Recipes+
Ingredients
Chocolate brownie mixture
Method
1.Preheat oven to 160°C or 140°C fan forced. Grease and line a 30 x 20cm (base measurement) slice pan with baking paper, extending paper at long sides for handles.
2.Make chocolate brownie mixture by combining butter and chocolate in a saucepan over low heat. Cook and stir for 3 minutes or until melted and smooth. Remove from heat. Cool in pan for 10 minutes. Stir in sugar and egg until combined. Add flour; mix until combined.
3.Spread mixture into prepared pan; level surface. Bake for 20 minutes or until just firm to touch. Cool in pan for 15 minutes.
4.Meanwhile, combine cream and white chocolate melts in a saucepan over low heat. Cook and stir for 3 minutes or until melted and smooth. Remove from heat. Cool in pan for 10 minutes.
5.Using an electric mixer, beat cream cheese and sugar in a bowl until combined and smooth. Beat in egg, then cooled chocolate mixture. Pour mixture over brownie in pan. Bake for 30 minutes or until just set. Remove from oven. Cool in pan. Chill cheesecake for 3 hours or until firm.
6.Combine dark chocolate and extra cream in a saucepan over low heat. Cook and stir for 3 minutes or until melted and smooth. Remove from heat. Cool in pan for 15 minutes. Spread ganache evenly over chilled cheesecake. Chill for 30 minutes or until set. Drizzle with extra melted white chocolate. Stand cheesecake until set. Cut into 15 squares. Serve.
To melt white chocolate melts, place in a microwave-safe bowl, then microwave on High (100%) in 30-second bursts, stirring, until melted and smooth. Use a teaspoon to drizzle onto cheesecake. Rotate brownie halfway through cooking to ensure it cooks evenly. Try milk chocolate instead of dark.
Note
