Chocolate Brownie Cheese Cake

Micky made this cake for a dinner party to celebrate the second half of Succot... we were lucky enough to have leftovers brought home! I absolutely love a good Jewish baked cheese cake, so when I cut a slice I tried to spoon out that part from the chocolate. Cheese and chocolate? I wasn't too sure about that. I am now however sold, ka'ching! The cheese cake part was soft and moist, and then came the chocolate. The chocolate brownie texture that I love... dense and chocolaty but not too rich, with crumbly melt in your mouth edges. The sweet flavour of the chocolate with the softer more "savoury" flavour of the cheese balanced this cake out beautifully.

Cheese Cake Ingredients:
250g creamed cheese (30% fat)
250g cream cheese (5% fat)
100g melted butter
3/4 cup (150g) sugar
2 teaspoons vanilla essence
3 eggs
1 tablespoon (10g) corn flour

Chocolate Brownie Ingredients:
300g dark chocolate
200g butter
4 eggs
1 cup (200g) sugar
1 cup (240g) dark brown sugar
1 1/4 cup (180g) flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (100g) chopped walnuts (optional)

Cheese Cake
Mix the cheese, butter, sugar, vanilla essence and eggs together
In a separate bowl mix the corn flour with a cup of the cheese mixture, then combine it all together

Brownies
Melt the chocolate and butter together
In a separate bowl, beat the eggs with the white and brown sugar then add the melted chocolate
Add the flour, baking powder, salt and mix together. If you chose to add nuts, add them here

Put 2/3 of the brownie mixture into a greased baking dish
Slowly pour the cheese mixture over the chocolate
Spoon the rest of the chocolate mixture on top
Bake at 170 degrees for an hour until the cheese is brown and the whole cake is stable. Cool and put into the fridge for at least 2 hours