Bake delectable cheesecake brownies

By admin
30 April 2014

Have you ever come across a child who doesn’t like brownies or a mom who doesn’t enjoy cheesecake? This delicious recipe from the Checkers in-house chef Jenny Morris, also known as the Giggling Gourmet, marries the two perfectly.

Have you ever come across a child who doesn’t like brownies or a mom who doesn’t enjoy cheesecake? This delicious recipe from the Checkers in-house chef Jenny Morris, also known as the Giggling Gourmet, marries the two perfectly.

Baked cheesecake brownie topped with berries

Serves 6-8

For the base you’ll need:

  • 125 g butter
  • 150 g dark chocolate
  • 2 eggs
  • 200 g castor sugar
  • 200 g cake flour
  • 100 g self-raising flour

For the topping you’ll need:

  • 350 g cream cheese
  • 1 vanilla pod
  • 100 g castor sugar
  • 2 eggs
  • 200 ml single cream

For the garnish you’ll need:

  • 300 g fresh berries

Do this:

Preheat oven to 160 °C - 180 °C. Grease a deep 22 cm round cake pan. Mix butter and chocolate in small saucepan, stir over low heat until smooth and cool. Beat eggs and sugar in a bowl with electric mixer until thick and creamy. Stir in chocolate mixture and sifted flours. Spread mixture into pan and bake for 10 min. Combine all topping ingredients and mix well. Pour topping over brownie base and bake for about 15 min. Cool in oven with door ajar. Refrigerate for 3 hrs. Remove from tin and place onto a plate, top with fresh berries and dust with icing sugar.

-  Jenny Morris

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