This year Wellington on a plate had a bake off event hosted by Good Bitches Baking and while I didn't win, I did enter these deliciously tarty lemon curd cheesecake brownies. I had actually planned to enter something quite different but it was a total disaster so I had to run around like a headless chicken to whip up something else. Pity too but that's just the way things go. I need more time to practice and more time to make my entry spectacular. Hopefully they run the same event next year!
Despite all the kitchen dramas I actually adore these brownies. They are really pretty with their slightly swirled effect and quite quick to put together (so long as you have the curd pre-made or pre-bought). The curd is totally the best part about them and it pairs with the dark chocolate brownie perfectly.
While they might not be enough to win a bake-off (it's stiff competition here in Wellington) they were enough to make everyone I gave them too gloriously happy. As a side note: I would recommend making the lemon curd from scratch, it will just have to be prepared earlier that's all.
Lemon Curd Cheesecake Brownies
190g 72% dark chocolate
150g butter, softened
150g caster sugar
Lemon curd cheesecake topping
400g cream cheese
100g caster sugar
2 tsp vanilla essence
1c lemon curd, you can't go wrong with more
Preheat oven to 170˚C and line a brownie tin with baking paper so that the paper comes up 3-5cm above the longest side. You will be using these makeshift handles to lift out the brownie once it is done.
Melt the chocolate until just melted. Set aside.
Cream butter and 150g of sugar until pale. Add 2 eggs one at a time, beating well after each addition.
Stir in melted chocolate then carefully fold in flour.
Spread brownie base into pan and set aside while you prepare cheesecake topping.
Beat cream cheese, 100g caster sugar, 2 eggs and vanilla until smooth. Spread topping evenly over base.
Dollop lemon curd over the top and then gently swirl into the cheesecake topping.
Bake for 30-40 minutes. The cheesecake topping should be set but still have a little jiggle to it. It will set more as it cools. Leave to cool in the tin before lifting out and cutting into squares.