Ingredients
Method
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.Â
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.Â
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.Â
Drop teaspoons of the raspberry spread onto the cheesecake layer. Using a knife or thin metal skewer, swirl the spread into the cheesecake layer.Â
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.Â