Cheese, Please! : Cheesecake and Berries

Sarah at The Garden Deli is hosting the Cheese Please! blog challenge this month, and because Sarah is one of my favourite bloggers I promised to join in. πŸ™‚

Fromage Homage

The challenge for September is to prepare a dish that includes both cheese and fruit. Sarah suggested a German recipe…. well, after scouring recipe books, picking people’s brains and searching online, I decided there are no typical German dishes where cheese and fruit are combined…. except perhaps cheesecake?

So that’s the direction I went, although my recipe is certainly not a German one, coming from David Lebovitz: an American living in Paris!

Chocolate Cheesecake Brownies and Berry Coulis


Brownie recipe from David Lebovitz’s “Ready for Dessert” (highly recommendable, as is his blog:


  • 6 tbsps/ 85g butter
  • 4 oz/115g dark chocolate, chopped into smallish chunks
  • 2/3 cupΒ  / 130g sugar
  • 2 eggs
  • 1/2 cup/70g plain flour
  • 1 tbsp cocoa powder
  • pinch of salt
  • 1 tsp vanilla extract
  • 1/2 cup/80g dark or milk chocolate chips

Cheesecake topping:

  • 8 oz/225g cream cheese
  • 1 egg yolk
  • 5 tbsps/75g sugar

Line a 23cm/9 inch square caketin with greaseproof paper, and grease the paper with butter. Preheat oven to350Β°F/180Β°C

Melt butter and add chocolate. Stir on a low heat unil chocolate melts too. Add sugar, then eggs. Mix in flour, cocoa powder, salt and vanilla extract. Finally stir in chocolate chips. Pour into prepared tin and smooth out. Whisk together cheesecake ingredients and put dollops over top of brownie batter. Gently swirl in a little, but don’t overdo it!Β  Bake for 35-40 minutes until just set in the centre.

Leave to cool completely before removing from tin and slicing. Makes 9 pieces.

Berry Coulis (my recipe):

  • 375g fresh or frozen mixed berries (e.g. redcurrant, blueberry and raspberry)
  • 100-150g sugar (start with 100g and add to taste later, as it depends how sweet your choice of berries is)
  • 1tsp cornflour

Place berries, sugar and a dash of water in a pan and heat gently. Let simmer until fruit has collapsed, stirring now and then. Strain.

Mix cornflour with a little cold water to make a paste. Return puree to the pan and add cornflour, whisking constantly while bringing back to a simmer. Strain again and leave to cool. If a skin forms you can either stir it in or remove it.

Serve the brownies in a pool of coulis. I added a white chocolate mousse and some fresh berries for decoration.

I hope this hasn’t bent the rules too far, but there IS both fruit and cheese in this recipe!



You will be able to see a round-up of all the entries on Sarah’s site soon… in fact there is even still time to take part!

Thanks Sarah!


48 thoughts on “Cheese, Please! : Cheesecake and Berries

    • I am usually put off by the number of eggs in cheesecake recipes, so this was doable for me. So glad I tried it. Definitely the best brownie AND cheesecake I’ve ever had! πŸ™‚

  1. Thanks for joining in Cathy. And with such a fabulous recipe… I think you should get extra points for adding chocolate to the cheese and fruit theme. Really looking forward to trying your recipe!

  2. That looks so tasty, brownies are a favorite as well as cheesecake, and to combine the two… yummy πŸ™‚
    I wish I could convince someone to whip up a batch for me!

    • The brownie alone was good, but you’re right – the combination is just such a good idea. I do hope you can persuade someone to bake it for you soon! πŸ˜‰

  3. I don’t care if you bent the rules, Cathy! This sounds like the perfect cheese and fruit combo to me. What a great blog challenge. I look forward to the roundup! Now this recipe makes my mouth water. πŸ™‚

  4. I have to admit it sounds just a bit too rich for me, I love cheesecake and I love brownies but together – I’m not sure. Also I wondered why you put cornflour in your coulis? I will try your brownie recipe as I haven’t found the definitive one yet.

    • It is VERY rich Christina, but a small portion with the slightly tart berry coulis was great as dessert. I put the cornflour in to thicken it up a bit, as I don’t like thin sauces! πŸ˜‰

  5. This looks yummie as usual, Cathy, and as we’re approaching the season for comfort food I shall put it aside to try. With all the quinces I’m still in late summer mode!

  6. That looks amazing, but I think it might be too rich for me! When I stayed in Germany for a while as a teenager we used to get the most amazing plum tarts, which I could imagine eating with a slice of strong cheese. I keep meaning to try and recreate that tart of such fond memory, but somehow never get around to it…

    • It IS rich, but a very small piece is oh so delicious! πŸ˜‰ My neighbour gave me some plums again this year, and there are so many great cake and tart recipes here! Too many! πŸ˜‰

  7. YUM now I must pick my Uncle’s brain and Grandma’s Cook Book I am doing to see if they remember one πŸ™‚

  8. Pingback: Let’s round up those recipes – September’s Cheese, Please! | The Garden Deli

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