What happens when you bring a cheesecake and brownie into one sweet dish? You get a Breesecake of course! Combining the delicious chocolate brownie base with a beautiful cheesecake topping, this Breesecake is a MUST EAT!
* to make a flaxseed egg, combine 1 tbs of flaxseed meal with 2 tbs water and combine.
Preheat oven to 180C
Heat butter and chocolate in the microwave until melted.
Stir in the eggs, flour, vanilla, cacao powder, salt and Natvia.
Pour into a greased and baking paper lined 20cm brownie tray and bake for 25-30 minutes. Or until a skewer inserted comes out clean. Stand until cooled.
To make the cheesecake layer, sprinkle gelatine over ¼ cup of water in a heatproof bowl. Place the heatproof bowl in a saucepan of simmering water until gelatine is dissolved. Remove from the saucepan and keep warm.
Beat vanilla, cream cheese and Natvia until smooth. Beat in cream, lemon and lemon zest until combined. Add the gelatine and beat until combined. Pour over the top of the brownie base and chill overnight or until set.
Sprinkle with extra cacao powder and slice into squares.