Cheesecake Brownie FTW | Cupcake Jemma Channel

[Music] hi everybody welcome back to the cupcake gemma channel and to the crumbs and doilies kitchen here in london where sam and i are filming this on possibly the hottest day of the year so far which is not ideal baking weather but it's okay i've got a recipe for you guys which is pretty simple it's a one tin wonder and it is for a cheesecake brownie so we're going to put it all into the oven at once there's not too much faffing around we're gonna cool it down in the fridge so we're gonna eat it when it's cold which is kind of better than eating hot in this weather i don't know anyway it's delicious it's one of my favorite brownies ever so the first thing we need to do is talk about our tin now if you have got a tin that has got a loose bottom like this then lucky you because that makes it a lot easier to get this kind of cake out of your tin but if not what you need to do is when you're lining it with grease greaseproof which we're going to do anyway is make sure that your greaseproof is nice and long so it's going to cover the bottom and the sides of your tin which means when we come to take it out we can pull it out like this and it's just going to make it so much easier so grab yourself some cake spray or a bit of oil and butter and liberally spray the tin like so just to make sure that your paper is going to stick down and i actually like to do two long pieces i mean you could just cut a short piece here in a short piece here but just to make sure it's nice and easy to get out at the other end i like to do the double long bit i hope that makes sense right so once your tin is lined we can get on with making the brownie part of our cheesecake brownie so let's put those to one side and first of all what we need to do is melt together some chocolate and some butter now as usual i'll give you a few size options in the description box below so i won't give you any um quantities as we go and because i'm doing a large one i'm doing a 10 inch brownie so even quantities of butter it's unsalted as usual and dark chocolate i always like to use as dark as you can go with a 70 if you can find one because it just is really lovely and intense in this brownie so i'm just going to pop over to the microwave melt this down 30 seconds at a time until it all comes together as one lovely chocolate buttery liquid [Music] now you need to try and resist the urge to grab a straw and flirt this up because it just smells so good we're just going to leave it to the side just to cool down a little bit it doesn't need to be cold but we'll just let it cool a tinty bit once we get on with whisking up some sugar and some eggs so castor sugar going in there if you've only got granulated sugar that's absolutely fine and now we're also going to add three eggs so as usual cracking them into a separate bowl so that we don't get any shell into our mixture we're going to pop those in with our sugar and as you can see i've got my balloon whisk on my stand mixer but you can do this with a hand whisk as well and we're going to turn the speed up nice and high and get it whipping okay look how fluffy this is so we mixed this for about three to four minutes and you can see it's gone very very pale in color and it's frothy and it's thick and it looks awesome and this is really really important do not skip that stage out just spend a little time don't be too impatient let it get to the stage it's going to really help with that delicious gooey texture of your brownie so now we're gonna grab back our melted chocolate and butter and we're gonna pour all of this in and first of all we're going to mix that on a low speed just to combine it and now we're going to add some dry ingredients so we've got some plain flour going in along with some cocoa powder a lot of recipes don't add cocoa powder they just stick with the melted chocolate but this really intensifies the chocolatiness and it also brings out a fudgy texture as well so cocoa powder going in the top there finally some baking powder just about half teaspoon of that just to give it a little bit of lift in there we don't want it to be too cakey but just a bit of air is nice and then half a teaspoon of salt as usual to bring out our lovely chocolatey flavors and then back on with the mixer on a low speed until it's fully combined [Music] now we can stop the mixer and the chances are you've probably got a little bit of flour stuck in the whisk there around the sides of the bowl that is a-okay so what we're going to do is just before we take it out just give it a little scrape around just to make sure we haven't left any bits out and now we're going to put it into our tin but we're going to save back a nice healthy spoonful because this is what we're going to use to do our swirly whirlies on top of the cheesecake and the rest of it can go into your tin and you can see it's so thick and gooey and delicious and next you need to grab yourself an offset palette knife like so if you don't have one then just use the back of your spatula or a spoon and we're going to level it out [Music] and now we're not going to bake this just yet we're actually going to get on with making the cheesecake layer because like i said they're going to all go into the oven at once