It was my turn to host coffee group for the Mum’s and Bub’s Max and I hang out with every week so I had to whip up some treats. I got this amazing ‘Cheesecake Brownie Swirl’ recipe from one of the Mum’s on a baby forum that I chat on – the bonus of living in this age I guess is that when you are at home with bubs you don’t have to be ‘alone’. So thank you for sharing Caroline (or maybe not, as these are SO good that they have to be absolutely no good for me or my waistline!). Baked cheesecake on a rich brownie base, truly irresistible!
250g full fat cream cheese
50g caster sugar
1 teaspoon vanilla extract
115g plain chocolate
115g unsalted butter
150g soft brown sugar
2 eggs, beaten
50g plain flour
Preheat oven to 160°C, grease and line a 20cm square shallow cake pan.
To make the cheesecake mixture, put all the ingredients into a bowl and beat well together.
To make the brownie mixture melt the chocolate and butter together in a bowl over a saucepan of hot water, or in the microwave. When melted, remove from the heat, stir well then stir in the sugar. Add the eggs a little at a time and beat well. Gently fold in the flour.
Spread ⅔ of the brownie mixture into the base of the prepared tin. Spread the cheesecake mixture on top. Spoon the remaining brownie mixture on top in heaps. Using a skewer, swirl the mixtures together.
Bake in the oven for about 30 minutes or until just set in the centre (there will still be a wobble to your cheesecake), Leave it in the oven with the door ajar for 30-60 minutes then remove to further cool on the bench.
Remove it from the baking tin when completely cool and cut in to squares to serve – I cut mine into 16 but you could go bigger for a dessert.
* Note, if you leave your cheesecake to cook for too long it will crack, don’t be afraid to turn the oven off as long as your center has set, this was my first go at making a baked cheesecake and I probably left it 5 minutes too long and as you can see below, some small cracks in formed on the surface of cheesecake.
I also whipped up some savoury scone scrolls using this recipe Melissa posted earlier in the year, except I filled mine with shaved ham and a sprinkling of the new ‘Egmont’ cheese that Mainland have released (they are right – it is great in baking!).
And just because I can’t resist – here is a pic of Max with his ‘birthday buddy’ Sophia at coffee group this week :-)