Yield 1 x 10-inch round
Ingredients
Brownie
125 g butter
125 g dark chocolate, chopped
1 C flour, sifted
3/4 C sugar
2 eggs
1/4 C milk
Cheesecake
500 g cream cheese
1/2 C sugar
3 eggs
115 g natural yoghurt
1 t vanilla
Method
1. Grease and line baking tin with baking paper. Preheat oven to 160 degrees.
2. Melt butter and chocolate over a double boiler until the mixture is smooth.
3. Remove from heat and stir in sugar. Add eggs and milk, beating well after each addition.
4. Fold in flour until just combined.
5. Pour into prepared tin and bake for 20-22 minutes. Remove from oven and reduce oven temperature to 110 degrees.
6. In a large bowl, beat cream cheese and sugar until sugar dissolves.
7. Beat in eggs, one at a time. Add yoghurt and vanilla and beat until just combined.
8. Pour oven brownie base and bake for a further 40-45 minutes or until the centre is almost set.
9. Turn oven off and leave door ajar until cake cools to room temperature. Refrigerate overnight before decorating and serving.
Ingredients
Brownie
125 g butter
125 g dark chocolate, chopped
1 C flour, sifted
3/4 C sugar
2 eggs
1/4 C milk
Cheesecake
500 g cream cheese
1/2 C sugar
3 eggs
115 g natural yoghurt
1 t vanilla
Method
1. Grease and line baking tin with baking paper. Preheat oven to 160 degrees.
2. Melt butter and chocolate over a double boiler until the mixture is smooth.
3. Remove from heat and stir in sugar. Add eggs and milk, beating well after each addition.
4. Fold in flour until just combined.
5. Pour into prepared tin and bake for 20-22 minutes. Remove from oven and reduce oven temperature to 110 degrees.
6. In a large bowl, beat cream cheese and sugar until sugar dissolves.
7. Beat in eggs, one at a time. Add yoghurt and vanilla and beat until just combined.
8. Pour oven brownie base and bake for a further 40-45 minutes or until the centre is almost set.
9. Turn oven off and leave door ajar until cake cools to room temperature. Refrigerate overnight before decorating and serving.
