There’s quite like a nice piece of cheesecake, but when it’s combined with a soft, chocolatey brownie things really go to the next level! This amazing slice is part light and smooth cheesecake and part rich chocolate brownie and together they taste like heaven! The cherries bring a nice burst of freshness and cut through the sweetness of the brownie cheesecake combination. They’re lovely warm out of the oven or zapped in the microwave for a few seconds before serving. If you’re serving them to guests, you can dust over a little icing sugar first for a pretty finish. Enjoy!
150g unsalted butter, softened, plus extra for greasing
200g Belgian plain chocolate, roughly chopped
275g Fairtrade caster sugar
5 medium eggs
75g plain flour, sifted
300g soft cheese
200g frozen dark sweet cherries, thawed as per pack instructions
1. Preheat the oven to 180C, fan 160C, gas 4. Grease a 20cm x 30cm baking tin and line with baking parchment.
Ad. Article continues below.
2. Combine the butter and chocolate in a bowl set over a saucepan of simmering water and stir continuously until melted, making sure the bowl doesn’t touch the water. Cool, then stir in 225g of the caster sugar. Beat in thre eggs, one by one, then mix in the flour and set aside.
3. In a separate bowl, whisk the soft cheese with the remaining 50g caster sugar and two eggs, until creamy. Drop alternate spoonfuls of each mixture into the prepared baking tin. Using a spoon, swirl together to create a marbled effect. Scatter the cherries on top and bake for 30-35 minutes. Place on a wire rack, cover with foil and allow to cool before serving.
If you’d like to see more recipes from Starts at 60, click here. And if you have a recipe you’d like to share with the Starts at 60 community – we’d love to share it! Submit them to us by completing the form below.