If you’ve been searching for the ultimate paul hollywood brownie cheesecake that combines fudgy chocolate, tangy cream cheese, and a delicate sponge base, you’ve found it.
This copycat paul hollywood brownie cheesecake recipe delivers bakery-quality results right in your home kitchen. Inspired by the legendary British baker’s showstopper desserts, this triple-layer indulgence features a light lemon sponge foundation, rich dark chocolate brownie middle, and silky vanilla cheesecake topping.
Whether you’re celebrating a special occasion or simply craving an impressive dessert, this brownie cheesecake recipe paul hollywood style will become your go-to crowd-pleaser.
What Does Paul Hollywood’s Brownie Cheesecake Taste Like?
This paul hollywood brownie cheesecake is a symphony of complementary flavors and textures. The bottom layer offers a subtle citrus note from the lemon-scented sponge that’s light and airy.
The middle brownie layer provides intense chocolate decadence with a fudgy, almost truffle-like consistency that melts on your tongue. The top vanilla cream cheese layer adds tangy richness that cuts through the sweetness beautifully, with a velvety smooth texture.
Each forkful delivers the perfect balance of sweet and tangy, dense and light, creating an unforgettable dessert experience that’s both sophisticated and comforting.
Paul Hollywood Brownie Cheesecake Recipe Ingredients
For the Lemon Sponge Base
- 50g all-purpose flour
- ½ teaspoon baking powder
- 1 pinch fine salt
- 2 large eggs, separated
- 50g granulated sugar
- Zest of ½ organic lemon
- 30g butter, melted (plus extra for greasing)
- ¼ teaspoon cream of tartar
Chocolate Brownie Layer:
- 400g dark chocolate (70% cocoa solids recommended)
- 225g unsalted butter
- 3 medium eggs
- 225g granulated sugar
- 75g all-purpose flour
- 1 level teaspoon baking powder
- ½ teaspoon fine salt
For the Vanilla Cream Cheese Topping:
- 400g full-fat cream cheese, room temperature
- 1 tablespoon vanilla pudding powder
- 50g granulated sugar
- 2 medium eggs
- 1 teaspoon pure vanilla extract
- 120ml heavy whipping cream (30% fat)
Essential Kitchen Utensils:
- 23cm (9-inch) springform pan
- Baking paper/parchment paper
- Aluminum foil
- Electric hand mixer or stand mixer
- Large mixing bowls (at least 3)
- Heatproof bowl for double boiler
- Wire cooling rack
- Rubber spatula
- Sieve/sifter
- Measuring cups and spoons
- Roasting pan (for water bath)
Preparation and Cooking Time
- Prep Time: 35 minutes
- Baking Time: 50-55 minutes (12-14 minutes for base, 38-41 minutes for cheesecake)
- Cooling Time: 4 hours minimum (or overnight)
- Total Time: Approximately 5 hours 30 minutes
- Servings: 10 generous slices
- Difficulty Level: Intermediate
Step-by-Step Paul Hollywood Brownie Cheesecake Recipe Instructions
Preparing the Lemon Sponge Base
Step 1: Preheat your oven to 175°C (350°F) or 155°C (310°F) for fan-assisted ovens. Thoroughly grease your 23cm springform pan with butter, ensuring you reach all edges and corners. Line the bottom with a circle of baking paper cut to fit precisely.
Step 2: Sift together the flour, baking powder, and salt into a medium bowl. This aerates the dry ingredients and ensures no lumps remain. Set this mixture aside for later incorporation.
Step 3: Separate your eggs carefully, ensuring no yolk contaminates the whites. In a large bowl, whisk the egg yolks using an electric hand mixer on medium-high speed for 2 minutes until they become pale and slightly thickened.
Step 4: Add 2 tablespoons of the sugar to the yolks and continue whisking for approximately 5 minutes. The mixture should become thick, creamy, and form ribbons that drip slowly from the whisk when lifted. This ribbon stage is crucial for the sponge’s texture.
Step 5: Gently fold the sifted flour mixture into the egg yolk mixture using a rubber spatula, making broad, sweeping motions from the bottom up. Add the lemon zest and melted butter, folding just until combined. Be careful not to overmix, which would deflate the batter.
