Chocolate Vanilla Cheesecake Brownie

Have your cheesecake (and brownie) and eat it.

The title says it all really, what more do you need to know? Shall we just get on with it!

Makes 12 (almost) sensible servings.

INGREDIENTS:

Base:

250g chocolate digestive biscuits

50g melted salted butter

15g soft brown sugar

10g plain flour

Pinch of salt

Cheesecake:

2 egg yolks

60g white granulated sugar

2 tsp vanilla extract

25g plain flour

600g full fat cream cheese / soft cheese

Brownie:

2 egg whites

Pinch of salt

130g white granulated sugar

65g melted salted butter

15g cocoa powder

65g plain flour

HOW TO:

• Line the base of a square 20cm / 8 inch loose bottomed tin.

• Make the base by adding all the base ingredients to a food processor and blitzing until the crumbs are a damp and sandy texture. Press into the lined tin with the back of a spoon.

• Separate two large eggs, put the whites into a large mixing bowl and the yolks into a medium bowl.

• Make the cheesecake filling by add the sugar, vanilla and flour to the yolks and whisking lightly until there are no lumps. Add a dollop of cream cheese / soft cheese and work into the yolk mixture, when that’s smooth add the remaining cheese and mix together. Spread the cheesecake filling over the biscuit base.

• Make the brownie topping by mixing the cocoa powder with the melted butter in a small bowl until smooth.

• Next add the salt and sugar to the egg whites and whisk for 2 to 3 minutes until white, thick and foamy. It doesn’t have to hold peaks like a meringue, you just want to get some air in and start to dissolve the sugar.

• Pour the chocolate / butter mixture into the frothy egg whites and then add the flour in 3 goes, folding the three elements together until the mixture is a uniform brownie mix.

• Spread the brownie mixture over the cheesecake and level the top.

• Bake at 175ºc fan oven for 45 minutes on the middle shelf.

• Leave to cool to room temperature and then cut into how ever many pieces you’d like.

• Enjoy!

Tat x