Prep time: 5-6 hour
Cook time: 16-20 minutes
Serves: 4
Nutrition chart
Calories: 3363 gm
Carbohydrates: 241.3 gm
Protein: 101.9 gm
Fat: 221 gm
Ingredients
100 gms dark chocolate
1 cup refined flour (maida)
1 teaspoon baking powder
90 gms butter + for greasing
¾ cup caster sugar
2 eggs
1 tsp vanilla essence
½ cup chopped walnuts
For the filling:
1 tbsp gelatine
225 gms unsalted cheese spread
⅔ cup yogurt
7 tbsps sugar
1 tsp vanilla essence
2 egg whites
Preparation
Preheat the oven to 180°C/350°F/Gas Mark 4. Grease an eight-inch square spring form cake tin.
Sift the flour and baking powder together into a bowl.
Combine the chocolate and butter in a large microwave-safe bowl and soften, uncovered, for a minute in a microwave on HIGH or alternatively melt it in a double boiler.
Beat in the sugar, eggs and vanilla essence and blend well. Add the sifted flour and walnuts and mix well.
Transfer the batter into the prepared cake tin and bake in the preheated oven for 45 minutes. Remove from the oven and allow the brownie to cool in the tin.
To make the filling, take the gelatine in a bowl and add five tablespoons water and set aside for two to three minutes. Stand the bowl over a pan of simmering water and stir until the gelatine is completely dissolved. Set aside to cool slightly.
Beat the cheese spread, yogurt, sugar, and vanilla essence together in another bowl till well blended. Add the dissolved gelatine and mix.
Whisk the egg whites in a clean bowl till stiff. Fold it into the cheese mixture and spoon it over the brownie base in the tin and level the surface. Chill in a refrigerator for at least four hours or until set.
Release the cheesecake carefully from the spring form tin and transfer onto a serving plate. Cut into wedges and serve.