Step 6: In a separate clean, completely grease-free bowl, whisk the egg whites with the cream of tartar using clean beaters. Start at medium speed until foamy, then increase to high speed. Gradually sprinkle in the remaining sugar while whisking continuously.
Step 7: Continue whisking the egg whites until stiff, glossy peaks form. The meringue should stand upright when you lift the whisk and have a smooth, shiny appearance.
Step 8: Fold a large spoonful of meringue into the egg yolk batter to lighten it. Then carefully fold in the remaining meringue in two additions, maintaining as much air as possible.
Step 9: Pour the batter into your prepared springform pan and gently smooth the surface with a spatula. Bake for 12-14 minutes until the sponge springs back lightly when touched but remains quite pale. Avoid overbaking, as this layer should be tender.
Step 10: Remove from the oven and let cool on a wire rack while you prepare the remaining layers. Once cooled, wrap the entire bottom and sides of the springform pan tightly with aluminum foil to create a waterproof seal for the water bath baking.
Creating the Chocolate Brownie Layer
Step 11: Chop the dark chocolate and butter into small, uniform pieces. Place them in a heatproof bowl set over a saucepan of gently simmering water (double boiler method). Ensure the bottom of the bowl doesn’t touch the water to prevent scorching.
Step 12: Stir occasionally until the chocolate and butter are completely melted and smooth. Remove from heat and set aside to cool for 10 minutes. The mixture should be warm but not hot when you add the eggs.
Step 13: Whisk in the eggs one at a time, ensuring each is fully incorporated before adding the next. The mixture should become glossy and slightly thickened.
Step 14: Stir in the sugar until dissolved and well combined. Sift the flour, baking powder, and salt directly into the chocolate mixture, then fold gently until no flour streaks remain. The batter should be thick and glossy.
Step 15: Pour the chocolate brownie batter over the cooled sponge base in the springform pan, spreading it evenly to the edges. The brownie layer will be quite thick.
Making the Vanilla Cream Cheese Layer
Step 16: Ensure your cream cheese is at room temperature for smooth mixing. In a large bowl, beat the cream cheese with the vanilla pudding powder and sugar using an electric mixer until completely smooth and fluffy, about 2-3 minutes.
Step 17: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing.
Step 18: Mix in the vanilla extract until evenly distributed throughout the cream cheese mixture.
Step 19: In a separate bowl, whip the heavy cream to soft peaks. Gently fold the whipped cream into the cream cheese mixture in two additions, creating a light, mousse-like texture.
Step 20: Carefully pour and spread the vanilla cream cheese mixture over the chocolate brownie layer, smoothing the top with an offset spatula or the back of a spoon.
Baking the Complete Cheesecake
Step 21: Reduce the oven temperature to 160°C (320°F) or 140°C (285°F) for fan-assisted ovens. Place the foil-wrapped springform pan inside a larger roasting pan.
Step 22: Create a water bath by pouring hot water into the roasting pan until it reaches halfway up the sides of the springform pan. This gentle cooking method prevents cracks and ensures even baking.
Step 23: Carefully transfer the roasting pan to the oven and bake for 38-41 minutes. The cheesecake should be set around the edges but still have a slight wobble in the center when gently shaken.
Step 24: Turn off the oven and crack the door open slightly. Let the cheesecake cool gradually in the oven for 1 hour. This prevents thermal shock that causes cracking.
Step 25: Remove from the oven and water bath, discard the foil, and let cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or preferably overnight before serving. This allows the layers to set properly and flavors to meld beautifully.
Customization and Pairing Ideas for Your Brownie Cheesecake
1. Berry Compote Topping: Transform your paul hollywood brownie cheesecake by preparing a quick mixed berry compote. Simmer 200g fresh or frozen berries with 2 tablespoons sugar and a squeeze of lemon juice until thickened. The tartness of raspberries, blueberries, or strawberries cuts through the richness perfectly, adding a vibrant color contrast and fresh flavor dimension.
