml Heavy Cream fresh
- 60 gm Chocolate dark, finely chopped, good quality
- 1 tbsp Agar Agar Powder bloomed, or 1 tbsp leaf gelatin
- 2 tbsp Caster Sugar
- 20 gm Chocolate for grating, optional
Instructions
Prepare the Brownie Crust
- Preheat oven to 160°C (320°F). Grease and line a 6-inch springform pan with parchment paper.
- Combine melted butter, caster sugar, broken walnuts, flour, cocoa powder, egg (or yogurt), and vanilla extract in a bowl. Mix until well combined.
- Pour batter into the prepared pan. Bake for 20 minutes, or until a toothpick inserted comes out with moist crumbs attached.
- Let the crust cool completely.
Make the Cheesecake Filling
- In a large bowl, beat softened cream cheese until smooth and creamy.
- In a separate bowl, whip heavy cream with 2 tbsp caster sugar until soft peaks form. Refrigerate both mixtures until needed.
- Melt dark chocolate in short bursts in the microwave. Stir until smooth. Set aside to cool slightly.
- In a small microwave-safe bowl, sprinkle agar agar powder over 2 tbsp of hot water. Let it bloom for 2 minutes, then stir until dissolved and set aside to cool slightly.
- Gently fold the whipped cream into the cream cheese. Next, carefully fold in the melted chocolate and cooled agar agar mixture. Mix until just combined. Avoid overmixing.
Assemble and Chill
- Pour the cheesecake filling into the cooled brownie crust.
- Cover the springform pan with plastic wrap and refrigerate overnight, or for at least 6 hours, to allow the cheesecake to set completely.
- Once set, carefully run a knife around the edge of the pan to release the cheesecake. Remove the sides of the springform pan.
- Grate chocolate over the top and sides (optional).
- Slice and serve chilled. Enjoy!
Recipe Notes
Expert Tips for the Perfect Cheesecake:
- Use high-quality cream cheese and dark chocolate for the best flavor.
- Ensure your cream cheese is softened to room temperature for a smoother, easier-to-mix filling.
- Don't overmix the cheesecake filling to maintain its light and airy texture.
- For an extra touch of elegance, garnish with fresh berries or chocolate shavings before serving.
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Recipe Nutrition
Calories: 141kcalCarbohydrates: 16gProtein: 3gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 3.6gSugar: 13g
pari aggarwal
Articles: 1
6 Comments
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Absolutely mouthwatering! Thanks for sharing.
Absolutely scrumptious! Thanks for the recipe.
This looks amazing! Thanks for sharing.
Just WOW
So yummm!
This is so inspiring! Can’t wait to cook it.