Theresa's Birthday Cake

Strawberry Cheesecake Brownie
Source : The Hummingbird Cookbook

For the Brownie:
200 dark chocolate, roughly chopped
200 g unsalted butter
250g icing sugar
3 eggs

For the cheesecake:
400g cream cheese
150g icing sugar
1/2 tsp vanilla extract
2 eggs

For the cream topping:
300ml whipping cream
100g icing
150g Strawberry (blend), plus extra to decorate

Method:
1. Preheat the oven 170c/Gas 3.
2. For the brownie : melt the chocolate in a heatproof bowl over a pan of simmering water.
3. Cream the butter and sugar in a food mixer. Add the eggs one at the time mixing well.
4. Gradually beat in the flour then turn the mixer up to high speed for a littel longer until the mixture is smooth. Slowly pour in the melted chocolate and mix throughly.
5. Pour the mixture into a baking tray lined with greaseproof paper and smooth over with a palatte knife.
6. For the cheesecake : using an eletric mixer, combined the cream cheese, sugar and vanilla and beat until smooth and thick.
7. Add one egg at a time, be careful not to overmix as the mixture can split.
8. Spoon on top of the brownie ixture and smooth over with a palatte knife. Bake in the preheat over for 30-40 minutes or until the cheesecake is firm to touch and light and golden around the edges.
9. Leave to cool completely then cover and refridgerate for 2 hours or overnight if possible.
10. For the cream topping: beat the cream, sugar and blended strawberries until firm but not stiff. Spread the topping over evenly and decorate with strawberry.