2. Salted Caramel Drizzle: Elevate this brownie cheesecake recipe paul hollywood style with homemade salted caramel sauce. The sweet-salty combination complements the dark chocolate brownie layer beautifully. Drizzle it over individual slices or create an elegant pattern across the entire cheesecake top before serving.
3. Espresso Enhancement: For coffee lovers, add 1 tablespoon of instant espresso powder to the chocolate brownie batter. This intensifies the chocolate flavor without making it taste like coffee, creating a more sophisticated depth. Serve with freshly brewed espresso or cappuccino for an Italian-inspired dessert experience.
4. White Chocolate Swirl: Before baking, melt 100g white chocolate and drizzle it over the cream cheese layer. Use a toothpick to create elegant marble patterns. This copycat paul hollywood brownie cheesecake recipe variation adds visual interest and a sweeter chocolate note that appeals to those who prefer milder flavors.
5. Nutty Crust Addition: Incorporate 50g finely chopped toasted hazelnuts, pecans, or walnuts into the lemon sponge base batter for added texture and flavor complexity. The nuts provide a delightful crunch that contrasts beautifully with the smooth cheesecake and fudgy brownie layers.
6. Serving Accompaniments: Serve slices of this decadent paul hollywood brownie cheesecake with a dollop of mascarpone whipped cream, a scoop of vanilla bean ice cream, or fresh mint leaves as garnish. Pair it with dessert wines like Port, late-harvest Riesling, or even a robust coffee liqueur for an unforgettable finale to any meal.
Expert Tips for Perfect Brownie Cheesecake Success
Tip 1: Room Temperature Ingredients Are Critical
Ensure all dairy products, especially cream cheese and eggs, reach room temperature before mixing. Cold cream cheese creates lumps that are nearly impossible to smooth out, resulting in a grainy texture rather than the silky consistency that defines an authentic paul hollywood brownie cheesecake. Remove ingredients from the refrigerator 1-2 hours before baking.
Tip 2: Don’t Overmix the Cheesecake Layer
When incorporating eggs into the cream cheese mixture, beat just until combined. Overmixing incorporates excess air that expands during baking and contracts during cooling, causing surface cracks. Mix on low to medium speed and scrape the bowl frequently for the smoothest brownie cheesecake recipe paul hollywood results.
Tip 3: Perfect Your Chocolate Melting Technique
When melting chocolate and butter for the brownie layer, use gentle heat and patience. If chocolate gets too hot, it can seize and become grainy. Remove from heat when 90% melted and stir continuously, letting residual heat finish the job. Quality dark chocolate with 70% cocoa solids delivers the best flavor depth for this copycat paul hollywood brownie cheesecake recipe.
Tip 4: The Water Bath Is Non-Negotiable
While it adds an extra step, the water bath (bain-marie) creates humid heat that prevents the cheesecake from drying out and cracking. Ensure your aluminum foil wrap is completely watertight by using heavy-duty foil and wrapping in multiple layers. Even a small leak can result in a soggy crust.
Tip 5: Recognize Proper Doneness
The cheesecake is done when the edges are set but the center still jiggles slightly when gently shaken-about a 2-inch diameter circle in the middle. It will continue cooking from residual heat and firm up completely during cooling. Overbaking creates a dense, dry texture instead of the creamy consistency that makes this paul hollywood brownie cheesecake so special.
Tip 6: Clean Slicing Technique
For Instagram-worthy slices that showcase all three distinct layers, use a sharp knife dipped in hot water and wiped clean between each cut. The warm blade glides through the dense brownie layer without dragging or creating messy edges. This professional touch makes your brownie cheesecake recipe paul hollywood style look as good as it tastes.
Storage and Reheating Guidance
Store your paul hollywood brownie cheesecake covered in the refrigerator for up to 5 days. The flavors actually improve after 24 hours as they meld together. This dessert is best enjoyed chilled, so no reheating is necessary. For longer storage, wrap individual slices in plastic wrap and freeze for up to 2 months.
Common Queries and FAQs
Q: Can I use milk chocolate instead of dark chocolate for the brownie layer?
