Brownie-Bottom Nutella Cheesecake

Ingredients

• 2 eggs (Room temperature recommended)
• 65 g brown sugar
• 20 g granulated sugar
• 125 g unsalted butter (Melted and very hot; source describes this as slightly over 1/2 cup)
• 150 g milk chocolate couverture (Chopped)
• 45 g cocoa powder (100% cocoa powder)
• 45 g all-purpose flour
• 245 ml heavy whipping cream
• 500 g full-fat cream cheese (Room temperature; source describes this as slightly over 2 cups)
• 50 g powdered sugar (Also called icing sugar; source describes this as slightly under 1/2 cup. Sift before using.)
• 300 g Nutella (Slightly warm for mixing into the filling)
• 200 g Nutella (Melted, for decoration)

Steps

1. 1

   Preheat the oven to 355°F (180°C). Prepare an 8-inch (20 cm) removable-bottom square pan, or line a square pan with parchment paper suitable for wet ingredients.

2. 2

   Place the eggs, brown sugar, and granulated sugar in the bowl of a stand mixer. Using the whisk attachment on high speed, beat for about 10 minutes, until well aerated.

3. 3

   While the eggs beat, place the unsalted butter in a pot and melt it until very hot. Turn off the heat, add the chopped milk chocolate couverture, and leave it untouched for 5 minutes.

4. 4

   After 5 minutes, stir the butter and chocolate together until the chocolate is fully melted and smooth.

5. 5

   In a separate mixing bowl, combine the cocoa powder and all-purpose flour.

6. 6

   Pour the melted chocolate mixture over the cocoa-flour mixture and mix until combined.

7. 7

   Fold in the beaten egg mixture and mix only until just incorporated.

8. 8

   Pour the brownie batter into the prepared square pan and spread it evenly.

9. 9

   Bake in the preheated oven for 15 minutes. Because the brownie layer is very thin, it does not need much baking time. Remove it from the oven and let it cool completely.

10. 10

    While the brownie cools, whip the heavy cream in a stand mixer with the whisk attachment on high speed until soft peaks form, about 1 minute depending on mixer speed.

11. 11

    Place the room-temperature cream cheese in a mixing bowl. Sift the powdered sugar over it and stir with a firm spatula or wooden spoon.

12. 12

    Add the slightly warm Nutella designated for the filling and mix with the firm spatula until combined.

13. 13

    Switch to a silicone spatula. Fold the whipped cream into the Nutella-cream cheese mixture until just combined.

14. 14

    Pour the cheesecake filling over the cooled brownie layer and smooth the surface with an offset spatula.

15. 15

    Chill the cheesecake in the refrigerator for at least 8 hours, preferably overnight.

16. 16

    Melt the remaining Nutella and use it to decorate the chilled cheesecake. Serve cold.

Notes

Keep the cheesecake refrigerated because the no-bake filling can collapse and melt at room temperature. It may be frozen whole or in slices for up to 3–4 months. To freeze slices, portion the chilled cheesecake into 9 slices, freeze them separated on a parchment-lined tray for 3–4 hours, then transfer them to a freezer-safe bag or container. Thaw overnight in the refrigerator. Optional toppings mentioned by the source include Oreos, shaved chocolate, or nuts.

Nutrition per serving

• dessert
• cheesecake
• brownie
• no-bake filling
• baked
• chilled
• Nutella
• make-ahead