CHEESECAKE BROWNIE

Today is my mother-in-laws birthday:)!! And, though she is in India, miles away, we thought of celebrating it here. Another reason for celebration was my learner’s permit. After weeks of postponing the test- I finally gave it yesterday and correctly answered all my question (I was pretty impressed with myself!)

Now, since a celebration was called for- there had to be good food, wine and cake! My original desire was to make a tiramisu cake, but I did not have any kahlua or brandy. So, instead, I thought I would try a recipe from Rose Bakery’s – Breakfast, Lunch, Tea and narrowed on the cheesecake brownie. Cheesecake is my favorite dessert and brownie is another favorite and the idea of the two joining hands—–delicious!

I did a mistake though by not using the pan called for and thus, had to bake it for longer and the resulting cake was higher in height than what the actual brownie should have been. But, nonetheles, it tastes awesome.

With glasses of wine filled, my “mom-in-law style” chicken, and the birthday cake, V and I had a lovely evening celebrating:)!

CHEESECAKE BROWNIE

source: Breakfast, Lunch, Tea – Rose Bakery

Ingredients

250 g (generous 1 cup) unsalted butter, plus extra for greasing

250 g ( 9 oz) roughly chopped chocolate

6 eggs

380 g (scant 2 cups) caster sugar

1 tsp natural vanilla extract

150 g (1 cup) all-purpose flour, sifted

pinch of salt

For the cheesecake mix

125 g (generous 1/2 cup)  ricotta cheese

50 g (scant 1/4 cup) cream cheese

2 tbsp caster sugar

splash of vanilla extract

1 egg

5 tsp heavy cream

1 tbsp flour

Directions

Preheat the oven 180°C/ 350°F.

Butter a 8 X 11 inch baking tin and line it with parchment paper.

First mix all the ingredients for the cheesecake together in the following order: the cheeses, sugar, vanilla extract, egg, cream, and flour. Make sure there are no lumps in the mixture. Set aside.

Put the chocolate and butter in a heatproof bowl. Place the bowl overa  saucepan of simmering water and cook over a low heat until melted and smooth. Remove from the heat and cool slightly.

In another bowl, beat the eggs with the sugar and add the vanilla extract. Beat for only a few minutes until the mixture is well combined and just beginning to froth- it must not get to the white stage.

Pour in the melted chocolate and butter, and finally fold in the flour and salt.

Pour the mixture evenly into the baking tin, and swirl in the cheesecake mix.

Bake for about 25 minutes. Be very careful not to overbake- brownies must be little moist in the middle. The cake will continue to cook after it is taken out of the oven, so don’t worry if it seems undercooked.

Cool in the tin, and cut slices when cold.

Happy Birthday, Mama!