but we're going to need back our mixer and our whisk so just give me a second and i'll get cleaned up and then we can get cheesecaking [Music] and now it is cheesecake time and it's a very very simple recipe it's going to go all into this bowl so starting with loads of cream cheese which is obviously the main ingredient for a cheesecake now i always like to use it at room temperature so just take it out of the fridge like half an hour or so before you're going to use it and then we're going to add in some caster sugar next up we've got two large free range eggs and they're gonna go straight in the bowl and finally some vanilla you don't need to do this or do you know what you could put in some lemon zest or something if you wanted a little bit more tang in there but i'm gonna go with a half teaspoon of this lovely vanilla which is the exact vanilla that we use here in the bakery and at soho and you can get yourself some of this over at cupcakegemma.com and we're gonna pop that onto the mixer and we're gonna whip it up with the balloon whisk again for about four to five minutes and it's gonna start by going very liquidy then it's gonna thicken and that's what we want i'll show you when we get [Music] there [Music] look at it if you know anything about me you'll know that cheesecake is my all-time favorite thing in the entire world i could dive in there right now but i won't right so what we'll do is put all of this on top of our brownie and spread it out [Music] um and now all that's left to do is put the brownie swirls through it so we need to put our brownie mixture that we saved back on top of this but as you can see it's very thick and very stiff and that's going to be really hard to swell through the lovely soft cheesecake so here is my top tip get yourself some hot water boiled water and just put a little spoonful at a time into your brownie batter and stir it through and that's just going to kind of liquify i don't know what that word is make it easier to swirl through the cheesecake loosen it up thanks rosie and once you've mixed it all through it'll be a lot looser like so very similar to the texture of the cheesecake which means it'll swirl together very easily so what we're gonna do is put some blobs on top of the cheesecake and now for swirling you want to use something like a skewer like so something kind of thin and pointy is perfect and we're going to swirl the two together [Music] and it looks so pretty and it's so easy this is one of those things that you think like how do people do that but it is that simple guys so now off to the oven it's preheated at 170 degrees c that's with a fan and we're gonna put it in for about 30 to 35 minutes so to test that it's done it's going to look a little bit jiggly that is fine it's a cheesecake that's what they do but you want to insert the skewer and if it comes out with a little bit of brownie batter on it perfect if it's got a little bit too much batter and a bit of cheesecake on there as well put it in for another minute at a time until it's baked all the way through [Music] okay guys so once your brownie is out of the oven you then need to cool it down completely so leave it out for about half an hour and then you can put it into the fridge to set and cool completely and you can also leave it in the fridge to store it as well and it looks amazing and i can't wait to eat it i've made a huge one for no reason other than for the fact that i really like it so let me cut it inside and we'll have a look [Music] look how good it is you can see that fudgy fudgy brownie topped with a really fluffy perfectly baked cheesecake and i've just got myself a fork because like i said it's all mine it is absolutely delicious and the two textures are really great together because you get a bit of a bite from the brownie and then the melty fluffiness from the cheesecake and it's got that tang from the intensity from the chocolate this is a winning combination guys it is i mean i don't really know what else to say because i just all i want to do is eat it right now but alas carry on with the video so please have a go at this let us know as usual how you get on over on instagram where you can see what we're all up to as well and all these exciting developments that we've got going on at crumbs and doilies and cupcake demo and also make sure to head over to cupcakedemo.com because we've got some of the tools i used in the video like the offset palette knife which is my favorite tool and of course the vanilla extract as well so head over there get yourself some treats and when it cools down we can get baking again so i'm going to switch the oven off and jump into a fridge and i'm going to take my cheesecake brownie with me and basically have a lovely afternoon so we'll see you guys soon [Music] you

Channel: CupcakeJemma

Views: 355,886

Keywords: Cupcake, cupcake jemma, jemma, gemma, cupcakes, bake, baking, how to make, recipe, crumbs & doilies, baker, buttercream, cake, cakes, vanilla, chocolate, jemma wilson, crumbs and doilies, bakery, perfect, easy, home made, hand made, simple, fool proof, new york, dessert, chocolate chip, levain bakery, choc chip, cheesecake, brownie, cheesecake brownie

Id: SHzeHBkTmYI

Length: 13min 15sec (795 seconds)

Published: Thu Aug 20 2020