Cheesecake Swirl Brownie Cake
This has to be one of my favourite recipes and hails back to the day when I had 5 growing kids in the house who were in constant need of something after school to fill them up!! (Which job by the way was never ever accomplished. They are still never full!!)
Anyway, I found this so easy to whip up, even without my Thermomix, so that when I got a Thermo, I was very quick to convert this one. The recipe appears in Keeping it Simple and of course, now here it is on the Insider Club. (HOW much value is there on the Inside??? Head over HERE and read all about it!)
The fact that you can have this in the oven virtually within about 2 minutes is pretty impressive. Then when you slice into the moist, fragrant, goodness...well, you can send me flowers, chocolates or emails. You’re very welcome.
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- 100 Grams golden caster sugar
- 250 Grams cream cheese
- 3 eggs
- 1 Tablespoon vanilla bean paste vanilla bean paste BUY
- 50 Grams plain flour
- 180 Grams golden caster sugar
- 250 Grams plain flour
- 40 Grams cocoa powder BUY
- Pinches pink salt flakes pink salt flakes BUY
- 1 Teaspoon bicarb soda
- 220 Grams cool water
- 65 Grams balsamic vinegar
- 100 Grams Extra Virgin Olive Oil (EVOO) EVOO BUY
- 2 Teaspoons vanilla bean paste vanilla bean paste BUY
Place baking dish half filled with water on the bottom rack of oven and preheat to 180°C.
Make Cheesecake Swirl; Place all cheesecake ingredients into Thermomix bowl and blend 10 sec/speed 6.
Scrape down sides of bowl and lid and repeat.
Remove from bowl and set aside.
Without cleaning Thermomix bowl, place all cake ingredients into Thermomix bowl and blend 30 sec/speed 6.
Scrape down and repeat.
Pour into 30cm x 20cm cake tin or baking dish.
Dollop cheesecake mixture on top of the cake and using a fork, make big swirls so that the mixture is combined and marbled.
Place cake tin into water bath and bake for 20-25 minutes until just set in the centre.
Serve warm or cold. Keep in an airtight container in the fridge.
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