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44
RECIPES
CHOCOLATE BROWNIE
CHEESECAKE
Serves 12–16
INGREDIENTS
Base
200g dark chocolate, chopped
200g butter, chopped
1 cup brown sugar
2 eggs
½ cup (75g) plain flour
¼ cup (35g) self-raising flour
½ cup (40g) desiccated coconut
Cheesecake top
500g cream cheese, softened
1 cup (220g) caster sugar
1 teaspoon vanilla extract
2 eggs
300ml thickened cream
3. Assemble mixer using scraper beater.
Combine cream cheese, sugar and
vanilla in the mixer bowl. Turn mixer
to KNEAD/FOLD setting and mix for
1 minute. Increase speed to LIGHT
MIXING setting and beat for 2–3
minutes until creamy. Reduce speed to
KNEAD/FOLD setting again and add
eggs 1 at a time then the cream, beat
20–30 seconds until just combined.
4. Carefully pour cheesecake mixture
over the lukewarm base. Bake for 35–40
minutes or until cooked, the centre will
still wobble slightly. Turn oven off and
leave door ajar for 2 hours. Refrigerate
overnight. Cut into pieces and serve.
METHOD
1. Preheat oven 160°C fan forced. Grease
and line a 5cm deep, 28cm (base) slab
pan with baking paper, extending 2cm
overhang along both long ends.
2. 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 the pan and bake for 15 minutes
(base will still be soft). Remove from the
oven and set aside 15 minutes. Reduce
oven 150°C fan forced.
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