cakes and sweet bakes CHOCOLATE

A Slice of Awesomeness

June 18, 2010

chocolate and nibs
The other day I was feeling totally uninspired to bake from cookbooks. After having scoured through many of them, I felt like having a dessert that would be a riot of textures, rich and flavourful, yet not too sweet. And then in a few moments, it struck me – I’d make a dessert with multiple layers: crunchy biscuit, gooey brownie, velvety cheesecake, silky white chocolate ganache, and a layer of tangy raspberry topping. Just thinking about it made me so happy!

brownie, cheesecake, white chocolate, raspberry

(it’s been pouring here and I just couldn’t seem to get a good shot of the cake!)

If you look at all the layers in there, it looks a little intimidating, but it’s not. The brownie and the cheesecake layers (or both in one!) have made their appearance on the blog in the past (and hopefully been baked in your home!), and that’s half the battle won. It’s just the regulation of time in the oven that’s important. You only want to bake the brownie for ten minutes (or fewer – just keep an eye on it) when you first put it in the oven, because you’re going to be popping it right back in with the cheesecake layer. And after that, it’s a breeze. Or actually not. The toughest part it waiting for the cheesecake to cool, so you can cut up a slice – a slice of awesomeness.

brownie, cheesecake, white chocolate, raspberry

Layer 1: Biscuit base

200g / 7oz digestive biscuits or graham crackers, crushed
85g /  3 oz melted butter
2 tbsp vanilla bean sugar
1 tbsp cacao nibs
  • Mix all the ingredients together and lay it at the bottom of a 9 inch/20cm springform pan. Push it with your fingers to make it really compact.

Variations: You can add 1 tbsp of toasted, coarsely ground hazelnuts, if you like.

Layer 2: Brownie

Use ½ the recipe of the Baked Brownie as per the recipe

  • Pour the batter into the springform tin with biscuits.
  • Bake in a preheated oven at 170C/340F for 10-12 minutes, until you see that a sturdy crust has formed.
  • Remove from the oven, and let it cool. It’s important for it to cool before you pour the next layer because when it has cooled, it will be more resilient to the batter being poured and it won’t crack. This will give you well defined layers, instead of the cheesecake bleeding into the brownie. But, if it does happen, just say that you’ve made a marbled cheesecake swirled brownies.
  • Reduce the oven temperature to 160C/320F.

Pointers:

  • Make sure to use minimum 60% cacao chocolate. Remember, we’re striving for awesomeness.
  • You can grind the sugar a little to help melt into the batter easily.

Layer 3: Cheesecake

Use 1/3rd the recipe for the cheesecake.

  • While the brownie cools, heat up some water and place it in a roasting pan to create a water bath for the cheesecake.
  • The water bath will help the cheesecake attain a moist texture as well as prevent the top of it from cracking.
  • Once the brownie has cooled a little, about 15-17 minutes, pour the cheesecake batter on top of it and let it bake in a preheated oven at 160C/320F.
  • Let this bake for about 25-30 minutes, or until the top of the cake is slightly golden and has firmed up. Just the centre should be a little wobbly.
  • Remove from the oven, and let it cool.

Layer 4: White chocolate ganache

200g / 8oz white chocolate
100g / 4oz heavy cream (or Amul if you’re on this side of the world)
1 tsp vanilla extract

  • Place the white chocolate and vanilla extract in a metal bowl.
  • In a saucepan, heat the cream, until it comes to a boil, making sure it doesn’t burn.
  • Pour the cream over the chocolate and swirl it a but to coat the chocolate evenly.
  • Start whisking the cream into the chocolate, until it has all come together.
  • Refrigerate for an hour, covered with clingfilm.
  • Once the cake has cooled completely, spread the white chocolate ganache on it. Rerigerate until set. Do not skip this and jump to the topping – if the white chocolate doesn’t set, it will make spreading the raspberry topping that much more difficult.

Layer 5: Raspberry topping

I used about 150g (5oz.) readymade raspberry topping, because that’s the best I can get. But if you have access to fresh raspberries, then a thick coulis would be blissful!

