Have a sweet dish two-in-one now, don't get surprised it really does exit a chocolate brownie with a vanilla cheesecake topping on it. By Chef Praveen Gonsalves.
Ingredients Of Brownie Bottom Cheesecake
For brownie bottom:
125 gm of unsalted butter (room temperature)
125 gm of dark compound chocolate
250 gm of sugar
3 eggs
100 ml of milk
150 gm of refined flour
For cheesecake topping:
550 gm of cream cheese (room temperature)
175 gm of sugar
4 eggs
1 tsp of vanilla essence
175 gm of hung curd
Melted Dark and white chocolate for garnish
How to Make Brownie Bottom Cheesecake
For the Brownie:
-Place the chocolate & butter in a large saucepan and melt over a double boiler. Add sugar and mix well, set aside let it cool.Using a hand blender, add milk & eggs one by one and beat on a low speed. Mix well and fold in the flour and mix well.
-Spoon the batter into a prepared 2-inch muffin cup. Place the prepared moulds on a tray and bake in a moderately hot oven 180 degrees for 20 to 25 minutes. Once the brownies are baked remove from oven and set aside to cool.
For the topping:
-In a large mixing bowl place all the ingredients and with a hand blender beat well till lite and fluffy.Pour the cheese mixture over the baked brownies and place it back on the trays and bake at 160 degrees for another 35 to 40 minutes or till the centre is well cooked.
-Remove from oven and allow it to cool in a refrigerator about 8 to 10 hours.Melt the dark and white chocolate separately in a microwave and drizzle over the prepared cheese cake before serving.Chef's tip: Do not add baking powder or baking soda to the brownie. You can use a table spoon of coco powder to the brownie recipe if you like the brownie to be little bitter.
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