decent packaging

Burak and Busra of Gramndegrees were incredibly generous to share one of their best-selling recipes... their mouth-watering Pistachio Cheesecake Brownie.

You have some delicious treats in your cabinet, so we feel honoured that you’re up for sharing one of your very special recipes… can you please tell us a bit about this recipe?

Before we even opened Gramndegrees, Busra and I were on a mission to create something truly signature, something unique to us. After countless trials (and a lot of taste-testing - tough job, we know!), we created our Pistachio Brownie Cheesecake. And let me tell you, I still remember that very first bite… pure magic.

Ingredients

Brownie Bottom:
42g unsalted butter
50g caster sugar
15g soft light brown sugar
1 egg
40g plain flour
10g cocoa powder
50g dark chocolate

Pistachio Cheesecake Layer:
150g cream cheese
100g pistachio cream
90ml double cream
2 large eggs

Method

1️. Brownie Base

Grease a 6" loose-bottom or springform cake tin with butter or spray oil. Line it with baking paper.

Melt the dark chocolate and butter in the microwave or over a pot of simmering water.

In a separate bowl, mix the eggs, caster sugar, and light brown sugar using an electric beater or stand mixer, for about 3 minutes until pale and creamy.

Fold in the slightly cooled chocolate-butter mixture.

Sieve together the plain flour and cocoa powder, then gently fold into the wet ingredients with a spatula.

Pour the brownie batter into the prepared cake tin and place it in the fridge while you make the pistachio cheesecake layer.

2️. Pistachio Cheesecake Layer

Beat the cream cheese and pistachio cream together using an electric mixer. Add the eggs and double cream, then mix until smooth.

Take the cake tin out of the fridge and pour the pistachio mixture through a sieve, pressing it through with a spatula, directly on top of the brownie layer.

3️. Bake & Chill

Preheat the oven to 200°C (top & bottom heat setting).

Bake for 15 minutes until the cheesecake layer is set but still slightly wobbly in the center.

Let it cool for 30 minutes, then cover it with cling film or a plate, and refrigerate overnight.

And now for the hardest part… waiting!

Patience is key with this one, but trust us, it’s worth it. The next day, you’ll have the most rich, creamy, nutty, and chocolatey cheesecake-brownie hybrid, waiting to be devoured. 

Enjoy with an espresso (our personal recommendation!) for the perfect pairing.