Ingredients
1/2 cup butter
2 oz dark chocolate, coarsely chopped
1 cup suger
2 large eggs
1 tsp vanilla extract
1 1/2 tsp red food colouring
2/3 cup all purpose flour
1/4 tsp salt
8 oz cream cheese, room temperature
1/3 cup suger
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Preheat oven to 350F Line with greaseproof paper or spray with a non-stick spray a medium round baking tin (For cupcakes: Line one brownie pan/cupcake tin with cupcake liners.) In a small bowl, melt (microwave) butter and chocolate together in 30 second increments. Stir until combined and very smooth. Set aside to cool for a few minutes. In a large bowl, whisk together suger, eggs, vanilla extract and red food colouring. Add the chocolate mixture and mix until smooth. Add flour and salt and stir until just combined and no streaks of dry ingredients remain. Pour batter into the prepared tins or lined wells. To prepare the cheesecake mixture, beat the cream cheese, suger, egg and vanilla extract in a medium bowl until smooth. Distribute the cheesecake mixture over batter in pan. Swirl with a knife or spatula. Bake for 35-45 minutes (mine took about 55 minutes because it was on low temperature and it was quite a thick tin I used, 30 minutes on 350F and 25 minutes on 425F). Muffin sized brownies will take about 20-25 minutes to bake at the same temperature. A knife inserted into the cheesecake mixture should come out clean if its cook through and the edges will be lightly browned. (The one I made came out with a gooey center, tasted really good) Let it cool completely in the pan before removing it. (I was too impatient, wanted to see what it looked like, so I removed it when it was still warm, started cracking)
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Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
Rotating stand for smooth cake frosting and decorating