Cheesecake Brownies

I was genuinely surprised that I hadn’t already posted this recipe, and only realised this oversight while looking for things to make for the Biggest Morning Tea event we held at work. These brownies were one of the three items I chose to make, another were the Coconut Ice Cakes, with hot pink icing, which I’ve blogged about before and Norwegian Apple Cake which will be blogged about sooner or later.

Pro tip: I have found that the chocolate mixture sets while the cream cheese mixture is made. If this occurs, just put the chocolate mixture (still in the saucepan) back onto the stove on the lowest heat and stir constantly until it has returned to a spreadable consistency. This will only take a couple of minutes.

150g butter, chopped

300g dark chocolate, broken into pieces

3 eggs

1 cup caster sugar

1 1/2 cups plain flour

1/4 cup sour cream

250g cream cheese, chopped and at room temperature

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Place the butter and chocolate in a saucepan over a low heat.

Stir for 5 minutes or until the chocolate and butter have melted and the mixture is smooth. Set aside for 5 minutes to cool.

Whisk 2 of the eggs in a small bowl then add to the chocolate mixture

along with 2/3 cup of sugar to the chocolate mixture and stir to combine. Add sifted flour and sour cream and mix until well combined.

In a separate bowl, use an electric mixer to beat the cream cheese and remaining sugar until smooth. Add the remaining egg and beat until just combined.

Spoon the chocolate and cream cheese mixtures alternately over the base of the prepared pan.

Use a skewer to swirl the mixtures to create the marbled effect.

Bake in an oven for 35-45 minutes or until a skewer inserted into the centre comes out clean. Set aside in pan for 1 hour to cool. Cut into squares to serve.

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Berry Passion Cheesecake

I’ll admit I’m pretty proud of this one.  It’s a bit more impressive looking than what I’ve made lately, and it tastes amazing! The cheese part of the cake is creamy and has a delicate lemon flavour dotted with bursts of raspberry while the top layer has a tart fruity bite to it.

Truthfully, I don’t have a lot of experience working with gelatine, powdered gelatine in this case, which I find can be a little tricky.  I think it’s a bit difficult to get rid of the lumps before it’s cool enough to use. It might be cheating, but I like to add more powdered gelatine and then remove the lumps of gelatine once it’s cooled enough to use.  I haven’t added any extra gelatine to the ingredients below but I think I added less than half a teaspoon.

olive oil cooking spray
250g Nice biscuits
125g unsalted butter, melted

500g light cream cheese, at room temperature
½ cup caster sugar
300ml light thickened cream
1 tablespoon lemon juice
300g frozen raspberries

3 teaspoons gelatine powder
¼ cup boiling water
2 passionfruit, halved
¼ cup caster sugar
1 tablespoon cornflour
¼ cup water

Release the base from a 20cm round springform pan. Lightly spray the base and sides of the pan with oil then line with baking paper.

Break up and process the biscuits in a food processor until finely crushed. Add the melted butter and process until combined. Transfer to the prepared pan. Use the back of a spoon to spread and press the biscuit mixture firmly over the base and most of the way up the side of the pan.

Cover with plastic wrap and place in the fridge for 30 minutes to chill.

Use an electric mixer to beat the cream cheese and sugar in a medium bowl until smooth. Add the cream and beat until well combined.

Place the boiling water in a small heatproof bowl. Sprinkle with gelatine and use a fork to stir until it dissolves. Set aside for about 10 minutes to cool.

Add the gelatine mixture and lemon juice to the cream cheese mixture. Beat until combined. Fold through half of the frozen raspberries. Pour into the prepared pan and quickly smooth the surface.

Cover and place in the fridge for 4 hours or over overnight to chill.

Once the cake is nearly, or has set, defrost the remaining raspberries and process in a food processor until smooth. Press through a fine sieve into a small saucepan.

Stir in the passionfruit pulp and extra sugar.

Combine the cornflour and water in a small bowl. Add to the pan. Stir over medium heat for 2-3 minutes or until the mixture boils and thickens. Set aside to cool to room temperature. Pour over and spread evenly over the top of the cheesecake.

Place in the fridge for 1-2 hours until set.