have a confession to make, I really don't like cheesecake but even I love these chocolate cheesecake brownies.
Ingredients
For the Base
- 250g Margarine (ensure it is free of allergens)
- 420g Caster Sugar
- 2 Eggs
- 380g Gluten Free Flour
- ½ heaped tsp Xantham Gum
- 60g Cocoa Powder
- 1 tsp Bicarbonate of Soda
- ½ tsp Salt
For the Topping
- 80g White Chocolate Chips
- 300g Full-Fat Cream Cheese (i.e. Philadelphia)
- 60 Icing Sugar, sifted
- 1 Large egg
Utensils
- Large Bowl
- Electric Whisk
- Sieve
- Small bowl
- Cling Film/Glad Wrap
- Heatproof Bowl
- Saucepan, filled with 2 cm of water
- Medium Bowl
- 20x20cm Baking Tin, greased and lined with parchment paper
Method
- Cream the margarine and sugar together in the large bowl, using hte electric whisk, until light and fluffy. Add the eggs one at a time, mixing thoroughly after each addition and scraping down the sides of the bowl, to fake sure all the mixture is incorporated.
- Sift together the remaining ingredients, then tip these into the batter in two batches, whisking after each addition. It will look more batter like than normal brownie dough, but don't worry.
- Cut off approximately one quarter of the dough, place it in the small bowl, cover with cling film and place in the fridge. Place the remaining dough in the baking tin and press it down so it covers the tray. Cover with cling film/glad wrap, place it in the fridge and allow it to set for 30 minutes.
- Heat the oven to 170°C (325°F, Gas Mark 3)
- Remove the base from the fridge and take the cling film/glad wrap off. Place it in the middle of the oven and bake for 20-25 minutes Allow to cool completely, in the tin, before adding the topping, but keep the oven on for cooking the finished cheesecake.
- Melt the chocolate in the heatproof bowl, over the saucepan of simmering water, then remove from the heat and allow to cool slightly.
- Place the cream cheese and icing sugar in the medium bowl and beat together with a clean electric whisk, until smooth. Add in the egg and mix thoroughly, then stir in the melted chocolate by hand.
- Spread the cream cheese mixture on to the cooled brownie base, covering it evenly and completely. Remove the reserved dough from the fridge. Crumble in large pieces of the reserved dough over the cream cheese, so it looks like a dalmatian!
- Bake for approximately 20-25 minutes or until the cheesecake has set, then allow to cool completely before placing it in the fridge for few hours to fully set/ Once it has set, cut the cheesecake into squares to serve.
