Paul Hollywood’s New York chocolate brownie cheesecake
- June 2022
- Serves 8-10
- Hands-on time 20 min, plus at least 4 hours chilling, Oven time about 1 hour 15 min
There’s cheesecake, and then there’s Paul Hollywood’s chocolate brownie cheesecake. Don’t be scared of the water bath! Paul has plenty of tips for success below…
“I came across a cheesecake like this when I was at Junior’s restaurant in New York, which is famous for its cheesecakes. It’s a vanilla mixture swirled through a chocolate brownie mix, then baked on a sponge base. The secret to achieving a velvety texture is to mix the filling very slowly so you don’t incorporate any air, then to bake the cheesecake in a water bath so it cooks gently and evenly.”
Recipe extracted from Bake by Paul Hollywood, published by Bloomsbury on 9 June 2022 (£26). Photography © Haarala Hamilton.
- 51.4g (31g saturated)
- 70.2g (58.4g sugars)
- 50g self-raising flour
- ¼ tsp baking powder
- 2 large free-range eggs, separated
- 50g caster sugar
- Finely grated zest ½ lemon
- 30g butter, melted, plus extra to grease
- ¼ tsp cream of tartar
- Pouring cream to serve (optional)
- For the chocolate brownie mix
- 400g dark chocolate
- 225g unsalted butter
- 3 medium free-range eggs
- 225g caster sugar
- 75g self-raising flour
- ½ tsp fine salt
- For the vanilla filling mix
- 400g full-fat cream cheese
- 1 tbsp custard powder
- 50g caster sugar
- 2 medium free-range eggs
- 1 tsp vanilla extract
- 120ml double cream
- Specialist kit
- 23cm springform cake tin
- To prepare the base, sift the flour, baking powder and a pinch of salt into a bowl and set aside. In a large bowl, beat the egg yolks with an electric hand whisk for 2 minutes. Add 2 tbsp of the sugar and whisk until the mixture is thick and reaches the ribbon stage (when the whisk is lifted up, the mixture that falls from it will form a ribbon on the surface) – this will take around 5 minutes. Carefully fold in the flour mix, followed by the lemon zest and melted butter.
- In a large clean bowl, whisk the egg whites with the cream of tartar until stiff peaks form. Gradually add the remaining sugar, beating well after each addition, until it is all incorporated and you have a meringue that holds glossy peaks. Fold a large spoonful of the meringue into the egg yolk mixture to loosen, then carefully fold in the rest.
- Heat the oven to 155°C fan/gas 3 ½ . Grease a 23cm springform cake tin and line the base with baking paper. Tip the batter into the prepared tin and gently level the surface. Bake for 12-14 minutes until the sponge springs back when touched gently – it should be pale in colour. Stand the tin on a wire rack and leave to cool. Once the sponge is cooled, wrap a sheet of foil around the cake tin (under the base and around the side) to seal it (and protect it in the water bath).
- For the chocolate brownie mixture, melt the chocolate and butter together in a heatproof bowl over a pan of simmering water, making sure the base of the bowl is not touching the water. Remove from the heat and let cool, then beat in the eggs, one at a time. Stir in the sugar, then fold through the flour and salt. Pour the chocolate brownie mix over the sponge base and stand the foil-wrapped cake tin in a deep roasting tray.
- To prepare the vanilla filling mix, use an electric hand whisk to very slowly beat 200g of the cream cheese in a large bowl with the custard powder and 25g of the sugar until smooth. Whisk in the remaining cream cheese and sugar, again on a slow speed. You’ll need to keep scraping the sides of the bowl – don’t be tempted to rush this stage. Beat in the eggs, one at a time, on a medium speed. Add the vanilla extract and double cream and beat until just combined. Pour the vanilla mix into the cake tin and carefully swirl it through the brownie mixture, using a skewer.
- Pour enough cold water into the roasting tray to come about 2.5cm up the side of the tin. Bake for 1 hour or until the edges of the cheesecake are lightly golden and the centre of the cheesecake has a slight wobble. Lift the cake tin onto a wire rack and leave the cheesecake to cool completely. Once cold, cover the tin and refrigerate for at least 4 hours or, ideally, overnight.
- To serve, carefully release the cheesecake from the tin and cut into slices using a knife heated in a jug of hot water. Eat as is, or with a little pouring cream.
Cooking the cheesecake in a water bath ensures the mixture cooks gently and evenly. Mixing gently, cooking gently, then removing the cheesecake from the oven while it still has a wobble ensures a crack-free finish. It will firm up as it cools.
The cheesecake is best made the day before serving. Store covered in the fridge until ready to serve. Leftovers will keep in the fridge for 3-4 days.
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