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This pudding shall have theme! Cheesecake Brownie with Chocolate Streusel Topping

Winston Churchill loved his food (one of many vices), and he once famously rejected a dessert saying “this pudding has no theme.”

I refuse to cast the same dire fate on you and instead I’ll give you a pudding with multiple themes. 

It all started with a trip to Berlin where I met a very charming struesel at a bakery near our hotel. I haven’t been able to erase it from my mind since and haven’t been able to hunt down anything similar in London, so I decided to take matters into my own hands and make something similar at home.

It was shortly after this that I discovered the Whittaker’s recipe competiton on Facebook and wanted to come up with something a little bit creative and original.

After giving it some thought, my third and final inspiration came from the fact that I really love brownie and Si really loves cheesecake and from all of this, a dessert collaboration was born.

Let me introduce you to: Fudge brownie with a caramel cheesecake layer and stuesel topping. It’s a very long name, so if you can come up with something a little bit more clever than I’d love to hear your suggestions. Please leave me a comment below.

Here’s the recipe debut! I hope you’ll make it, try it and enjoy eating it, at least in Churchill’s honour.

Ingredients:

For the Brownie:

- 1/2 cup flour

- 2/3 cup cocoa (preferably dutched but normal is fine)

- 200g butter

- 1 and 3/4 cup caster sugar

- 3 eggs, lightly beaten

- 1/2 teaspoon vanilla essence

- 330g Whittaker’s Dark Block Chocolate (or any other good quality dark chocolate if you don’t live in New Zealand)

For the cheesecake filling:

- 300g cream cheese

- 1/3 cup of sugar

- 1 egg

- Half a can of Nestle Caramel Condensed Milk (This is optional, if you’d like to give the cheesecake a caramel flavour) 

For the chocolate streusel topping:

- 2/3 cup of sugar

- 140g butter, softened

- 2 and 1/3 cups of flour

- 1/2 cup cocoa (preferably dutched, but normal is fine)

- 1 teaspoon baking powder

- 1 egg

(NB: This makes quite a lot of streusel so I used approx one third of it to sprinkle over the top of the cheesecake brownie and then froze the rest to use another time - it could be used a cheesecake base.)

Method:

Grease the sides and bottom of a large baking dish (I used a lasagna sized dish).

Melt butter and sugar in a pot over low heat until the butter is melted and the sugar is dissolved.

Take off the heat, add chocolate and stir until chocolate is melted. 

Cool slightly. 

Add egg and vanilla and stir until well combined.

Sift in flour and cocoa. Mix well, until fully combined.

Pour mix into your baking dish and set aside.

Next, make your cheesecake layer by using an electric mixer/beater to combine all of the ingredients together in one large bowl.

Carefully pour the mixture over the top of your brownie.

Now is the time to preheat oven to 180.

Next, make your struesel topping.

Put all of the ingredients, except the egg, into a large bowl and use your hands to combine until the mixture resembles fine bread crumbs. 

Add the egg and use your hands again to combine. The dough will come together to form larger crumbs, that look like those in the picture below. 

Sprinkle these crumbs evenly over the top of your cheesecake layer in the baking dish.

Bake on the middle shelf of the oven at 180 for 40 minutes. Insert a knife to check that it comes out clean - both the brownie and cheesecake layers should be cooked. If they’re not, increase the cooking time, inserting a knife to check the progress every five minutes.

Remove the brownie from the oven and allow to cool on the bench. Once it has cooled you can cover and store in the fridge. This is best after it has been in the fridge for a few hours and the cheesecake is completely cooled.

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