Kiri Brownie Cherry Cheesecake

80 min

Family style cheesecake with a brownie base, Kiri Cooking Block cheesecake, and cherry pie topping


For the Brownie Base

  • 1 cup unsalted butter (melted)
  • 2 cups granulated sugar
  • 1 cup cocoa powder
  • 1/2 tsp. salt
  • 3 large eggs, room temperature
  • 1 cup flour

For the Cheesecake

  • 5 Kiri Cooking Blocks or 56 Kiri Square Portions
  • cup caster sugar
  • 1 tsp. vanilla extract
  • 1 cup sour cream
  • 1/3 tbsp. cornstarch
  • 5 large eggs
  • Cherry pie filling for serving
Kiri Brownie Cherry Cheesecake

Cooking steps

Preparing the Brownies

  • 1Preheat the oven to 180 degrees.
  • 2Line a 913 inch baking pan with aluminum foil and lightly spray it with cooking spray.
  • 3In a large bowl mix together butter, sugar, cocoa powder and salt.
  • 4Stir in the vanilla extract and eggs, then gently fold in the flour.
  • 5Pour the batter into the prepared pan and bake for 15-20 minutes, or until the top is just set, but still shiny. Then remove from the oven.

Preparing the Cheesecake

  • 1While baking the brownies, prepare the cheesecake layer by beating together the Kiri cheese and sugar with an electric mixer until soft.
  • 2Mix in the sour cream, vanilla & cornstarch.
  • 3With the mixer on low speed, carefully beat in the eggs until just combined.
  • 4Spoon the batter over the top of the baked brownie layer, and spread evenly.
  • 5Place in the preheated oven and bake for 30-35 minutes or until the top is just set and has a slight wobble in the middle of the pan.
  • 6Turn off the oven, open the door and cool in the oven for 30 minutes.
  • 7Take the cheesecake out of the oven and cool until it reaches room temperature.
  • 8Wrap the pan with cling film and chill in the fridge for at least 4 hours or overnight.
  • 9Cut into slices and top with cherry pie filling before serving.

Cooking steps