Ingredients;
180g plain flour
325g golden caster sugar
230g butter, cubed
125g dark chocolate, chopped
½ tsp baking powder
2 tsp vanilla extract
4 eggs, beaten
½ tsp salt
For the cream cheese:
65g caster sugar
225g cream cheese
1 egg
1 tsp vanilla extract
Method:
Step 1: Grease and line a baking tin with baking paper. Preheat the oven to 160˚C.
Step 2: Using a heatproof bowl add the butter and chocolate and place over a saucepan of simmering water. Make sure that the bottom of the bowl does not touch the water. Once melted, remove from the heat and stir until smooth. Leave to cool slightly.
Step 3: In another bowl, whisk the sugar, vanilla extract, and eggs until thick and pale. Then begin to fold in the melted chocolate until incorporated.
Step 4: Sieve the flour, salt, and baking powder into the chocolate mixture and then using a spatula begin to fold in gently. Pour into the prepared tin, reserving some of the mixtures for swirling through.
Step 5: To make the cheesecake layer, beat all of the ingredients together until smooth. You can use a hand whisk or electric whisk if you prefer.
Step 6: Pour the cheesecake mixture over the top of the brownie mixture, spreading it out evenly. Add dollops of the reserved brownie batter on top and use a knife to swirl through.
Step 7: Bake for 40-50 minutes until the top is crisp and a skewer inserted into the center comes out mostly clean. Remove from the oven and leave to cool before slicing.
