Cookbook

35
Chocolate Brownie
Cheesecake
1
Prep  minutes / Cook  minutes
2
Serves –
Base
g dark chocolate, chopped
g butter, chopped
 cup brown sugar
 eggs
½ cup (g) plain flour
¼ cup (g) self raising flour
½ cup (g) desiccated coconut
Cheesecake top
g cream cheese, softened
 cup (g) caster sugar
 teaspoon vanilla extract
 eggs
ml thickened cream
Blueberries, to serve
Method
Preheat oven C fan forced. Grease and line a cm deep,
cm (base measurement) slab pan with baking paper,
extending cm overhang along both long ends.
Combine chocolate and butter in a small saucepan.
Stir constantly over low heat until melted and smooth.
Remove from the heat and stir in sugar. Transfer mixture
to a bowl, add eggs one at a time, whisking well then stir
in the flours and coconut. Spread mixture over the base of
prepared pan and bake for  minutes (base will still be soft).
Remove from the oven and set aside  minutes. Reduce oven
to C fan forced.
Assemble mixer using scraper beater. Combine cream
cheese, sugar and vanilla in bowl. Turn mixer to FOLDING/
KNEADING setting and mix for  minute. Increase speed
to LIGHT MIXING setting and beat for – minutes until
creamy. Reduce speed to FOLDING/KNEADING setting
again and add eggs, one at a time then the cream, beat
– seconds until just combined.
Carefully pour cheesecake mixture over the lukewarm base.
Bake for about – minutes or until cooked, the centre will
still wobble slightly. Turn oven o and leave door ajar for
 hours. Refrigerate overnight. Cut into pieces and serve
with blueberries.
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