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PAge heAder.....DESSERTS
CHOCOLATE BROWNIE
CHEESECAKE
Designed for the large bowl: 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
METHOD
1. Preheat oven 160°C fan forced. Grease
and line a 5cm deep, 28cm (base
measurement) 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 prepared pan and bake for
15 minutes (base will still be soft).
Remove from the oven and set aside
15 minutes. Reduce oven to 150°C
fan forced.
3. Assemble mixer using scraper beater
and the large mixer bowl. Combine
cream cheese, sugar and vanilla in 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, one at a time then the cream, beat
20–30 seconds until just combined.
4. Carefully pour cheesecake mixture over
the lukewarm base. Bake for about
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.