Blueberry Cheesecake
Brownies
Makes 20 Brownies
Recipe courtesy of Annabelle White
Ingredients
Cheesecake Topping
200g dark cooking chocolate, chopped
250g cream cheese, softened
125g butter
½ cup sugar
1 cup sugar
2 tsp fresh lemon juice
3 large eggs
1 large egg
1 tsp vanilla
½ tsp vanilla
¾ cup flour
¼ tsp salt
2 tbsp flour
1½ cups blueberries (frozen are fine)
icing sugar to sprinkle for garnish , if desired
METHOD
Preheat your De’Longhi oven to180˚C classic bake. Butter and flour a 33cm x 22cm baking pan.
Make the brownie: in a metal bowl set over a pan of barely simmering water melt the chocolate with the butter, stirring,
and cool. Whisk in the sugar and eggs, 1 at a time, and whisk in vanilla. Whisk in flour until just combined and spread
the mix evenly in the prepared pan.
Make cheesecake topping: In a bowl with an electric mixer cream together the cream cheese and sugar until light and
fluffy. Beat in lemon juice, egg, vanilla and salt. Beat in flour and spread mixture evenly over the brownie batter. Scatter
the blueberries over the topping and sprinkle with sugar.
Bake in the middle of the oven for 35-40 minutes or until the top is puffed and pale golden and a tester comes out with
crumbs adhering to it. Do not over-cook. Cool brownies completely in the pan on a rack and chill, covered, at least 6
hours or overnight. Makes 20 brownies. Dust with icing sugar if desired.
COOK’S TIPS:
•
Try this same mixture with fresh raspberries or blackberries this summer!
•
You can melt the chocolate and butter in a large glass bowl in the microwave, if desired.
•Position in the oven is important – if you have it too high it will colour too much on the top – with a
cheesecake variation like this a classic bake and keeping an eye on it will help first time.
•The better the quality of chocolate the better the result – we use Whittaker’s 72% dark chocolate.
•
Use traditional cream cheese not the spreadable for this recipe.
•
For easy removal use baking baking paper in the baking pan.
•Store in the fridge after baking. Slice after they have cooled and I keep in am airtight container in fridge
(they freeze well) and just layer the layers with greaseproof to avoid them joining together as they sit
and easy removal.