Chocolate Brownie CheesecakeServes 12–16
INGREDIENTSBase200g dark chocolate, chopped200g butter, chopped1 cup brown sugar2 eggsCup (75g) plain flourCup (35g) self-raising flourCup (40g) desiccated coconut
Cheesecake top500g cream cheese, softened1 cup (220g) caster sugar1 teaspoon vanilla extract2 eggs300ml thickened cream
METHOD1. Preheat oven 160°C fan forced. Grease and line a 5cm deep, 28cm (base) slab pan with baking paper, extending 2cm overhang along both long ends.2. Combine chocolate and butter in a small saucepan. Stir constantly over low heat until melted and smooth. Remove from the heat and stir in sugar. Transfer mixture to a bowl, add eggs one at a time, whisking well then stir in the flours and coconut. Spread mixture over the base of the pan and bake for 15 minutes (base will still be soft). Remove from the oven and set aside 15 minutes. Reduce oven 150°C fan forced.3. Assemble the Scraper Mixer pro using scraper beater. Combine cream cheese, sugar and vanilla in the mixer bowl. Turn mixer to Knead /Fold setting and mix for 1 minute. Increase speed to Light Mixing setting and beat for 2–3 minutes until creamy. Reduce speed to Knead/Fold setting again and add eggs 1 at a time then the cream, beat 20–30 seconds until just combined.4. Carefully pour cheesecake mixture over the lukewarm base. Bake for 35–40 minutes or until cooked, the centre will still wobble slightly. Turn oven off and leave door ajar for 2 hours. Refrigerate overnight. Cut into pieces and serve.
Recipe provided by Sage Appliances
In Short: This cheesecake recipe gets a little extra zing thanks to hunks of delicious chocolate brownie floating under the surface, just waiting to be discovered