Ultimate Cheesecake & Brownie Bundt Cake

Being inspired by upcoming shavuot I have been working on a brownie/cream cheese bundt and after a few tweeks, I think I've got it. Dense chocolatey cake with a tunnel of light cheese cake running through it and topped with a lemony cream cheese icing. Plus it's got the ideal ratio of brownie to cheesecake. You HAVE to try this!
Prep Time20 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 40 minutes
Servings: 20


Chocolate Cake

  • 2 3/4 cups flour
  • 2/3 cup cocoa powder
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 400 g butter softened, and cute to pieces
  • 1 cup sugar
  • 2 sachets vanilla sugar
  • 3/4 cup brown sugar
  • 4 eggs
  • 2 cups milk (mixed with 1 tbsp or lemon juice)
  • 1/2-1 cup chocolate chips

Cheesecake Filling

  • 2 packages (8 0z. each) cream cheese (I like the Napolean brand available in Israel)
  • 2/3 cup sugar
  • 2 tbsp flour
  • 2 eggs
  • 2 sachets vanilla sugar

Cream cheese & Lemon Glaze

  • 4 oz cream cheese
  • 1 cup powdered sugar
  • 1-2 tbsp lemon juice


  • Prep all ingredients. Heat over to 350F/180C and grease a bundt tin. A sturdy metal 10-12 cup Bundt tin is best for this recipe, but silicone will also work.
    Tip: How to check the size of your bundt pan: Take a one cup measuring cup and fill with water. Pour cup into bundt tin. Repeat this (counting the number of cups you have used) until the tin is filled to the brim with water. That determines the size of your bundt.

Make the Cream Cheese Filling.

  • In a medium sized bowl whip the cream cheese until smooth. This will be easiest using a hand-held mixer. Gradually add the remaining ingredients until smooth. Set aside.

Make the Chocolate Cake Batter.

  • In a large bowl combine flour, cocoa, baking powder, baking soda, and salt. Set aside.
  • In a bowl of a stand or hand mixer with a paddle attachment, beat butter until smooth. Gradually add sugars and beat until blended and a little fluffy. (This should take about 2-3 minutes)
  • Add eggs one at a time until mixed in. Add the flour mixture alternating with the milk/lemon juice. (Begin and end with the flour mixture, and remember to scrap downs the sides of the bowl so that it is all incorporated). Beat until smooth. Mix in chocolate chips. (Not optional. Chocolate chips are a must.)
  • Fill the Bundt. Spoon about a third of the mixture into the bundt tin. Pour in all of the cream cheese mixture. Then spoon in the rest of the chocolate cake batter. The chocolate cake batter is heavier so some of it may collapse into the cream cheese. Don't worry…it will turn out ok.
  • Bake in the oven for 1hr 10min-1hr 20mins. this may depend on the oven. The top (which is really the bottom!)  should firm to touch. When you skewer the cake, the chocolate should feel firm and not wobbly but the skewer may come out a little chocolatey because of the moist cheese inside.
  • Allow the bundt to cool completely. Be patient. When cool, cover the cake with a plate, flip the bundt upside down (or is that right-side-up?). Once inverted, lift away the bundt tin.

Topping it off.

  • Mix together the ingredients for the icing. More lemon juice will make a runnier icing, and less juice will make it thicker. I like to make it thicker and test it a small amount on the cake and then add more juice if necessary.  Using a spoon, drip or smear the icing on the cake and then allow it to set.
  • Cake should be refrigerated until ready to serve (it can be made a few days in advance). It can be frozen before glazing - then defrosted and glazed before serving.

Leave a Reply
Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Jump to Recipe Print Recipe


Our Studio


I want emails from JCD with products information, promotions, advertisements. I can unsubscribe any time using the unsubcribe at the end of all emails.    

© 2024 Jerusalem Cake Design. All Rights Reserved.
    Your Cart
    Your cart is emptyReturn to Shop