I halved the cheesecake recipe but made the full packet of Lo-Dough; next time would do just half.
For
the base
• 1 Lo-Dough Brownie Mix
For the cheesecake topping:
• 800g of full-fat soft cheese
• 230g sweetener (we used granulated erythritol)
• 1 1/2 tsp vanilla extract / the seeds from a vanilla pod
• 3 large eggs, plus 1 yolk
• 60g of 70% chocolate
• 30g of cocoa
1. 1. Sieve the chocolate chips out of your
Brownie Mix. Save them for later.
2. In the 8.5-inch cheesecake tin, add the
Lo-Dough Brownie Mix and bake as per the packet instructions. Once baked, turn
your oven down to 110°C/230°F. Allow to the brownie to cool.
3. Add all your cheesecake ingredients (minus the chocolate and cocoa) to a
bowl and whisk thoroughly with an electric mixer until everything is fully
incorporated. Pour approx half into a separate bowl.
4. Melt the chocolate in the microwave (along with the saved chocolate chips)
approx for approx. 1 minute and then combine with the cocoa and half the
cheesecake mix.
5. Pour each mix over the cooled brownie and marble with the end of a knife.
Place in the oven to bake for 55 minutes. The finished cheesecake should have a
slight wobble in the middle. If it still looks too unset - give it another 5
minutes. After cooking, turn the oven off and open the door, but leave the
cheesecake cooling in the oven for a further 2 hours.
6. Transfer to the fridge and allow to cool and set overnight. It will be ready
to serve the next day!
·
Calories: 262 calories
·
Carbohydrates: 9 g
