The classics put together, brownie base with a Vanilla cheesecake topping. What more could you want for a after dinner dessert.
Ingredients for Brownie base:
115g Stork with Butter (plus extra for greasing)
115g Menier Swiss Milk Chocolate
200g Golden Caster Sugar
2 Medium Free Range Organic Eggs
50mls Whole Milk
115g Plain Flour (plus extra for dusting)
For the Topping:
500g Soft Cheese
130g Golden Caster Sugar
3 medium Free Range Organic Eggs
2tsp Vanilla Seed Paste
115g Greek Natural Yoghurt
Melted Menier Milk Chocolate to drizzle
Method:
1. Pre-heat Oven to 180c and lightly grease and flour a 9' square baking tin.
2. Start by melting the chocolate and butter together in a saucepan on a low heat. Stirring until smooth, then remove from the heat and beat in the sugar.
3. Now add the eggs and the milk, mixing well. Then stir in the flour, just until blended. Then pour mixture into the prepared square tin and smooth over the top using a non stick pallet knief.
4. Place in the centre of the pre-heated oven. After 25mins, remove from the oven and turn the temperature down to 160c.
5. For the topping, mix together the cheese, sugar, eggs and vanilla seed paste until we'll blended.
6. Now stir in the yoghurt, then pour mixture on top of the brownie base. Bake for a further 50mins, or until the centre is almost set.
7. Then run a pallet knief around the edge of the cheesecake whilst still in the tin. This will loosen it from the edges. Allow to cool before removing out of the tin. Chill in the fridge for at least 4 hours, ideally overnight before cutting into slices. Serve with drizzled melted chocolate over the top. Beauty!
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