Slice up, and share. That’s what makes it more fun – watching the expressions of people eat it, and then gush about how frickin’ awesome it is. I’m on my last slice of the cake as I write the post, and I’m already craving for some more. I wish I could just run to the kitchen and bake this again right this moment, but I can’t. It’s too rich to be made every other day and more than that, it’stoo special to make it without an occasion

53 Comments

  • Reply A&N June 18, 2010 at 6:01 AM

    I. want. now. for. dessert.

    Sigh.

    *goes back to her cookie*

  • Reply Memoria June 18, 2010 at 6:43 AM

    Whoa!! This cheesecake brownie looks absolutely amazing!! I love all the layers and contrasting flavors.

  • Reply Sommer @ A Spicy Perspective June 18, 2010 at 7:32 AM

    Dear Lord, what have you done?! The gauntlet is too high, TOO HIGH! How will we ever compare? Seriously…it is truly awesome.

  • Reply Simran June 18, 2010 at 9:10 AM

    I’m speechless

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    […] This post was mentioned on Twitter by Katie Goodman and Shaheen, ham and egg. ham and egg said: RT @goodLifeEats: i could really use a piece of this today! RT @PurpleFoodie: New post! A Slice of Awesomeness http://bit.ly/cAkVrA […]

  • Reply Simi June 18, 2010 at 10:00 AM

    Mmmm… mouth-wateringly delicious! Will try to make this when I’m home near the ingredients. Hope I live upto the pic!

  • Reply Poonam June 18, 2010 at 10:44 AM

    yummm yummm yummmm!!!!!!!

  • Reply Nachiketa June 18, 2010 at 12:00 PM

    oh my good… so much awesomeness in 1 dessert….. u’ve got me going crazy in the heat….
    Me wants NOW……. pl send me some…. pl pl… pretty pl……

    Cheers,
    The Variable, Crazy Over Desserts – Nachiketa
    Catch me on facebook @ Crazy Over Desserts

  • Reply The Purple Foodie June 18, 2010 at 12:05 PM

    thank you all so much! :)

  • Reply pigpigscorner June 18, 2010 at 1:04 PM

    Wow, this is the ultimate cake!

  • Reply Anonymous June 18, 2010 at 1:16 PM

    What are cacao nibs n where are they available

  • Reply The Purple Foodie June 18, 2010 at 1:20 PM

    Anon: Cacao nibs are basically bits of roasted cocoa bean. It’s crunchy and bittersweet.

  • Reply Katie June 18, 2010 at 10:12 AM

    That cake looks very impressive and so delicious! It does look intimidating though!

  • Reply aniruddha pathak June 18, 2010 at 5:56 PM

    wow all look so yumy :D

  • Reply Basil June 18, 2010 at 5:56 PM

    Too much drool! Must get mop.

    Been staring at this all day!

  • Reply The Purple Foodie June 18, 2010 at 6:05 PM

    Basyyyy! I’m picturing that. LOL You should comment more often, your name totally fits in with my blog. :P

  • Reply Summer June 18, 2010 at 6:09 PM

    Gorgeously delicious and stunnigly so!!!
    U will do so well in culinary school , all the best for ur dreams gurl!
    Loving all ur posts so so muc!
    Hah, love that star shaped bowl, did u pick it up in Bombay or the US?
    What brand or which store!
    I cant tire of telling ya how superly exciting this dessert is gurl:-)

  • Reply The Purple Foodie June 18, 2010 at 6:12 PM

    I got them from HomeStop, Bandra! It was quite a while ago and I haven’t seen it on recent visits. Thank you so much for your kind words and good wishes :)

  • Reply Summer June 18, 2010 at 6:21 PM

    THat was quick babes!!!
    was still here drooolinnnnnnnnnnnnngggggggggggg away!!!
    Hah , the home stop stores do have some cutey stuff , but havent seen these yet!!!
    Ur right on this side of the world , discovering and finding products , well is an adventure:-)))
    But i have a few exciting finds and looking foward to blog about them as soon as get the goodies!
    Hey ,can u tell me what brand it is?

