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Cherry cheesecake brownies
Why choose between a cheesecake and a brownie when you can have both?! Satisfy all your cravings with these cherry cheesecake brownies...
Makes 15 squaresPrep: 15 minutes, plus chilling timeCook: 30-35 minutes
Ingredients:Cherry cheesecake mixture:125g cream cheese, room temperature1 egg, beaten25g caster sugar150g Onken Cherry Yogurt
Brownie mixture:60g unsalted butter65g self raising flour270g caster sugar50g cocoa powder¼ tsp salt2 eggs, beaten100g Onken Cherry Yogurt150g cherries, pitted and halved (optional)100g chocolate chips (optional)
Equipment:26cm x 7cm baking tray
Method:1. Preheat the oven to 180C/gas 4. Grease and line the baking tray.
Cherry cheesecake mixture: In a medium bowl whisk together the cream cheese, egg and sugar until smooth and creamy.
Use a spatula to gently swirl the yogurt through the cheesecake mixture. Set aside.
Brownie mixture: Melt the butter in a medium-sized saucepan. Beat in the flour, sugar, cocoa, salt, eggs and yogurt. Fold in half the cherries and chocolate chips (if using).
Spoon the brownie mixture into the tin. Level the surface. Gently pour over the reserved cheesecake mixture. Use a spatula to carefully swirl the cheesecake mixture on top.
Sprinkle with the remaining cherries, pressing them slightly into the batter.
Bake for 30-35 minutes, or until a skewer inserted comes out nearly clean. The brownie should be set, but not too firm.
Allow to cool completely in the tin.
Remove from the tin. Best chilled before cutting into 15 squares.
TIP: If liked, replace fresh cherries with canned cherries in juice. Draining and drying well on kitchen paper before using, or use 75g dried cherries.