The best of two worlds!! A delicious chocolatey brownie base with a velvet baked cheesecake topping!
For the brownie base:
115g butter
115g dark chocolate, chopped
200g caster sugar
2 eggs
50ml milk
115g flour
For the cheesecake topping:
500g cream cheese, room temperature
125g caster sugar
3 eggs
5ml vanilla
125ml Greek yoghurt
Preheat your oven to 180℃ and grease a 22cm loose-bottom cake tin.
Add the butter and chopped chocolate to a heatproof mixing bowl and place it over a saucepan of barely simmering water. Stir every now and then until melted.
Remove the bowl from the head and add the sugar. Whisk until the ingredients are amalgamated.
Add the eggs and milk and whisk to mix.
Add the flour and stir through until the mixture is just blended.
Scrape the mixture into the prepared cake tin and even it out with a spatula.
Place in the oven and bake for 25 minutes.
Remove and set aside.
Lower the oven temperature to 160℃.
Add the cream cheese, sugar, eggs and vanilla to the bowl of a stand mixer fitted with the paddle attachment.
Beat together on high speed until you have a smooth mixture. Scrape the bowl down once or twice in between mixing.
Remove the bowl from the mixer and add the yoghurt. Stir the yoghurt through the cheesecake mixture.
Pour the mixture onto the baked brownie base.
Place in the oven and bake for 55 minutes.
Remove the cake from the oven and place it on a cooling rack to cool completely.
Cover with plastic wrap and refrigerate for a minimum of 4 hours, but preferably overnight.
Run a knife around the edge of the cake before removing the sides of the cake tin.
Cut into slices and drizzle with melted chocolate to serve.
My Whisk and I 