  • Reply Cenk June 18, 2010 at 8:26 PM

    A slice of awesomeness indeed. Drooling here!

  • Reply Amy June 18, 2010 at 8:55 PM

    It looks AMAZING, and I have a birthday party for my papa coming up next week have been looking for something different, and that will be a show stopper! This is perfect. One quick question, what do you think about substituting Strawberry for the Raspberry? I dont normally mess with recipes the first time I make them, but not a huge fan of raspberries? But your the expert!!!

  • Reply The Purple Foodie June 18, 2010 at 10:04 PM

    AMy: By all means, go ahead and use strawberries! It will be lovely.

  • Reply The Purple Foodie June 18, 2010 at 10:46 PM

    Summer: It didn’t have an brand name on it.. it came in a set of 4. I love the Bake it Pretty stuff on your blog!

  • Reply Kristen June 18, 2010 at 7:29 PM

    You are kidding me! Every single thing I love in a dessert combined into one. Wow….. Yum!

  • Reply Eva Cherry June 19, 2010 at 12:11 AM

    You have an uncanny knack of bringing amazing flavors together,in a simple way that has big eye appeal.Your nutella pinwheel cookies have become a staple for my Italian family’s Christmas menu.Now you have outdone yourself with your “Slice of Awesomeness”.My Mom and sister turn 92 and 52 on the same day in July and as these are their favorite flavors,this will be their birthday treat.We live in the San Francisco Bay Area(foodie/chef heaven)Here cocoa nibs are common,even sold in convenience stores.I work in Mumbai 4x a month.I know how hard the ingredients you love are for you to find locally.Let me know if I can bring you something you are craving.I understand as I treasure when I bring back fresh Alphonso mango puree and Kashmiri black dates.Best to your budding-in-a-big-way career!

  • Reply Basil June 19, 2010 at 3:11 AM

    I WILL! i dedicate this entire weekend to reading..nay RE-reading all your blog posts..and if I’m not too busy wiping of the drool ill shall try making something form it as well :)

  • Reply ingrid June 19, 2010 at 8:47 AM

    At first I wasn’t so sure, but after you broken down for me I started nodding my head in agreement.
    ~ingrid

  • Reply The Purple Foodie June 19, 2010 at 10:53 AM

    That is so sweet of you, thank you – you made my day! :)

  • Reply Jessica "Su Good Sweets" June 20, 2010 at 8:09 AM

    I’m seriously impressed. How beautiful and rich!

  • Reply Prapti June 21, 2010 at 12:38 PM

    Shaheen..Where will u get cacao nibs in mumbai..

  • Reply Shaheen June 21, 2010 at 12:47 PM

    You can’t get them in Bombay…

  • Reply Delishhh July 13, 2010 at 11:45 PM

    WOW! I am drooling. . .I just want to taste this now.

  • Reply Find 100s of great easy recipes for international cuisine, cakes, breads and other snacks July 15, 2010 at 3:07 AM

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  • Reply char (dr cooks a little) July 19, 2010 at 4:09 PM

    hi shaheen,

    do u get graham crackers here in mumbai? dont tell me you bake ’em!!

  • Reply Irina September 25, 2010 at 10:59 AM

    Beautiful! This is THE perfect alternative to American-style cake (essentially flavored bread slathered in frosting- which I love, but my Ukranian family doesn’t). I have to make this at home. It’s so unique. I’m looking over your blog and I am so impressed by what you’ve been posting!

    • Reply Mustangtali June 22, 2012 at 2:13 PM

      Lol cheesecake is american…new york cheesecake? Um yeah we rule desserts over here:)

  • Reply Ramya November 16, 2010 at 9:29 PM

    Hey

    Am planning to bake this for my wedding anniversary..wanted some help,
    am unable to understand the water bath part for the cheesecake.
    1) When to use it?
    Once the brownie and cheesecake is done. Then do i have to keep it in the water bath?
    2) For egg allergic person, could u help with the measurements & the egg substitute for cheesecake..
    Your help will be appreciated..
    Thanks!

