Salwaa Smith – Cape Malay Cooking & Other Delights
Love brownies? Love cheesecake? Now, you can have both at the same time! This is a baked cheesecake with a brownie mixture as the base. Absolutely divine.
For the brownie base you will need:
Melt over a double boiler and allow to cool
1/3 cup cake / plain flour
1/4 cup cocoa powder
Sieve and set aside
1/2 cup caster sugar
1 large egg
Cream together and fold into the cooled butter and chocolate mixture
Fold in flour/ cocoa
Spray a 18cm loose bottom tin (spring form tin) with spray and cook and pour the brownie mixture in. Bake at 180°C for 10 minutes. Remove from the oven.
For the filling you will need:
600g smooth cream cheese
3/4 cup castor sugar
2 Tbsp cake flour
1 tsp vanilla essence
Finely grated zest of 1 medium lemon
1 & 1/2 tsp lemon juice
2 large eggs
1/2 cup Greek yoghurt
Whipped fresh cream
Fruit of choice
Mix the cream cheese, castor sugar until smooth. When the cream cheese is smooth add the yoghurt, vanilla essence an lemon rind. Add the eggs 1 at a time mixing gently after each egg has been added. Mix well until the eggs have incorporated into the mixture. Grease the sides of the tin with the brownies . Pour the cheesecake mixture on top of the base. Bake in a pre-heated oven at 200°C for 10 minutes. Reduce the temperature to 140°C and bake for a further 60 minutes more. Turn the oven off, leaving the cheesecake in the oven with the oven door slightly ajar until the cheesecake has cooled down.
Refrigerate for four hours or overnight. Remove the cheesecake from the spring form tin before serving and decorate with whipped cream and fruit of choice.
to remove the cheesecake, run a round-bladed knife around the sides of the tin to loosen any stuck edges. Unlock the side, slide the cheesecake off the bottom of the tin onto a serving plate.
- ALL THE INGREDIENTS NEED TO BE AT ROOM TEMPERATURE
- BAKING TEMPERATURE DETERMINES THE TEXTURE
- BE CAREFUL NOT TO OVER BAKE
- CHILL WELL BEFORE SLICING AND SERVING
TIPS FOR A BETTER CHEESECAKE
Mix gently. Don’t be tempted to mix ingredients at a high speed or to use a whisk attachment instead of a paddle attachment in an effort to get rid of lumps. This aerates the batter and can ruin that cake’s final texture. Starting with softened cream cheese and being patient while mixing on low speed is the best way to ensure a smooth filling.
Scrape down the bowl after mixing in each ingredient. When mixing the ingredients together the consistency starts off quite thick with the cream cheese and thins out with the addition of each ingredient. The batter that sticks to the sides of the bowl—and hides in the bottom of the bowl—needs to be scraped down completely so it combines evenly. If the bowl isn’t scraped consistently, the batter will be lumpy.
Here’s another cheesecake recipe for you ⤵️
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