Christmas Brownie Chocolate Cheesecake Recipe

1. Melt dark couverture chocolate and unsalted butter using a double boiler method in a pot of boiling water.

Making the Brownie:

2. Mix egg yolks, sugar, and salt.

Making the Brownie:

3. Add cake flour and cocoa powder, then mix. Add lukewarm milk (around 40°C) and combine.

Making the Brownie:

4. Make meringue by adding sugar to egg whites in three portions until stiff peaks form.

Making the Brownie:

5. Fold in 1/3 of the meringue, then half of the remaining meringue. Finally, transfer everything to the bowl with remaining meringue and mix.

Making the Brownie:

6. Pour into an oven pan and bake at 170°C for about 27 minutes. Cool in the refrigerator.

Making the Brownie:

8. Mix cream cheese until smooth, then add sugar and vanilla bean paste.

Making the Cheesecake:

9. Heat the soaked gelatin in the microwave for about 15 seconds until dissolved, then mix into the cream cheese.

Making the Cheesecake:

10. Fold in whipping cream (whipped to 50% consistency), then transfer half the mixture to another bowl.

Making the Cheesecake:

11. Chop macadamia nuts, mix into one bowl, and pour into an 18cm silicone mold. Level the surface and freeze for about 20 minutes.

Making the Cheesecake:

12. Make chocolate ganache, pour into the mold, level, and freeze for about 10 minutes.

Making the Cheesecake:

13. Mix melted dark couverture chocolate into the remaining cheesecake batter and pour into the mold.

Making the Cheesecake:

14. Cut the brownie into an 18cm circle, place it upside down in the mold, cover with plastic wrap, and freeze for 3-4 hours. (Cut remaining brownie into small cubes for decoration)

Making the Cheesecake:

15. Soak powdered gelatin in water for about 10 minutes.

Making the Chocolate Glaze:

16. Heat sugar, corn syrup, water, heavy cream, and cocoa powder in a pot over low heat.

Making the Chocolate Glaze:

17. Stir continuously until it comes to a boil, then remove from heat.

Making the Chocolate Glaze:

18. Add the soaked gelatin, mix well, and strain through a fine sieve.

Making the Chocolate Glaze:

19. Remove the frozen cheesecake from the mold and pour the chocolate glaze when it reaches about 32°C.

Making the Chocolate Glaze:

20. Sift almond powder and powdered sugar, then mix with water to form a dough.

Making the Marzipan:

21. Divide into three portions and color them white, red, and green.

Making the Marzipan:

22. Roll out and cut with shape cutters.

Making the Marzipan:

23. Pipe chocolate whipped cream on top of the cake and decorate with brownie cubes and marzipan shapes.

Making the Marzipan: