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Blood Orange Brownie Cheesecake

Blood Orange Brownie Cheesecake

This makes a great cake to serve with coffee. It also makes a great dessert with the blood orange sauce and blood orange salad. The cheesecake top is quite firm, this is so that the slice can be left out of the fridge to come to room temperature. At room temperature this is a soft chocolatey smooth dessert. This recipe uses Aust. cup measurements
5 from 1 vote
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Course Dessert
Cuisine cake, Western
Servings 12

Ingredients
  

Brownie Base

  • 125 gm butter chopped into pieces
  • 180 gm chocolate 70% or dark chopped
  • 200 gm caster sugar 1 cup
  • 80 gm brown sugar 1/2 cup
  • 3 eggs
  • 5 gm salt a pinch
  • 150 gm plain flour 1 cup
  • 1 whole blood orange Zest of ( Use this one + another for the salad )

Cheesecake

  • 500 gm cream cheese
  • 50 gm caster sugar
  • 60 ml lemon Juice 3 tablespoons
  • 1 teaspoon vanilla extract
  • 2 whole eggs
  • 250 ml cream 1 cup
  • 150 gm Maltezers ( 1 pkt optional)

Blood Orange Sauce and salad

  • 250 ml blood orange juice- approximately 3 oranges, 1 cup
  • 50 gm caster sugar
  • 2 whole oranges extra peeled and segmented / salad

Instructions
 

  • Set the oven to 180 C / 350 F . You'll need a square cake tin 23 cm x 23 cm (9 inx 9 in) sprayed and paper lined with lots of overhang
  • Melt the butter and the zest in a saucepan over a low heat. Remove from the heat and add the chocolate stirring till melted.
  • Add the two kinds of sugar and stir well to mix in. Cool a little before stirring in the eggs one at a time. Stir in the flour until the batter is smooth.
  • Pour into the papered cake tin and bake for 15 minutes before checking. The brownie should be just firm to touch, not hard just done. If it is still soft give it an extra 5 minutes. Put onto a cake rack to cool while you make the cheesecake
  • Turn the oven down to 160 C / 320 F non fan forced.
  • Put the cream cheese, sugar, vanilla, lemon juice, cream and eggs into a food processor and mix till well combined, scraping down the sides to incorporate everything.
  • Pour the cheesecake mixture over the brownie base. Push the Maltezers into the top of the cheesecake if you like.
  • Return the brownie to the oven for 20 minutes. The cheesecake should be set with just the slightest wobble left. 30 minutes TOTAL should be enough
  • Chill the slice overnight or till cold.

Syrup

  • Put the juice and the extra 50 gm of sugar into a small pot and simmer till reduced by half. Chill till cold.
  • Peel and segment the oranges. Serve the syrup drizzled over the cheesecake and the fresh oranges