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Red velvet cheesecake brownie

This delicious recipe was sent in by one of our customers, so is copywrite of DJ. Many thanks DJ for sending it in for us to share. If you have a recipe you would like to share with us please email sophie@steenbergs.co.uk or contact us via twitter or facebook.

Makes 12 squares (using 8" square tin  - deep sided / loose bottom)



Cheesecake Layer Ingredients



  1. Preheat oven to 350 F or Gas 4. Grease  Baking tin  and line with parchment - sides to a height of at least 2".
  2. Mix together Palm Sugar, Beetroot Powder, Vanilla, Chocolate powders and melted butter.
  3. Whisk eggs and stir into mixture gradually. Add in flour and ensure all items are well incorporated.
  4. Reserve 1/3 Brownie mixture (for use on top of cake) and pour remaining batter into prepared tin.
  5. Smooth with Palette knife and cover base of tin.
  6. For cream cheese layer, cream together cream cheese , caster sugar, beaten egg and vanilla until smooth.
  7. Spread cream cheese layer gently over brownie mix
  8. Dollop on reserved Brownie  mixture on top, using Palette knife to swirl two colours of mixture.
  9. Bake for 30 - 45 mins in preheated oven. NB If large eggs are used baking time will be more like 45 mins!
  10. Allow to cool in tin for 15 - 20 mins.Transfer to a cutting board and cut into 12 squares. Eat warm or cold


NB The Coconut Palm sugar gives a rich caramel flavour. You may prefer to use Demarara instead!


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