Chocolate Brownie Cheesecake

I made this for Mother's Day last weekend as I had both families round for lunch. It went down very well. It is a baked cheesecake that has a chocolate brownie bottom instead of a more traditional biscuit crumb base.

 

Recipe 

Serves 12

Ingredients

Base

115g unsalted butter

115g plain chocolate

200g caster sugar

2 eggs, beaten

50ml milk

115g plain flour

Topping

500g soft cheese

125g caster sugar

3 eggs, beaten

1 tsp vanilla essence

125ml natural yoghurt

Few squares of plain chocolate, melted to drizzle

Handful of fresh raspberries

• Preheat the oven to 180C or gas mark 4. Lightly grease and flour a 23cm loose bottomed tin.
• Melt the butter and chocolate in a saucepan over a low heat, stirring often, until smooth. Remove from the heat and beat in the sugar.
• Add the eggs and milk, beating well. Stir in the flour, mixing just until blended. Spoon into the prepared tin and spread evenly.
• Bake in the oven for 25 minutes. Remove from the oven and reduce temperature to 160C or gas mark 3.
• For the topping, beat together the cheese, sugar, eggs and vanilla essence until well blended. Stir in the yoghurt, then pour over the brownie base. Bake for a further 34-55 minutes or until the centre is almost set.
• Chill overnight in the fridge before removing from the tin. Drizzle with the melted chocolate and decorate with fresh raspberries.