These blueberry cheesecake brownies are so easy to bake, and are definitely one of my favourite cheesecakes so far. The brownie base is decadent and rich, while the creamy cheesecake on top bursts with tangy fresh blueberry compote. Preparation takes about 30 minutes with a baking time of about 25 minutes, minus the chilling. You can replace the blueberries with any berries for delicious variations!
150g Dark chocolate, valrhona 66%, chopped to pieces
1 Egg (70g)
100g Caster sugar
150g Plain flour, sifted
250g Cream cheese, softened at room temperature
1 tsp Vanilla extract
lemon zest from on lemon
60g Caster sugar
1 Egg (70g)
125g Whipping cream (President brand) 动物性奶油
Blueberry compote – Place the blueberries, sugar and vanilla in a medium pan and add corn flour. Let it cook for 2-3 minutes on medium heat. Stir from time to time until blueberries soften (mashing blueberries a little) and thickened. Remove from the heat and let cool.
Preheat oven to 180C. Line base and sides with baking paper, extending paper all sides up in a 8 inch square cake pan.
Brownie base – Stir butter and chocolate in small saucepan over low heat until smooth. Cool.
Beat egg and sugar with electric mixer until thick and creamy. Stir in chocolate mixture and sifted flour, mix well.
Spread mixture into pan; bake for 10 minutes.
Topping – Beat cream cheese, vanilla extract, lemon zest sugar and egg together until smooth. Beat in whipping cream and mix well.
Pour cream cheese mixture over brownie. Spoon the blueberry compote over the cheese mixture. Use a skewer gently to make draw lines or swirls.
bake for about 15 minutes. Cool in oven with door ajar. Refrigerate brownies for 2 hours before removing from the cake pan and cut with a hot knife.