Whatever you want to call it, this double-storey cake is a double-win. The tangy cheesecake layer melds so well with the rich, fudgey brownie. You can make this in a round or straight-sided tin, depending on what shaped pieces you prefer on the day. The coffee is optional but it adds a depth of flavour to the brownie.
Cheesecake:
250g cream cheese at room temperature
1/2 c yoghurt
1/2 c icing sugar
1 egg
1 tsp vanilla extract
Brownie:
250g dark chocolate
100g butter
1/2 c yoghurt
1 c sugar
1/3 c cocoa powder
1/4 c strong, cooled espresso, optional
1 tsp vanilla extract
3 eggs
1/2 c flour
3/4 tsp baking powder
Preheat oven to 180C. Line a 22cm round tin or rectangle brownie tin with baking paper.
In a large bowl or food processor whisk all the cheesecake ingredients together until smooth.
In a large saucepan melt chocolate, butter, yoghurt, sugar and cocoa powder on a low heat. Remove from heat and let cool slightly. Whisk in coffee (if using) and vanilla and eggs one at a time. Stir in flour and baking powder until combined.
Pour brownie batter into your tin, reserving about 1/3 cup. Spread out evenly then pour the cheesecake mixture on top. Dollop spoonfuls of remaining brownie mixture on top of the cheesecake, then use a skewer to swirl into the cheesecake layer only, creating a marble effect.
Bake for around 45 min until set. Leave in the tin to cool for an hour before removing from tin. You can also chill in the fridge.