Here is a classic marbled crustless cheesecake that blends a chocolate brownie mix with a traditional cream cheese filling before oven baking.
This rather unusual blend is a sure-fire hit at kids’ parties.
Baked Brownie Cheesecake
100g (1/2 cup) butter
275g (10 oz) plain chocolate, chopped
100g (1/2 cup) dark brown sugar
150g (3/4 cup) caster sugar
1 tsp vanilla extract
110g (1 cup) plain flour, sifted
50g (2 oz) pecan nuts, chopped
150g (3/4 cup) cream cheese
160ml (2/3 cup) soured cream
1 tsp vanilla pod paste
Chop 150g of the chocolate and combine in a heat-proof bowl with the butter (diced). Melt in a microwave or over a pan of barely-simmering water then stir until well blended and set aside to cool.
Using and electric whisk beat together the brown sugar, 100g of the caster sugar, 2 eggs and the vanilla extract for about 4 minutes or until doubled in volume.
Gradually mix in the melted chocolate, beating all the time. Now fold in 80g (3 oz) of the flour and the pecan nuts until just mixed in. Pour this mixture into a greased and lined 23cm (9 in) diameter loose-bottomed cake tin.
In a separate bowl, whisk together the cream cheese, soured cream, remaining caster sugar, vanilla pod paste and the remaining eggs and flour for 4 minutes. Stir in the remaining chopped chocolate, then place large dollops of this cheesecake mixture on top of the brownie mixture in the tin. Swirl the two mixtures together with a blunt knife.
Transfer to an oven pre-heated to 180ºC (350ºF, Gas Mark 4) and bake for about 40 minutes, or until the filling has set.
Serve with ice cream and chocolate sauce.