Recipe may contain gluten, tree nuts, milk, soy and sesame.
We’ve reimagined the retro ice-cream trifecta in this amazing brownie cheesecake mash-up. Pipe the strawberry milkshake topping high!
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
5 Method Steps
Step 1Preheat oven to 170C/150C fan forced. Lightly grease a 5cm-deep, 20cm square cake pan. Line base and sides with baking paper, allowing paper to overhang the sides.
Step 2Use electric beaters to beat the butter(130g unsalted butter, at room temperature) and 150g (1 cup) of icing sugar (300g (2 cups) icing sugar, sifted) in a bowl until pale and creamy. Add 2 eggs, 1 at a time, beating well after each addition. Beat in the flour (75g (1/2 cup) plain flour) and cocoa powder (30g (1/4 cup) cocoa powder, sifted, plus extra, to serve) until just combined. Beat in melted chocolate (130g dark chocolate, chopped, melted, cooled slightly) until the mixture is smooth and well combined. Pour into prepared pan and smooth the surface.
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Step 3Place the cream cheese (400g cream cheese, at room temperature, chopped), vanilla (2 tsp vanilla bean paste) and remaining icing sugar in a bowl. Use clean electric beaters to beat until smooth and creamy. Add remaining eggs, 1 at a time, beating well after each addition. Pour over the brownie layer. Smooth the surface. Bake for 1 hour 10 minutes or until firm to the touch and golden around the edges (the centre should still be pale). Set pan on a wire rack to cool completely.
Step 4To make the strawberry cream, use clean electric beaters to beat the cream (435ml (1 3/4 cups) thickened cream) and milk powder (140g (1 cup) strawberry-flavoured powder) in a bowl until firm peaks form.
Step 5Transfer brownie to a serving plate. Use a flat-bladed knife to spread a little of the strawberry cream over the top of the cheesecake. Transfer remaining cream to a piping bag fitted with a large plain nozzle. Pipe peaks of cream over the top of cheesecake. Dust with cocoa to serve.