تشيز كيك براونيز

Make cheesecake layer: In a bowl, mix Sky Cheese triangles and granulated sugar with a spatula until smooth.

Add heavy cream and blend with a hand mixer until creamy.

Add egg and vanilla, continue mixing until completely smooth; set aside.

Make brownie batter: Over a double boiler, melt dark chocolate and butter together.

In another bowl, whisk eggs, granulated sugar, and vanilla until pale and frothy.

Gradually add the melted chocolate mixture into the egg mixture, stirring gently to combine.

Sift in flour, cocoa powder, and salt; fold until just combined.

Line and grease a baking pan with baking paper and oil/butter. Pour half the brownie batter into the pan.

Dollop half of the cheesecake mixture over the brownie layer and swirl lightly with a toothpick.

Repeat with the remaining brownie batter and cheesecake mixture, swirling again.

Bake in a preheated oven at 180 °C for 27–30 minutes, until the top is set and a toothpick comes out with a few moist crumbs.

Let cool at room temperature, then refrigerate for at least 6 hours (or overnight) before cutting into clean squares.