    • Reply The Purple Foodie November 19, 2010 at 2:33 AM

      1. You need to use the water bath while baking. One the cheesecake is baked, you don’t need to keep it in the water bath.
      2. Sorry, baked cheesecakes cannot be made without eggs.

  • Reply Sharanya January 15, 2011 at 2:05 AM

    DIVINE this is. I can’t even begin to think how it tastes I’m almost dying with how it looks.

  • Reply Shweta January 23, 2011 at 12:23 AM

    Hey just a doubt …we first cool this brownie then we pour cheesecake batter on top of it and again bake it…won’t the brownie get super rough as it is baked twice to eat? how do we prevent that?

    • Reply The Purple Foodie January 27, 2011 at 9:07 PM

      Hey, the timings mentioned for the recipe will take care of that.

  • Reply Bhavneet kaur May 31, 2011 at 2:04 PM

    wow this is amazing :) pls mail me d recipe…..

  • Reply Bhavneet kaur May 31, 2011 at 2:06 PM

    Omg! cant wait 2 try this out…………..

  • Reply Avantika June 27, 2011 at 12:41 PM

    Wish i could try this ! but it has egg !

  • Reply My Latest 3-Layer Distraction « Go Bake Yourself February 10, 2012 at 8:14 AM

    […] found this recipe for the Ultimate Brownie Cheesecake from The Purple Foodie. It was a case of love at first sight with no optional-making, just […]

  • Reply Liz February 10, 2012 at 12:48 PM

    Just fabulous!!!

  • Reply harshita February 28, 2012 at 5:51 PM

    hey….made dis spl cake 4 my sis’s bday n it indeed was a slice of awesumness…luved by al….!dey said its “ekdum hatke” in aamchi mumbai style:P:P….a big thankyou n kudos!

  • Reply Pistakulfi July 31, 2012 at 7:50 PM

    Hi..
    Just a quick logistical question:

    You’ve written to use half the brownie recipe.
    But how does one halve 5 eggs? What’s the solution?

    I’m making this in about 10 hours, so would it be possible to have an answer by then??

    Sorry for the rushed pressure!!

    :-)

    Thanks a ton!

    • Reply The Purple Foodie August 1, 2012 at 8:40 AM

      Sorry, was travelling. To halve the recipe, weight the eggs. An egg usually weighs 50g.

  • Reply Pomegranate Mousse-topped Chocolate Brownie | August 29, 2012 at 5:13 AM

    […] There are days when desire strikes and a plain-Jane cake will just not do it for you. That’s when I started dreaming up a dessert so ridiculously sinful that I wouldn’t hesitate to break into my stash of chocolate that I lugged all the way from Belgium. So I trawled the net, yet again, and took much inspiration from here. […]

  • Reply priya February 21, 2013 at 1:21 PM

    Hi Shaheen

    I baked this cake with amul cream.
    It was yum. but not like yours… i mean my brownie i cooked for 25 MIN. AND THEN AFTER 20 MIN. Poured THE CHEESECAKE BATTER. and then cooked it for another 25 min, however it was not done i could see …
    so i baked for another 15 min.
    still not done..
    another 15 min..
    still not done.. like the brownie mixture was wet and the cheesecake mixture was a little bit undone not much..
    so again it goes in for another 20 min. meanwhile the top kept on getting browner..finally after like an hour or so.. it was done but the top had become all brown..not like burnt but slightly less shade then the brown color..

    I made a water bath as well for the cheesecake when i put it in the oven..

    can you pl. tell me how shud i correct myself. what might have gone wrong..would appreciate a lot.. coz this cake that turned was superlike by everyone. but still i would like to do like yours.. (always greedy for perfection :p) hehehe…

    look forward to your comments.

    Many thanks
    Priya

  • Reply My Latest 3-Layer Distraction | Go Bake Yourself August 5, 2014 at 1:57 AM

    […] found this recipe for the Ultimate Brownie Cheesecake from The Purple Foodie. It was a case of love at first sight with no optional-making, just […]

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