Once you bite into these divine little morsels of pure joy you will wonder how you have managed to make it this far in life without them. But not to worry, now you have the recipe at hand you can make them when very the urge of pure joy strikes.

Buon appetito.

BAKING PAPER: Cheesecake Brownie

Makes: 20cm x 30cm slice tin with 4cm high sides slice tin

Brownie:
135g best-quality dark chocolate
180g unsalted butter
260g caster sugar
3 eggs, lightly beaten
1/2 vanilla pod, seeds only
145g plain flour, sifted
30g best-quality cocoa powder

95g chopped walnuts

Cheesecake:
400g cream cheese
110g caster sugar, sifted
1/4 vanilla pod, seeds only
2 eggs
1 1/4 tbsp custard powder
300ml pouring cream

200g raspberries

Preheat oven to 165C. Line slice tin with baking paper and set aside. to make brownie. In a clean bowl, over a saucepan of boiwling water, melt butter and chocolate and butter. Once melted, remove from heat and add sifted sugar, using a spatula to fold in. Add eggs and vanilla, continuing to mix. Finally folding in sifted flour, cocoa and walnuts, until all combined, and pour into prepared tin.

For the cheesecake, in a clean bowl with electric mixer beat together cream cheese, caster sugar and vanilla for 3 minutes. Add eggs, one at a time. Fold in custard powder and cream using a spatula. Pour cheesecake mix evenly over brownie mix, then using either the end of a spoon or your finger, randomly swirl mixes together. Scatter raspberries on top. Pop into oven and bake for 45 minutes. Remove from oven and allow to cool completely before slicing.