Low Carb Living Made Tasty

Chocolate Baked Cheesecake with Brownie Chunks

recipe image

Serves 12

Per serve:



  1. Preheat oven to 180°C.
  2. Prepare the brownies: In a mixing bowl combine the eggs, butter, dissolved Splenda and the vanilla extract.
  3. Add the cocoa, protein powder and the almond meal. Using a hand-held beater, beat until well combined and smooth.
  4. Pour into a lightly oiled 8inch x 8inch baking pan and bake for 10 minutes.
  5. Remove from the oven and allow to cool.
  6. Take half of the brownie mixture, crumble and press into a lightly oiled 9 inch springform pan.
  7. Prepare the cheesecake: In a large mixing bowl place the cream cheese, cream, cocoa, dissolved Splenda, vanilla extract and eggs. Beat until smooth and creamy.
  8. Pour half of this cheesecake mixture on top of brownie crust in the springform tin.
  9. Crumble in chunks the remaining brownies over the top of the cheesecake mixture. Pour the remaining cheesecake mixture over the brownies, gently covering the brownie chunks.
  10. Bake for 30 minutes, or until top has set. Turn off the oven, open the oven door and leave the cheesecake to cool in the oven.

Tasty Tip:

This cheesecake tastes even better after it has sat in the fridge for a day, the flavours develop beautifully.

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