My Museum Cafe: Marbled Chocolate Brownie Cheesecake

November 16, 2012


It’s time for another round of My Museum Cafe, and I’m thinking a chocolate recipe is called for. This cake is one of the few reasons that might convince me why museum cafes shouldn’t cater to special diets, because it they all sold cakes like this my waistline would be in serious danger! I can’t remember where the original recipe came from, I think I noted it down at a friend’s house, but I’ve changed it so many times since then it’s become a new recipe all of its own. With the given amounts, you can either make one large cake (e.g. in a round cake tin), or two medium sized loaf cakes, which is what I like to do – then we can have to guzzle up at home, and one to take in to share at work :-)

Marbled Chocolate Brownie Cheesecake


For the brownie part

  • 200g dark chocolate
  • 250g softened unsalted butter
  • 250g fine sugar
  • 3 eggs, beaten
  • 150g gluten free flour*, sifted

For the cheesecake part

  • 400g full fat cream cheese
  • 150g fine sugar
  • 2 eggs, beaten

*For some tips on gluten free flour, see my previous post.


  • Pre-heat your oven to 180°C (160° for a fan oven)
  • Slowly melt the chocolate in a bowl sat over a saucepan of simmering hot water. Once melted, set aside to cool slightly.
  • Beat the butter and sugar together until pale and creamy, then add the eggs.
  • Stir in the cooled chocolate, then fold in the flour.
  • In a separate bowl, beat together the cream cheese, sugar and eggs for the cheesecake mix.
  • Line your cake tin(s) with grease proof paper.
  • First pour in the chocolate brownie mix. If using two tins, divide evenly between them.
  • Next, pour the cheesecake mix on top.
  • Using a fork, swirl the two layers together a couple of times to create a marbled effect.
  • Bake in the oven for 40-45 mins. As long as the cake is hot, it will remain moist inside, so if you stick a knife it it won’t come away clean. A better way to check if its done after 45 mins is to see if the top has risen and is puffy. If it’s starting to do too dark or looks like it’s about to burn, it’s definitely done!
  • Leave the cake to cool before removing it from it’s tin, otherwise it will fall apart. Use the greaseproof paper to life it out. As it cools, the top will sink in slightly. Don’t panic, that’s meant to happen.
  • Serve sprinkled with icing sugar.
Boy waiting for cake in the oven to finish baking

Behind the scenes: “Mama, can I eat the cake for dinner?”


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One Response to “My Museum Cafe: Marbled Chocolate Brownie Cheesecake”

  1. Angela Says:

    Wow!!! It’s always wonderful to hear from you.


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