A: While you can substitute milk chocolate, dark chocolate with 70% cocoa solids is recommended for this paul hollywood brownie cheesecake because it provides better flavor balance against the sweet cream cheese layer. Milk chocolate may make the overall dessert too sweet and lacks the sophisticated depth that defines this recipe.
Q: Why did my cheesecake crack on top?
A: Cracks typically result from rapid temperature changes, overbaking, or too much air incorporated during mixing. Ensure you follow the gradual cooling method, don’t overbake (the center should still wobble slightly), and avoid overbeating the cream cheese mixture when making this copycat paul hollywood brownie cheesecake recipe.
Q: Can I make this brownie cheesecake without a water bath?
A: The water bath is highly recommended for this brownie cheesecake recipe paul hollywood style to achieve the signature creamy texture and prevent cracking. However, if you must skip it, reduce the oven temperature by 10°C and watch carefully for doneness, though results may not be as smooth.
Q: How do I know when the lemon sponge base is properly baked?
A: The sponge should spring back lightly when touched with your finger and should still appear quite pale, not golden brown. Overbaking this delicate layer will result in a dry base that doesn’t complement the rich upper layers of your paul hollywood brownie cheesecake.
Q: Can I prepare this cheesecake a day in advance?
A: Absolutely! In fact, this copycat paul hollywood brownie cheesecake recipe benefits from overnight refrigeration, which allows the layers to set completely and the flavors to develop. It’s an ideal make-ahead dessert for entertaining, as it actually tastes better the next day.
Q: What can I substitute for cream of tartar in the sponge base?
A: If you don’t have cream of tartar, substitute with ½ teaspoon of lemon juice or white vinegar. These acids help stabilize the egg white meringue, though cream of tartar produces the most stable, glossy peaks for the perfect base layer of this brownie cheesecake recipe paul hollywood.
Q: My brownie layer seems undercooked-is that normal?
A: Yes! The brownie layer should remain fudgy and slightly undercooked-looking in the center. It will firm up considerably during refrigeration. If it appears dry or cakey after baking, it’s been overbaked. The contrast between the fudgy brownie and creamy cheesecake is what makes this paul hollywood brownie cheesecake so exceptional.
Paul Hollywood Brownie Cheesecake Recipe
Ingredients
- 50 g all-purpose flour
- ½ teaspoon baking powder
- 1 pinch fine salt
- 2 large eggs separated
- 50 g granulated sugar
- Zest of ½ organic lemon
- 30 g butter melted
- ¼ teaspoon cream of tartar
- 400 g dark chocolate
- 225 g unsalted butter
- 3 medium eggs
- 225 g granulated sugar
- 75 g all-purpose flour
- 1 level teaspoon baking powder
- ½ teaspoon fine salt
- 400 g full-fat cream cheese room temperature
- 1 tablespoon vanilla pudding powder
- 50 g granulated sugar
- 2 medium eggs
- 1 teaspoon pure vanilla extract
- 120 ml heavy whipping cream 30% fat
Instructions
- Step 1: Preheat your oven to 175°C (350°F) or 155°C (310°F) for fan-assisted ovens. Thoroughly grease your 23cm springform pan with butter, ensuring you reach all edges and corners. Line the bottom with a circle of baking paper cut to fit precisely.
- Step 2: Sift together the flour, baking powder, and salt into a medium bowl. This aerates the dry ingredients and ensures no lumps remain. Set this mixture aside for later incorporation.
- Step 3: Separate your eggs carefully, ensuring no yolk contaminates the whites. In a large bowl, whisk the egg yolks using an electric hand mixer on medium-high speed for 2 minutes until they become pale and slightly thickened.
- Step 4: Add 2 tablespoons of the sugar to the yolks and continue whisking for approximately 5 minutes. The mixture should become thick, creamy, and form ribbons that drip slowly from the whisk when lifted. This ribbon stage is crucial for the sponge’s texture.
- Step 5: Gently fold the sifted flour mixture into the egg yolk mixture using a rubber spatula, making broad, sweeping motions from the bottom up. Add the lemon zest and melted butter, folding just until combined. Be careful not to overmix, which would deflate the batter.
