Instructions
1. Prepare the brownie base:
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Preheat oven to 170°C (340°F). Line a 20 cm (8-inch) springform pan with parchment paper.
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Melt butter and chocolate together in a saucepan or microwave. Stir until smooth.
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Add sugar, then eggs, one at a time, stirring well.
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Mix in vanilla, then flour and salt. Don’t overmix.
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Pour into the pan and smooth the top.
2. Prepare the cheesecake layer:
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In a large bowl, beat cream cheese and sugar until smooth and creamy.
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Add eggs one at a time, then vanilla and lemon zest if using.
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Pour gently over the brownie layer and level it.
3. Bake:
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Bake at 170°C (340°F) for 45–50 minutes, or until the center is set but slightly jiggly.
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Let cool in the oven with the door slightly open for 30 minutes, then chill in the fridge for at least 4 hours (or overnight).
4. Add the chocolate glaze:
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Heat the cream until just simmering, then pour over the chocolate and butter in a bowl.
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Let sit for 1 minute, then stir until glossy and smooth.
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Pour over the chilled cake and gently spread.
5. Decorate:
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Sprinkle the top with finely chopped walnuts before the glaze sets.
