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Neapolitan cheesecake brownie slice recipe
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Prep Time:
30 minutes
Cook Time:
70 minutes
Total Time:
100 minutes
Retro ice-cream flavors meet in a decadent brownie cheesecake with a swirl of strawberry milkshake on top.
Ingredients:
  • 130g unsalted butter, at room temperature
  • 300g (2 cups) icing sugar, sifted
  • 75g (1/2 cup) plain flour
  • 30g (1/4 cup) cocoa powder, sifted, plus extra, to serve
  • 130g dark chocolate, chopped, melted, cooled slightly
  • 400g cream cheese, at room temperature, chopped
  • 2 tsp vanilla bean paste
  • 435ml (1 3/4 cups) thickened cream
  • 140g (1 cup) strawberry-flavoured powder
Instructions:
  • Preheat your oven to 170C/150C fan forced. Lightly grease a 5cm-deep, 20cm square cake pan and line it with baking paper, ensuring the paper overhangs the sides.
  • Beat butter and 150g (1 cup) of icing sugar with electric beaters until pale and creamy. Incorporate 2 eggs, one at a time, beating well after each addition. Mix in flour and cocoa powder until just combined, then add melted chocolate and mix until smooth. Pour the mixture into the prepared pan and smooth the surface.
  • In a bowl, combine cream cheese, vanilla, and the rest of the icing sugar. Use electric beaters to blend until smooth. Gradually add the remaining eggs, one at a time, beating well. Pour the mixture over the brownie layer, smoothing the top. Bake for 1 hour and 10 minutes until golden brown and firm to the touch with a slightly pale center. Allow to cool completely on a wire rack.
  • For the strawberry cream, whip the cream and milk powder together in a bowl using electric beaters until stiff peaks form.
  • Place the brownie on a serving plate. Spread a layer of strawberry cream on top of the cheesecake using a knife. Fill a piping bag with the remaining cream and pipe decorative peaks on top of the cheesecake. Finish by dusting with cocoa before serving.

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