Is there much more to say….?
I think it is. Cheesecake is for a lactose intolerant person the absolute enemy, usually, but thanks to the milk industry in Germany, they found a way how lactose intolerant people are able to enjoy milk products. If I did understand it right, they add the enzyme which divides the lactose sugar in it’s two sugars already. So people with the lactose problem don’t have that enzyme, that’s what makes it so hard to digest. (I hope that makes sense to you). Whatever! I was able to make and EAT that Cheesecake Brownie because I used lactose free Cream cheese. Hurray!
The texture was delicious rich, creamy and moist. Not at all dry.
Swirl Chocolate Cheesecake Brownie (by Donna Hay)
Ingredients for the brownie
185g (6 oz) butter or lactose free margarine, melted
1/4 cup cocoa powder, sifted
1 cup sugar
1 cup flour, sifted
Ingredients for the cheesecake
285g (9 1/2 oz) cream cheese (I used lactose free)
4 1/2 tablespoons sugar
Preheat the oven to 160 degrees Celsius (325 F). Place the butter, cocoa, sugar, eggs and flour in a bowl and beat with an electric mixer until smooth. Spoon into a 20cm (8 in) square slice tin lined with non stick baking paper.
To make the cheesecake, mix the cream cheese, sugar and eggs until smooth.
Place large spoonfuls of the cheesecake mixture on top of the chocolate mixture and swirl with a butter knife. Bake for 45-50 minutes or until set. Cool in the tin. Cut into slices.
Take a bite and enjoy!