Brownie Based Cheesecake

Brownie based cheesecake

Brownie Based Cheesecake

Serves 8-10
Prep time 45 minutes
Cook time 30 minutes
Total time 1 hours, 15 minutes
Meal type Dessert
Misc Child Friendly, Pre-preparable, Serve Cold
Occasion Birthday Party, Casual Party, Formal Party, Thanksgiving
By author Claire Thomas - GoodEggFoodie
A triple layered cake inspired by Neapolitan ice cream: rich brownie base, tangy no bake cheese cake and a fresh fruit topping.

Ingredients

Base

  • 300g dark chocolate (finely chopped)
  • 125g butter (cubed)
  • 250g soft dark brown sugar
  • 70g Greek yoghurt
  • 3 eggs
  • 70g plain flour
  • 1 teaspoon baking powder
  • splashmilk

Cheesecake

  • 300g full fat cream cheese
  • 100-120g icing sugar
  • 2 drops vanilla Spice Drops (or 1 tsp vanilla extract)
  • 150ml Double Cream (If you get one of those small pots which is 180-something ml, just use the lot, don't waste it!)

Topping

  • Fresh raspberries (or other soft fruits)

Directions

1. Take everything out of the fridge and allow to come to room temperature
Base
2. Preheat oven to 160c and base line / grease two 20cm round cake tins.
Base
3. Melt the butter and chocolate together - in a bowl over simmering water or cheat like I do on the very lowest heat in a very good non stick pan. Leave to cool slightly for 5-10 mins.
Base
4. In a food processor or stand mixer, mix together the eggs, sugar and yoghurt until light and frothy.
5. Add the cooled chocolate to the eggs and mix well.
6. Gently fold in the flour and baking powder.
7. If the mixture seems thick, add a splash of milk until it has a gloopy dropping consisency.
8. Pour into the two cake tins and bake for 25-30 minutes until crisp on top and a skewer comes out nearly clean. Leave to cool.
Cheesecake
9. In a stand mixer, combine the cream cheese, vanilla, cream and 100g of the icing sugar. Taste- if you like it sweeter add the rest of the sugar (I like to keep it quite tangy). Mix together on a high setting - you will see it thicken up. When it is thick like well whipped double cream you are done.
10. When your bases are cool, wrap one well and freeze. With the other, line one of your cake tins with clingfilm so it hangs over the sides and pop it back in.
11. Cover with the cheesecake mixture and arrange the fruit on top. Pop into the fridge to firm up.
12. Brownie based cheesecake
Remove from the fridge before serving and allow to come back up to room temperature. Remove carefully from the cake tin - the clingfilm should peel off easily leaving you with a neat(ish) cake.
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Posted by Claire

She eats. She drinks. She cooks. She travels. She learns. She tastes. She bakes.
She is a foodie with exceptional taste!
Always looking for the best food and drink producers from far and wide.
Chocolate brownie queen, mine are the best.
Clandestine Cake Club Organiser for Bolton and Wigan.
Travel lover. What better way to discover new food, than to travel to it.
Massive fan of The Archers.
Crazy cat lady and proud.
NW England / Manchester / UK

Twitter/Insta: She_Eats_Blog
Facebook: SheEatsBlog

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