White chocolate cheesecake brownie

serves 10

preparation time:

20 mintues (plus 1 hour chilling time)

ingredients

For the brownies:
100g chilled The Co-operative unsalted butter, diced
100g The Co-operative Fairtrade dark chocolate, broken into pieces
35g plain flour
40g cocoa
125g caster sugar
1/2 tsp baking powder
2 The Co-operative medium free-range eggs, beaten

For the cheesecake:
2 The Co-operative medium British free-range eggs
50g caster sugar
200g The Co-operative reduced-at extra light soft cheese
200g The Co-operative Greek style natural yoghurt
1 tsp vanilla extract

To decorate:
50g white chocolate
25g The Co-operative Fairtrade dark chocolate, melted

method

Preheat the oven to gas mark 3/150/140 C fan oven and base line a 18 cm round loose bottom cake tin. For the brownie base put the butter and chocolate in a bowl and place over a pan of simmering water until melted. Remove from the heat and stir in the flour, cocoa, sugar and baking powder. Then beat in the eggs until smooth and pour into the tin.

To make the cheesecake in a bowl whisk together the eggs, sugar, soft cheese, Greek yoghurt and vanilla extract until smooth. Spoon into the cake tin on top of the brownie base and level with the back of a spoon.

Bake in the oven for 1 hour until set around the outside and just set in the middle. It will still have quite a wobble when lightly shaken. Turn the oven off and leave it to go cold. ransfer to the fridge until ready to serve. Meanwhile using a sharp knife or potato peeler make shavings from the chocolate and chill.

When the cheesecake is cold, drizzle with the melted dark chocolate in a zig-zag pattern then top with the chocolate shavings and serve.