top of page



The filling of this brownie marble cheesecake is made like the classic American cheesecake with cream cheese. The base is a gluten-free brownie batter that tastes heavenly on its own. The marble pattern is created by the chocolate sauce, which is best prepared the day before so that it is well chilled and thick. If all three building blocks come together, it is simply delicious.

1. For the sauce, in a medium saucepan, whisk together the water, sugar, molasses, and unsweetened cocoa and bring to a boil over medium-high heat. Remove from the heat and stir in the chopped dark chocolate until melted. Allow to cool completely and place in an airtight container in the fridge.

2. To prepare the base, preheat the oven to 175°C. Lightly grease the baking pan with butter and set aside. Melt the butter in a saucepan. Remove from the heat and add the crumbled dark chocolate, stirring until melted from the residual heat. Put everything in a bowl together with the sugar and leave to cool for 10 minutes.

3. Meanwhile, mix together the eggs, nut flour, cocoa, baking powder, baking soda, and salt. Add these ingredients to the chocolate mass and mix only gently until the dough comes together. Spread the batter evenly in the prepared baking pan. Then bake for 20 minutes. Let cool on a wire rack for 15 minutes. Prepare the cooled form for the water bath: wrap two lengths of aluminum foil crosswise from the outside and seal.

4. For the filling, using a food processor or hand mixer, slowly beat together the cream cheese and sugar. Beat in the sour cream first, then add the eggs and salt. Spread half of the filling over the pre-baked base. Spread about 6 tablespoons of chocolate sauce on top, followed by the rest of the filling. Put the chocolate sauce on top in 6 portions. Using a thin, long stick, gently whisk the mixtures to create a marbled effect.

5. Place the baking tin on a deep baking tray or casserole dish and slide onto the bottom shelf of the preheated oven. Pour 2 cm of boiling water into the deep baking tray. Bake the cheesecake for 50 minutes. The cake will still be a little soft when it comes out of the oven.

6. Remove the aluminum foil and run a thin knife along the edge of the cake to prevent the cake from tearing. Allow to cool on a wire rack for 1-2 hours until the cheesecake has reached room temperature, then refrigerate at least 6 hours before serving. Don't try to rush the process and don't put the cake in the fridge immediately after baking - otherwise the bottom will become soggy!


Das Video zum Rezept aus der ZDF Sendung Volle Kanne mit Ingo Nommsen finden Sie_cc781905-5cde-3194-bb3b- 136bad5cf58d_ here .


Baking tin:  rectangular baking tin 23x23 cm  or  biscuit bottom tin Ø 25 cm
Preparation time: 40 minutes
Baking time: 20 + 50 minutes
Cooling time: about 30 minutes + 6 hours


For the chocolate sauce

  • 75 ml water

  • 25 grams of sugar

  • 50 ml sugar beet syrup

  • 30 g unsweetened cocoa

  • 20 g dark chocolate, chopped

For the ground

  • 200 g dark chocolate, crumbled

  • 85 grams of butter

  • 125 grams of sugar

  • 2 eggs, lightly beaten

  • 50 g nut flour (e.g. almond, hazel or chestnut flour)

  • 30 grams of cocoa

  • 1/4 tsp baking powder

  • 1/4 tsp salt

  • 1/4 teaspoon baking soda

For the filling

  • 650 g cream cheese

  • 200 grams of sugar

  • 200 grams of sour cream

  • 2 eggs

  • 1/4 tsp salt

bottom of page