Ingredients
125g 100% fruit raspberry spread, warmed
Brownie Layer
1/2 cup plain flour
1/2 cup white sugar
1/2 cup Dutch-processed cocoa powder
1/4 Tsp bicarbonate of soda
1/2 cup plain, fat-free Greek-style natural yoghurt
1 x 60g egg
3 Tbsp skim milk
1 Tsp vanilla extract
Cheesecake layer
250g light cream cheese
1 cup plain fat-free Greek-style natural yoghurt
2x 60g eggs
1/2 cup white sugar
1 Tsp vanilla extract
Method
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Preheat oven to 170 degrees Celsius fan-forced. Line a 20cm (base measurement) square cake tin with baking paper, allowing paper to overhang the sides.
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To make the brownie layer, combine flour, sugar, cocoa powder and bicarbonate of soda in a medium bowl. Whisk the yoghurt, egg, milk and vanilla together in a separate bowl. Add yoghurt mixture into flour mixture and mix until combined. Spread batter into lined tin.
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For the cheesecake layer, using electric beaters beat cream cheese, yoghurt, eggs, sugar and vanilla extract until well mixed. pour mixture evenly over brownie layer.
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Drop teaspoons of the raspberry spread onto the cheesecake layer. Using a knife or thin metal skewer, swirl the spread into the cheesecake layer.
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Bake brownies for for 30 minutes. reduce oven to 150 degrees Celsius fan-forced, bake for another 20 minutes or until cheesecake layer is set (the centre should not jiggle). Set aside in the tin on a wire rack to cool. Cover. Place in the fridge for at least 2 hours to chill. Cut into 20 pieces.
COOK'S TIP: Keep in an airtight container in the fridge for up to 1 week.
