Brownie Cheesecake

Ingredients list for Brownie Cheesecake

• 100 grams Dark chocolate
• 1 cup Refined flour (maida)
• 1 teaspoon Baking powder
• for greasing Butter 90 grams +
• 3/4 cup Castor sugar (caster sugar)
• 2 Eggs
• 1 teaspoon Vanilla essence
• 1/2 cup Walnuts chopped
• Filling
• 1 tablespoon Gelatine
• 2 Egg whites
• 225 grams Unsalted cheese spread
• 2/3 cup Yogurt
• 7 tablespoons Sugar
• 1 teaspoon Vanilla essence

Method

1. Preheat oven to 180 C. Grease a round spring form cake tin.
2. Sift flour and baking powder together into a bowl.
3. Combine the chocolate and butter in a large microwave-safe bowl and soften, uncovered, for a minute in a microwave on HIGH.
4. Beat in sugar, eggs and vanilla essence and blend well. Add sifted flour and walnuts and mix well.
5. Transfer batter into prepared cake tin and bake in the preheated oven for 45 minutes. Remove from oven and allow the brownie to cool.
6. To make filling, take gelatine in a bowl, add 5 tablespoons water and set aside for 2-3 minutes. Stand the bowl over a pan of simmering water and stir until the gelatine is completely dissolved. Set aside to cool slightly.
7. Whisk the egg whites in a clean bowl till stiff.
8. Beat cheese spread, yogurt, sugar and vanilla essence together in another bowl till well blended. Add the dissolved gelatine and mix.
9. Fold whisked egg whites into the cheese mixture and spoon it over the brownie base in the tin and level the surface. Chill in a refrigerator for at least 4 hours or until set.
10. Release the cheesecake carefully from the spring form tin and transfer onto a serving plate.
11. Cut into wedges and serve.