Choc chip cheesecake slice

Choc chip cheesecake slice

A smooth and delicious cheesecake slice studded with dark choc chips on a brownie base… I served this at an afternoon tea and they went down well. These bars are perfect for entertaining as they can be frozen or made a couple of days in advance and stored in the fridge.

They will keep for up to one week in the fridge and can also be frozen for up to one month.

Makes 20 squares | Baking time 45 minutes | Good for entertaining

Utensils required: Electric whisk | Food processor | measuring cups & spoons & scale | double boiler| 20 x 20 cm square tin

Cheesecake ingredients:

280 grams cream cheese
2 teaspoons flour
5 tablespoons granulated white sugar
1 large egg
1/2 tsp vanilla extract
1/4 cup (62 mls) double cream
100 grams dark chocolate chips

Brownie ingredients:

50 grams dark chocolate – 70% cocoa solids
120 grams unsalted butter
1 cup (220 grams) granulated white sugar
1/2 teaspoon vanilla
2 large eggs
1/2 cups (75 grams) flour
4 tsps cocoa

Method:

  1. Line and grease a 20 x 20 cm tin and preheat oven to 170 degrees C
  2. Prepare the cheesecake:
    1. In a food processor add all ingredients apart from the cream and choc chips and process until blended (about 1 minute)
    2. Add the cream and process until blended and then fold in the choc chips
    3. Set aside
  3. Make the brownie part:
    1. Melt dark chocolate and butter over simmering water
    2. Place sugar in a medium size mixing bowl, add melted chocolate and beat until well combined
    3. Add vanilla and mix
    4. Add eggs one at a time beating well after each addition
    5. Sift flour and cocoa and add to egg mixture, beat briefly on low speed and then mix by hand until just blended
  4. Pour brownie mixture into the prepared pan, spoon over the cheesecake mixture and smooth with a spatula
  5. Bake for 35-40 minutes until the the top looks set but the centre still has a wobble
  6. Cool completely in tin, then place in the fridge for at least 12 hours before cutting into slices
  7. Always serve chilled