Chocolate brownie cherry cheesecake
Ingredients:
200g dark chocolate, chopped
200g butter, chopped
1/4 cup cocoa powder
2 cups caster sugar
4 eggs
1/2 cup plain flour, sifted
1/4 cup self raising flour, sifted
500g cream cheese, at room temperature
300ml carton sour cream
375g cherries, pitted
Method:
- Preheat oven 180ºC/160ºC fan forced. Grease and line a 5cm deep, 21cmx30cm (base) slab pan.
- Combine chocolate and butter in a microwave-safe heatproof bowl. Microwave, uncovered, for 2 minutes on HIGH. Stir until smooth. Add cocoa powder and whisk until smooth. Stir in 1 cup caster sugar and 2 eggs. Fold in the flours.
- Spread mixture over the base of the pan and bake for 15 minutes (base will still be soft). Remove from the oven and set aside 15 minutes. Reduce oven 160ºC/150ºC fan forced
- Meanwhile, place cream cheese and remaining 1 cup caster sugar in food processor. Process until smooth. Add remaining 2 eggs and sour cream and process until just combined.
- Carefully pour cheesecake mixture over the warm chocolate base. Press cherries into cheese mixture and bake for 55-60 minutes or until centre is firm. Turn oven off and leave door ajar for 2 hours. Refrigerate overnight. Cut into squares and serve.
Serves 12
