Ingredients for brownie bottom:
125 Grams Unsalted Butter (room temperature)
125 Grams Dark Compound Chocolate
250 Grams Sugar
3 Eggs
100 ml Milk
150 Grams Refined Flour
Ingredients for cheese-cake topping:
550 Grams Cream cheese room temperature
175 Grams Sugar
4 Eggs
1 Tsp Vanilla Essence
175 Grams Hung Curd
Melted Dark and white chocolate for garnish:
For Brownie:
Step 1. Place the chocolate & butter in a large saucepan and melt over a double boiler. Add sugar and mix well, set aside let it cool.
Step 2. Using a hand blender add milk & eggs one by one and beat on a low speed. Mix well and fold in the flour and mix well. Spoon the batter in a prepared 2inch muffin cup. You will get 16 brownies in this mixture.
Step 3. Place the prepared moulds in a tray and bake in a moderate hot oven 180 degc for 20 to 25 minutes. Once the brownies are bake remove from oven and set aside to cool.
Cheese cake topping
Step 4. In a large mixing bowl place all the ingredients and with a hand blender beat well till lite and fluffy.
Step 5. Pour the cheese mixture on the baked brownies and place it back on the trays and bake on 160degc for another 35 to 40 minutes or till the centre is well cooked.
Step 6. Remove from oven and allow it to cool in a refrigerator about 8 to 10 hours.
Step 7. Melt the dark and white chocolate separately in a microwave and drizzle over the prepared cheesecake before serving.
Chef’s tip: Do not add baking powder or baking soda to the brownie. You can use a table spoon of coco powder to the brownie recipe if you like the brownie to be little bitter.
Serves 15 portions:
Preparation time 35 minutes
Baking time 1 hour approximately
