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Home Food & Drinks Recipes Cooking New York Chocolate Brownie Cheesecake

New York Chocolate Brownie Cheesecake

Recipe
Cake
New York

A special New York cheesecake recipe by “The Great British Bake Off” star and author Paul Hollywood.

Paul Hollywood
Junior’s in New York is renowned for its legendary cheesecakes. The combination of creamy vanilla and rich brownie batter is simply irresistible. The secret to its velvety texture? Gently fold the batter to avoid incorporating air, then bake it slowly and evenly in a bain-marie.

Floor

Ingredients (10 servings)
50 g Flour
0.5 teaspoon(s) Baking powder
1 pinch fine salt
2 large eggs, separated
50 g Sugar
Zest of 1⁄2 organic lemon
30 g Butter, melted, plus more for the mold
0.25 teaspoon(s) Tartaric acid

Chocolate dough

Ingredients (10 servings)
400 g Dark chocolate
225 g Butter
3 Medium-sized eggs
225 g Sugar
75 g Flour
1 Level teaspoon baking powder
0.5 teaspoon(s) Fine salt

Vanilla cream

Ingredients (10 servings)
400 g Full-fat cream cheese
1 tablespoon(s) Vanilla custard powder
50 g Sugar
2 Medium-sized eggs
1 teaspoon(s) Vanilla extract
120 ml Whipped cream (30 % fat)
  • Preheat the oven to 175 °C (conventional) or 155 °C (fan).
  • Grease a 23 cm springform pan and line the base with baking paper.
  • Sieve 150 g plain flour, 1 tsp baking powder, and a pinch of salt into a bowl and set aside.
  • In a large bowl, beat 4 egg yolks with an electric hand mixer for 2 minutes. Add 2 tbsp sugar and continue beating until the mixture thickens and falls from the mixer in thick, luxurious ribbons (about 5 minutes). Fold in the flour mixture gently, then add zest of 1 lemon and 50 g melted butter.
  • In a clean, large bowl, beat the egg whites with the cream of tartar until stiff. Slowly add the remaining sugar in a steady stream while beating continuously. Continue beating until the mixture is firm and glossy. Fold a large spoonful of the egg whites into the egg yolk mixture, then gently fold in the remaining egg whites.
  • Pour the batter into the prepared cake tin and smooth the surface slightly.
  • Bake for 12–14 minutes, until the cake yields slightly when pressed with a finger but is still quite pale.
  • Leave to cool on a wire rack.
  • Wrap the base and sides of the tin tightly with aluminium foil so that no water can seep in later when baking in a bain-marie.
  • To make the chocolate batter, melt the chocolate and butter in a heatproof bowl set over a pan of boiling water, making sure the base of the bowl does not touch the water.
  • Remove from the oven and allow to cool, then stir in the eggs one at a time. Stir in the sugar, then fold in the flour, baking powder, and salt.

INFO

BAKE: My Best Ever Recipes for the Classics

Paul Hollywood
Bloomsbury Publishing
304 pages
≈ 31,00 Euro

Paul Hollywood
Chef
More by Paul Hollywood
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