Whatever you want to call it, this double-storey cake is a double-win. The tangy cheesecake layer melds so well with the rich, fudgey brownie. You can make this in a round or straight-sided tin, depending on what shaped pieces you prefer on the day. The coffee is optional but it adds a depth of flavour to the brownie.


250g cream cheese at room temperature

1/2 c yoghurt

1/2 c icing sugar

1 egg

1 tsp vanilla extract


250g dark chocolate

100g butter

1/2 c yoghurt

1 c sugar

1/3 c cocoa powder

1/4 c strong, cooled espresso, optional 

1 tsp vanilla extract
3 eggs

1/2 c flour

3/4 tsp baking powder

Preheat oven to 180C. Line a 22cm round tin or rectangle brownie tin with baking paper.

In a large bowl or food processor whisk all the cheesecake ingredients together until smooth.

In a large saucepan melt chocolate, butter, yoghurt, sugar and cocoa powder on a low heat. Remove from heat and let cool slightly. Whisk in coffee (if using) and vanilla and eggs one at a time. Stir in flour and baking powder until combined.

Pour brownie batter into your tin, reserving about 1/3 cup. Spread out evenly then pour the cheesecake mixture on top. Dollop spoonfuls of remaining brownie mixture on top of the cheesecake, then use a skewer to swirl into the cheesecake layer only, creating a marble effect.

Bake for around 45 min until set. Leave in the tin to cool for an hour before removing from tin. You can also chill in the fridge.