Cheesecake brownie

To reward yourself for making it through a long, hard week, treat yourself, and those you love, to these yummy brownies.

Preparation Time
10 - 75 minutes

Cooking Time
35 minutes

Makes
16

Equipment
You'll need a square 20cm (base measurement) cake pan for this recipe.

Ingredients

Melted butter, to grease 150g butter, chopped 300g good-quality dark cooking chocolate, chopped 3 eggs 215g (1 cup) caster sugar 225g (1 1/2 cups) plain flour 65g (1/4 cup) sour cream 1 x 250g pkt cream cheese, at room temperature Preheat oven to 180C. Brush a square 20cm (base measurement) cake pan with melted butter to lightly grease. Line the base and 2 opposite sides with non-stick baking paper, allowing it to overhang. Combine the butter and chocolate in a saucepan over low heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat. Set aside for 5 minutes to cool. Whisk 2 of the eggs in a small bowl. Add whisked eggs and 140g (2/3 cup) of the sugar to the chocolate mixture, and stir to combine. Add the flour and sour cream and stir until well combined. Use an electric beater to beat the cream cheese and remaining sugar in a bowl until smooth. Add the remaining egg and beat until just combined. Spoon chocolate and cream cheese mixtures, alternately, over base of pan. Use a skewer to swirl to create a marble effect. Bake in oven for 30 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 1 hour to cool. Cut into squares to serve.

Method

Pasted from <http://www.taste.com.au/recipes/2233/cheesecake+brownie>

Double-decker cheesecake

For a mouth-watering twist on an old favourite try our Double-decker cheesecake.

Ingredients (serves 10)

1 quantity Kim's cheesecake (see related recipe) 250g packet Arnotts Choc Ripple biscuits, halved 100g dark chocolate, melted, cooled 100g white chocolate, melted, cooled Follow step 1 of Kims cheesecake (see related recipe), replacing Nice biscuits with Choc Ripple biscuits. Press mixture over base and side of prepared pan. Follow step 2. Divide mixture between 2 bowls. Stir dark chocolate into 1 half until combined. Stir white chocolate into remaining half until combined. Pour dark chocolate mixture over biscuit base. Gently pour over white chocolate mixture. Follow step 3. Serve with whipped cream, thawed frozen berries, or chocolate curls. Dust cheesecake with icing sugar mixture, drinking chocolate or cocoa powder. We used a non-stick springform pans. If using regular pans, line the base with baking paper.

Method

Notes

Pasted from <http://www.taste.com.au/recipes/23431/double+decker+cheesecake>

Raspberry swirl cheesecakes

A little of what you fancy does you good so don't say no to one of these small but perfectly formed treats.

Makes
12

Ingredients

1 cup (about 10) finely ground Oreo biscuits (including filling) 40g unsalted butter, melted 1/2 cup frozen raspberries, thawed 2 tbs icing sugar, sifted 375g cream cheese 1 cup (220g) caster sugar 3 eggs 1 tsp vanilla extract Preheat oven to 170C. Line a 12-hole muffin pan with paper cases. Mix ground Oreos and butter in a bowl. Divide mixture among paper cases, pressing down well. Bake for 5 minutes, then remove and cool. Mash the raspberries to a pulp with back of a fork. Strain through a sieve into a bowl, pressing down well, then discard seeds. Stir in the icing sugar. Place the cream cheese in bowl of an electric mixer, beat until light and fluffy. Add the caster sugar in a slow, steady stream, beating until combined. Add eggs, one at a time, beating well after each addition, then beat in vanilla. Pour cheese mixture over biscuit bases. Place small drops (about 1/2 teaspoon) berry puree on top of cakes and use a wooden skewer to carefully swirl through cheese mixture. Bake for 10-15 minutes until just set. Open oven door and allow cakes to cool completely in switched-off oven

Method

Pasted from <http://www.taste.com.au/recipes/4160/raspberry+swirl+cheesecakes>

Triple chocolate cheesecake

Addicted to chocolate? Then this is the cake for you!

Ingredients (serves 8)

200g plain chocolate biscuits 80g butter, melted 1/3 cup cold tap water 5 teaspoons gelatine 500g cream cheese, softened 1/2 cup icing sugar 1/2 cup milk 150g white chocolate, melted 150g dark chocolate, melted 1 1/2 cups thickened cream, whipped 100g milk chocolate, grated cocoa powder, to serve Grease and line a 24cm (base) springform pan. Process biscuits in a food processor to fine crumbs. Transfer to a bowl. Add melted butter. Stir until well combined. Use your fingertips to press into base of prepared pan. Refrigerate for 20 minutes or until firm. Place water into a heatproof microwavesafe bowl. Sprinkle over gelatine. Stand for 1 minute. Microwave, uncovered, on HIGH (100%) power for 20 to 40 seconds or until gelatine dissolves. Set aside for 15 minutes. Using an electric mixer, beat cream cheese, sugar and milk until smooth. Stir in gelatine. Divide cream cheese mixture between 2 bowls. Stir white chocolate into 1 cream cheese mixture. Stir dark chocolate into other. Fold half the cream through white chocolate mixture and half through dark chocolate mixture. Pour dark chocolate mixture over biscuit base. Freeze for 10 minutes or until firm to the touch. Carefully spread white chocolate mixture over dark. Cover. Refrigerate overnight. Release sides of pan. Place cheesecake onto a serving platter. Sprinkle with grated milk chocolate. Dust with cocoa. Cut into slices with a warm knife. Serve.

Method

Pasted from <http://www.taste.com.au/recipes/1415/triple+chocolate+cheesecake>