Caramilk Brownie Cheesecake
Caramilk Brownie Cheesecake takes Caramilk brownie and tops that with a baked vanilla cheesecake layer. The result is chewy Caramilk brownie on the base with a thick and creamy cheesecake topping.
Servings: 16 Slices
Calories: 228kcal
Ingredients
Caramilk Brownies;
- ⅓ Cup Butter (75g)
- 130 g Caramilk Chocolate (Or caramelised white chocolate)
- 1 Large Egg
- 1 teaspoon Vanilla Extract
- ½ Cup Brown Sugar (90g)
- ¼ Cup Sugar (50g)
- 1 and ¼ Cups All Purpose Flour (155g)
- ½ teaspoon Baking Soda
Cheesecake;
- 2 Cups Cream Cheese, room temperature (500g)
- 1 Cup Greek Yoghurt (or Sour Cream) (250g)
- 1 teaspoon Vanilla Extract
- 1 Large Egg
- ½ Cup Icing Sugar (65g)
Instructions
Caramilk Brownies;
- Preheat the oven to 180°C (350°F) and line an 8" or 9" pan with baking paper.
- Melt the butter and Caramilk chocolate together.
- Beat the egg, brown sugar, sugar and vanilla extract together until light and fluffy.
- Mix in the chocolate mixture.
- Mix in the flour and baking soda.
- Pour into the prepared pan and bake for 15 minutes. While baking, make the cheesecake layer.
Cheesecake;
- Beat the cream cheese until smooth.
- Beat in the eggs and Greek Yoghurt (or sour cream).
- Finally add the vanilla extract and icing sugar and beat until all combined.
- Pour over the caramilk brownie and place back in the oven for another 25-30 minutes. The cheesecake should still wobble in the middle but be lightly golden on the top and sides.
- Allow to cool to room temperature before placing in thee fridge to set for at least four hours. Preferably overnight.
Video
Notes
If you can't get your hands on Cadbury Caramilk, you can use any other caramilised (or 'Gold') white chocolate.
Nutrition
Serving: 1Slice | Calories: 228kcal | Carbohydrates: 28g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 225mg | Potassium: 30mg | Fiber: 1g | Sugar: 19g | Vitamin A: 34IU | Calcium: 122mg | Iron: 1mg