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.
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
