Gluten Free Brownie Cheesecake Poppy Seed Cake
A delicious combination of brownies and cheesecake with the addition of poppy seed for a crunchy texture.
Cheesecake with Poppy Seed:
Preheat an oven to 180C (160C fan ovens).
Line with parchment paper a 20cm x 30cm baking tin.
Melt the chocolate and butter over a pan of simmering water or in a microwave, stir and cool down.
Beat together all the cheesecake ingredients (excluding the poppy seed) till combined, then stir in the poppy seed.
For the brownie part, beat the eggs with sugar with an electric whisker till thick and creamy.
Add the cooled down chocolate mixture and stir; add the flours and mix well.
Pour half of the brownie mix to the prepared tin, add the cheesecake mix and then put dollops of the left brownie batter on top.
Using a spoon handle, mix the mixtures with spiral movements.
Put the cake to the hot oven and bake for 40-45 minutes.
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