INSTRUCTION
Preheat the oven to 180’C / 350’F / Gas Mark 4. Lightly grease and flour a 23-cm / 9-inch in square cake tin.
Melt the butter and chocolate in a saucepan over a low heat, stirring until smooth. Remove from the heat and beat in the sugar.
Add the eggs and milk, beating well. Stir in the flour, mixing just until blended. Spoon into the prepared tin, spreading evenly.
Bake in the preheated oven for 25 minutes. Remove from the oven and reduce the oven temperature to 160’C / 325’F / Gas Mark 3.
For the topping, beat together the cheese, sugar, eggs and vanilla extract until well blended. Stir in the yogurt, then pour over the brownie base. Bake for further 45 – 55 minutes, or until the center is almost set.
Run a knife around the edge of the cheesecake to loosen from the tin. Leave to cool before removing from the tin. Chill in the refrigerator for 4 hours or overnight before cutting into slices. Drizzle with the melted chocolate and serve with chocolate-dipped strawberries.
INGREDIENTS
BROWNIE BASE
- 115 g / 4 oz Unsalted butter, plus extra for greasing
- 115 g / 4 oz Plain chocolate
- 200 g / 7 oz Caster sugar
- 2 Eggs, beaten
- 50 ml / 2 fl oz Milk
- 115 g / 4 oz Plain flour, plus extra for dusting
- Strawberries dipped in melted chocolate, to serve
TOPPING
- 500 g / 1 lb 2 oz Soft cheese
- 125 g / 4 1/2 oz Golden caster sugar
- 3 Eggs, beaten
- 1 tsp Vanilla extract
- 115 g / 4 oz Natural yogurt
- Melted chocolate, for drizzling
Making & Baking 