Chocolate Brownie Cheesecake
16 hrs total time
20 mins active time
Medium
Makes 25 servings
Ingredients
Measurements:
- 7 oz unsalted butter
chopped
- 7 oz dark chocolate (70% cocoa)
chopped
- 1 cup (7 oz) firmly packed light brown sugar
- 2 large eggs
at room temperature
- ½ cup (2½ oz) all-purpose flour
- ¼ cup (1¼ oz) self-rising flour
- ½ cup (1½ oz) desiccated coconut
For the cheesecake:
- 17½ oz cream cheese
at room temperature
- 1 cup (7 oz) superfine sugar
- 1 tsp pure vanilla extract
- 2 large eggs
at room temperature
- 1¼ cups (10 fl oz) heavy cream
To serve:
- Blueberries
- Powdered sugar
Instructions
- 1Preheat the oven to 350°F. Grease a 9-inch cake pan. Line the bottom and sides with parchment paper, extending the paper ¾ inch over the sides.
- 2Put the butter and chocolate in a small saucepan. Stir constantly over low heat until melted and smooth. Remove from the heat and stir in the sugar. Transfer mixture to a bowl.
- 3Add the eggs, one at a time, stirring well between additions. Stir in the flours and coconut until just combined. Spoon mixture into prepared pan and level the top.
- 4Bake for 20 minutes (base will still be soft). Set aside for 15 minutes.
- 5Reduce the oven to 338°F.
- 6Assemble the mixer using the glass mixing bowl and scraper beater. Place Put the cream cheese, sugar and vanilla in the bowl. Turn the mixer to FOLDING/KNEADING setting and mix for 1 minute. Increase the speed to LIGHT MIXING setting and beat for 2-3 minutes until pale and creamy. Reduce speed to FOLDING/KNEADING setting and add the eggs, one at a time, then add the cream and beat for 30 seconds until just combined.
- 7Carefully pour the cheesecake mixture over the lukewarm brownie base.
- 8Bake for 35-40 minutes until cooked (the centerre will still wobble slightly).
- 9Turn the oven off and cool in the oven, with the door ajar, for 2 hours. Refrigerate overnight.
- 10Serve the chocolate brownie cheesecake in cut pieces topped with blueberries and dusted with icing powdered sugar.
