Sunday, March 16, 2014

Cheesecake Brownie

Cheesecake Brownie

Serve 12,  Preparation : 45 times


 Butter (soften)                3/4 Cup or 125 g
 Eating Chocolate            150 g
 Egg                                1
 Icing Sugar                     2/3 C
 All Purpose Flour           3/4 C   or 110 g
 Self-rising Flour              1/4 C   or  35 g


Cream Cheese (soften)    250 g
Vanilla Extract                 1 tsp
Icing sugar                       1/3 C
Egg                                  1
Cream                             1/2 C


1) Pre-heat oven to 180 C. Greased a 12 -inches round baking pan or a 19 cm square pan, placed baking paper on the sides and base of the pan, extending baking paper 5 cm above to cover sides of the pan.

2) Chopped butter and chocolate into small pieces. Prepared a double boiler (See recipe for an alternative method: click here) . Melted butter and chocolate using double boiler method. Stir until smooth.

3) In a big bowl, mix egg and icing sugar using a mixer, creamed until thick and smooth.

4) Poured chocolate mixture and shifted flour ( self-rising and all purpose flour) into egg mixture. Mixed until combine.

5) Poured mixture into pan, baked for 10 minutes.

6) In a bowl, cream cream cheese until smooth using electrical mixer.

7) Added in vanilla extract, icing sugar and egg. Mixed well.

8) Added cream, mixed well.

9) When brownie was done, pour cheesecake mixture  on top of brownie evenly. Baked for 15 minutes.

10) Let cheesecake brownie cool down in room temperature for 30 minutes , refrigerated for 1 hour.

11) Recipe best served with whipped cream or fresh fruit.