Cheesecake brownies

Made this with a friend for her birthday. Took the brownie part from this recipe and the cheesecake part from this recipe.

Ingredients:

• Brownie

• 150 g dark chocolate
• 150 g unsalted butter (room temperature)
• 75 g raw sugar
• 1 egg (room temperature)
• 82.5 g plain flour

Cheesecake




• 500 g cream cheese (take it out of the fridge an hour before you start baking)
• 1/3 cup caster sugar
• 4 eggs (room temperature)
• 1 tsp vanilla essence

Cream topping

• 300 ml whipping cream
• 100 g caster sugar or icing sugar (if you don't really care how grainy it is, use raw sugar instead since it's healthier I think)
• Berries (mixed, blueberries, raspberries, up to you really) to decorate

Note: Use a 33 x 23 x 5 cm baking tray, lined with baking paper

Method:

• Brownie base

1. Heat the oven to 170 C.
2. Melt the chocolate in the microwave oven (I only needed 1 1/2 mins, stopping every 30 sec to stir the chocolate)
3. Mix butter and sugar with electric mixer with a paddle attachment (or with a beater if you're poor like me) till well incorporated.
4. Add eggs in one at a time and mix well. 
5. Gradually beat in flour till well mixed, and then mix on high speed till a smooth. 
6. Slowly pour in chocolate and mix thoroughly. 
7. Pour into tray and smooth over with a knife.

• Cheesecake layer
1. Beat cheese until smooth (but don't overbeat or you'll get a grainy cheesecake!) and add vanilla and sugar and mix well.
2. Add eggs in one at a time and beat well after each addition.
3. Pour cheesecake onto the brownie layer.
4. Bake in the oven for 30-40 minutes until cheesecake is nice and wobbly in the center. It is always a good idea to slightly under-cook the cake since soft brownies are yummy, and cheesecakes always firms up after cooling down.

• Cream Topping

1. Beat the cream and sugar with the electric mixer with a whisk attachment and beat until firm but not stiff. Spread the cream on the cheesecake layer and top off with your choice of berries.