Lately I’ve been finding new ways of using leftovers. Well, if you have left over brownies (or cake), then you can turn it into a yummy base for a cheesecake!
In my case, I also had left over cream cheese and sour cream, so they all went in to this delicious cherry cheesecake.
Brownie-based cherry cheesecake
This recipe is for a half sized cheesecake, in a 7 in / 8 cm tin (double it for a 9 in cake and bake for 1 hour 3o mins)
Left over moist brownies for base (otherwise use 1T cocoa, 40 g melted butter, 150 g crushed biscuits)
150 g each of cream cheese and sour cream
100 ml milk
2 tsp vanilla extract
1/2 c morello cherries, drained
Crumble the brownies and press to make a base in the cake tin. (Or mix biscuit, butter and cocoa together and use that as the base. Chill at this stage if you’re using biscuits and butter.)
Put everything else except cherries into a bowl and beat in a food processor or with a wooden spoon to combine. (It helps to soften the cream cheese and sour cream first by leaving it at room temperature.)
Stir in some of the cherries, and pour everything on top of the base. Scatter some cherries on top.
Bake at 150C for 50 minutes until set. Cool then chill in the fridge before serving.
Adapted from Woman Magazine’s Chocolate Cherry Cheesecake
Bake at 140°C fan for 50 minutes until set.