No Baked Brownie Cheesecake

After eating something from Canele, I thought chocolate base cake with cheesecake goes really well. I baked this last weekend after deciding which chocolate base and cheesecake formula to use. After some thoughts I decided to use a no bake cheesecake formula.

This brownie had an additional step of whipping the eggs and sugar till fluffy instead of just mixing it into the chocolate mixture. The brownie turned out to be light and spongy but it could have been baked a bit too dry. Overall, the cake was delicious though the base could be a bit thinner and the brownie a bit more fudgier.

Recipe for brownie

250g dark chocolate

250g butter

200g brown sugar (this has been reduced from 2cups to 1cup)

6 large eggs

1tbsp vanilla essence

1 cup of chopped walnuts (optional)

200g flour

Method:

1. Melt dark chocolate with butter. Leave aside to cool

2. Whip eggs with sugar till thick and fluffy, add in vanilla essence.

3. Add melted chocolate mixture, followed by flour.

4. Pour 2 cups of mixture into a 9" square tin.

5. Bake at 190C for 10mins or till cooked.

6. Leave aside to cool.

(Pour the rest of the mixture into a baking tin to bake till cooked at 180C for about 40mins.)

Recipe for No Baked Cheesecake:

350g cream cheese

100g sugar

350g dairy cream (whippped)

1tsp vanilla essence

1tbsp geletine

3tbsp hot water

Method:

1. Melt geletine in hot water.

2. Cream cheese and sugar till smooth. Add vanilla essence

3. Pour dissolved geletine into cheese mixture. Mix well.

4. Mix whipped dairy cream into cheese mixture.

5. Pour cheese mixture onto cooled brownie base.

6. Put in freezer to set.

Ganache Topping:

100g dairy cream

100g dark chocolate

Method:

1. Bring dairy cream to boil.

2. Off the flame and pour dark chocolate into dairy cream.

3. Stir till chocolate is melted and well blended with the cream.