The perfect Easter indulgence, creamy baked cheesecake to cut through the chocolatey richness of our Gluten Free Brownie.
-100g butter or dairy-free alternative
-115g cream cheese
-100g Cadbury’s mini eggs
-First, preheat the oven and line a square 8inch baking tin.
-Then make the cheesecake mix, in a bowl beat together 1 egg, the cream cheese and sugar and put to one side.
-Melt 100g of butter carefully and leave to cool for a bit.
-Place the brownie mixture in a mixing bowl and make a well in the centre. Crack 3 eggs into the well, add the melted butter (once cooled) and mix everything together until well combined.
-Place about 3/4 of the brownie mixture into the lined tin, then dollop blobs of the cream cheese mixture on, before pouring the rest of the brownie batter on top.
-Using a knife or skewer, cut through the mixture to create a swirled marble design.
-Bake for 15-20 minutes then scatter over the mini eggs and bake for a further 10-15 minutes, until you can insert a skewer and it comes out clean.
-Leave to cool thoroughly before eating.