Cheesecake… pretty good. Brownies… pretty good. Together… heaven!
With all my friends from uni home for Easter, I have no one left to force feed my cakes other than my family, who I can already see are getting tired of the constant sugar overload. But even they couldn’t put up a fuss when I came home with this next creation. Walking through the door with the still warm and gooey brownies, I could hear my brother shouting from the kitchen “Oh my goddd mum, I’m not eating anymore of Jessica’s stupid cakes” (What are brothers for?!). Ten minutes later there were 3 clearly missing brownies in the pan – not that he would admit to enjoying them!
I came across this recipe from Laurie’s blog and adapted it slightly, although I don’t think I quite did it justice! It really is the most amazing treat – it has a warm and gooey brownie base, a delicious smooth and creamy cheesecake, and topped off with chocolate chips which melt in the oven to give the perfect gooey result.
I also just bought a new attachment for my KitchenAid mixer, so this gave me the perfect opportunity to test it out (…not that I need an excuse to bake!)
The recipe and method for this is actually a lot more simple than it looks. First I prepared the mixture for the brownie base, and poured it into the brownie tin. I then prepared the cheesecake mixture and poured this on top of the brownie batter. To finish it off I used a mixture of white and milk chocolate chips all over the top.
Like before with my Red Velvet Cheesecake, I like a really soft cheesecake, so use half ‘light’ cream cheese and half regular. If you prefer a more firm cheesecake, just replace the light version with the regular version.
I put it in the oven for 45-50 minutes, and then let it cool for an hour while I went to a yoga class (something I’ve just started, and beginning to feel its not quite my forte!)
I then cut it into slices and took it straight to my family – anything to get it away from me as soon as possible! Living alone, with a soft spot for cake, and a baking hobby, can be pretty dangerous!
- 150g full-fat cream cheese
- 150g low-fat cream cheese
- 75g Caster Sugar
- 1 large egg
- 1/2 tablespoon plain flour
- 1/2 tsp Vanilla essence
- 100ml soured cream
- Favourite Brownie mix (prepared as directed)
- White and milk chocolate chips (around 3/4 cup, or to your own taste.. I like it extra chocolatey!)
- Preheat the oven to 180C and grease your tin.
- Prepare the brownie mixture as directed and pour into the pre greased tin
- Mix the cream cheese until smooth, then gradually add the sugar. Continue mixing until smooth and creamy
- Add the vanilla essence, and a pinch of salt
- Add the egg and mix until everything is combined.
- Add the soured cream and flour and stir gently until everything is combined.
- Pour into the tin, on top of the brownie mixture.
- Scatter the chocolate chips across the top of the cheesecake
- Bake for 45-50 minutes, and then let to cool.