Cherry Compote
500 ml Fresh cherries, pitted and halved
60 ml sugar
125 ml water
15 ml cornstarch (made into a slurry, mix little bit of water to make a paste)
1 Place cherries, sugar and water in saucepan and boil until soft
2 Thicken with cornstarch slurry. Let cool slightly
Cheesecake brownies
Cheesecake
180 g cream cheese
60 ml sugar
1 egg
1 ml vanilla
Brownies
125 ml Butter
125 g dark chocolate
250 ml Sugar
2,5 ml vanilla
Pinch of salt
2 eggs
150 ml Cake flour
125 ml Cherry compote
1. Mix everything for the cheesecake. Keep separate
2. Brownie: Melt butter and chocolate together over a Bain Marie
3. Take off heat and add sugar, vanilla, salt and eggs. Whisk well.
4. Add sifted flour and whisk until no lumps
5. Line a 20cm x 20cm pan with baking paper and spray with baking spray.
6. Spoon brownies into cake tin. Add dollops of cheesecake mixture followed by cherry compote. Use a fork to marble the mixture.
7. Place in a 170°C preheated oven and bake for 20-30 minutes or until mixture has a slight jiggle.
8. Cool down and cut into blocks.