- Step 6: In a separate clean, completely grease-free bowl, whisk the egg whites with the cream of tartar using clean beaters. Start at medium speed until foamy, then increase to high speed. Gradually sprinkle in the remaining sugar while whisking continuously.
- Step 7: Continue whisking the egg whites until stiff, glossy peaks form. The meringue should stand upright when you lift the whisk and have a smooth, shiny appearance.
- Step 8: Fold a large spoonful of meringue into the egg yolk batter to lighten it. Then carefully fold in the remaining meringue in two additions, maintaining as much air as possible.
- Step 9: Pour the batter into your prepared springform pan and gently smooth the surface with a spatula. Bake for 12-14 minutes until the sponge springs back lightly when touched but remains quite pale. Avoid overbaking, as this layer should be tender.
- Step 10: Remove from the oven and let cool on a wire rack while you prepare the remaining layers. Once cooled, wrap the entire bottom and sides of the springform pan tightly with aluminum foil to create a waterproof seal for the water bath baking.
- Step 11: Chop the dark chocolate and butter into small, uniform pieces. Place them in a heatproof bowl set over a saucepan of gently simmering water (double boiler method). Ensure the bottom of the bowl doesn’t touch the water to prevent scorching.
- Step 12: Stir occasionally until the chocolate and butter are completely melted and smooth. Remove from heat and set aside to cool for 10 minutes. The mixture should be warm but not hot when you add the eggs.
- Step 13: Whisk in the eggs one at a time, ensuring each is fully incorporated before adding the next. The mixture should become glossy and slightly thickened.
- Step 14: Stir in the sugar until dissolved and well combined. Sift the flour, baking powder, and salt directly into the chocolate mixture, then fold gently until no flour streaks remain. The batter should be thick and glossy.
- Step 15: Pour the chocolate brownie batter over the cooled sponge base in the springform pan, spreading it evenly to the edges. The brownie layer will be quite thick.
- Step 16: Ensure your cream cheese is at room temperature for smooth mixing. In a large bowl, beat the cream cheese with the vanilla pudding powder and sugar using an electric mixer until completely smooth and fluffy, about 2-3 minutes.
- Step 17: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing.
- Step 18: Mix in the vanilla extract until evenly distributed throughout the cream cheese mixture.
- Step 19: In a separate bowl, whip the heavy cream to soft peaks. Gently fold the whipped cream into the cream cheese mixture in two additions, creating a light, mousse-like texture.
- Step 20: Carefully pour and spread the vanilla cream cheese mixture over the chocolate brownie layer, smoothing the top with an offset spatula or the back of a spoon.
- Step 21: Reduce the oven temperature to 160°C (320°F) or 140°C (285°F) for fan-assisted ovens. Place the foil-wrapped springform pan inside a larger roasting pan.
- Step 22: Create a water bath by pouring hot water into the roasting pan until it reaches halfway up the sides of the springform pan. This gentle cooking method prevents cracks and ensures even baking.
- Step 23: Carefully transfer the roasting pan to the oven and bake for 38-41 minutes. The cheesecake should be set around the edges but still have a slight wobble in the center when gently shaken.
- Step 24: Turn off the oven and crack the door open slightly. Let the cheesecake cool gradually in the oven for 1 hour. This prevents thermal shock that causes cracking.
- Step 25: Remove from the oven and water bath, discard the foil, and let cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or preferably overnight before serving. This allows the layers to set properly and flavors to meld beautifully.
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Notes
This paul hollywood brownie cheesecake represents the pinnacle of layered dessert excellence, combining technique, flavor, and visual drama in every slice.
While it requires patience and attention to detail, the results are absolutely worth the effort-a restaurant-quality dessert that will have everyone asking for your secret.
The interplay of tangy cheesecake, rich chocolate brownie, and delicate lemon sponge creates a sophisticated taste experience that’s unforgettable.
Whether you’re following this copycat paul hollywood brownie cheesecake recipe for a special celebration or simply treating yourself, you’ll find it becomes a requested favorite that showcases your baking prowess beautifully.
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Thanks for the recipe
Thanks tony