Ingredients
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7
-
4
-
10 1/2
-
3
-
4
-
2
-
7
-
-
8
-
8
-
-
-
-
-
Directions
Chocolate Brownie Cheesecake, For chocoholics everywhere A recipe I came across in Tesco’s food magazine Don’t worry if it still seems a little gooey at the end of the cooking time, it will firm up when it cools down , Very nice indeed, but boy, is it indulgent! lol I found that it had developed a good consistency if allowed to cool down in the oven in a pan of water to keep warm Great cheesecake, would definitely do again on special occasions
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Steps
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1
Done
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Preheat the Oven to 150c/300f/Gmk2. |
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2
Done
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Grease a 8in (20cm) Loose Bottom Tin and Line the Base With Grease-Proof Paper. |
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3
Done
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Melt the Margarine With Half of the Plain Chocolate in a Bowl Over a Pan of Simmering Water. |
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4
Done
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Melt 7 Oz (200g) of the White Chocolate in the Same Way. Allow to Cool Slightly. |
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5
Done
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Whisk Together 2 Eggs and the Sugar and Beat in the Plain Chocolate Mixture Until Smooth. Fold in the Flour and Pour Into the Prepared Tin. |
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6
Done
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Whisk Together the Cream Cheese and Remaining Egg, Then Beat in the Melted White Chocolate. |
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7
Done
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Spoon Into the Tin on Top of the Brownie Mixture. Using a Skewer, Carefully Swirl the Two Mixtures to Create a Marbled Effect. |
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8
Done
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Bake in the Oven For 5055 Minutes Until Just Set. Run a Knife Around the Sides of the Cake, Allow to Cool Slightly, Then Remove from the Tin. When Completely Cold Remove the Base and the Grease-Proof Paper. |
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9
Done
|
Melt the Remaining White and Plain Chocolate Separately. Spread a Little of Each Over the Top of the Cheesecake. Decorate With the Marshmallows and Maltesers. Drizzle the Remaining White and Plain Chocolate Over the Top and Chill Until Required. |
