Chocolate Brownie Cheesecake

From the Hummingbird Bakery cookbook (but written out in my own words)

Brownie

200g dark chocolate
200g unsalted butter
250g icing sugar
3 eggs
110g plain flour

Cheesecake

400g cream cheese
150g icing sugar
1/2 teaspoon vanilla extract
2 eggs

Preheat oven to 170C/325F

brownie

Melt chocolate in a heatproof bowl over water. Beat butter and sugar together until well combined. Add eggs one at a time, mixing well after each addition. Gradually beat in flour. Mix at medium speed until well combined and smooth. Slowly pour in melted chocolate and mix until well combined. Pour into 33x25cm baking tray, lined with greaseproof paper. Smooth mixture.

cheesecake

Beat together cream cheese, sugar and vanilla until smooth and thick. Add eggs one at a time and continue mixing. Beat until smooth and creamy but do not overbeat or the cream cheese will split. Spoon over the brownie mix and smooth.

Bake for 30-40 mins. The cheesecake should be firm and light golden around the edges. Allow to cool then refrigerate for at least two hours.

If desired, beat together 300ml whipping cream, 100g of icing sugar and 150g raspberries and use as topping.

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