Chocolate Brownie Cheesecake

Ingredients:

Cheesecake:

1 egg
8 ounces cream cheese, full fat
2 ounces caster sugar
1 teaspoon vanilla extract

Brownie:

4 ounces dark chocolate
4 ounces unsalted butter
5 ounces light muscovado sugar
2 beaten eggs
2 ounces plain flour

Directions:

1. For the cheesecake: Beat the egg in a mixing bowl, then add the cream cheese, caster sugar and vanilla extract. Beat until smooth and creamy.
2. For the brownie: Melt the chocolate (better to use minimum of 70% cocoa solid) and butter together. Stir well and add the sugar.
3. Gradually pour in the beaten egg, a little at a time, and beat well, until thoroughly combined.
4. Gently stir in the flour.
5. Spread 2/3 of the brownie mix over the base of a lined 8" tin. Spread the cheesecake mixture on the top, then spoon on the remaining brownie mixture in heaps.
6. Using a skewer, swirl the mixtures together.
7. Bake at 160°C/325°F/gas 3 for 30-35 minutes or until just set in the centre. Leave to cool in the tin, and then cut into squares.

Source: australian.food.com 

Gluten -Free Caramel Cheesecakes

Ingredients:

19 ounces cream cheese
3 eggs
1/4 cup sugar
1 tsp vanilla

Caramel:

1/2 cup granulated sugar
2 tablespoons water
1 tablespoon butter
1/2 cup evaporated milk

Crust:

1 cup almond meal
1/2 cup slivered almonds
1/4 cup sugar
1/4 teaspoon fine Sea Salt
1/4 teaspoon ground Cinnamon
1/4 teaspoon Baking Soda
1/4 cup melted butter


Directions:

Pre-heat the oven to 350 degrees F.

Crush your slivered almonds.

In a mixing bowl whisk together the almond flour, almonds, baking soda, salt and cinnamon. Add the butter and combine with a spoon.

Line a muffin tin with liners. Push the almond mixture into the bottom of the liners.

Bake for 10 minutes to set.

Turn oven down to 300°.

In a mixing bowl, add cream cheese, vanilla, sugar and eggs. Beat until light and fluffy.
Spoon mixture into the muffin tins with prepared almond crust.

Bake for 40 minutes.

While cakes are cooking, start on the caramel.

Combine granulated sugar and 2 tablespoons water in a medium, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring gently for 3 minutes.

Stop stirring and continue cooking 10 minutes or until the color of light brown sugar. Remove from heat; carefully stir in butter and milk. Place pan over medium-high heat until caramelized sugar melts. Bring to a boil; cook 1 minute.

Remove pan from heat; cool caramel to room temperature. Cover and chill 1 hour or until slightly thickened.

Take cheesecakes out of the oven when they are done. Once cool, the middle will slightly fall and this is the perfect indent for the caramel.

Spoon about 1 tablespoon caramel over each cheesecake