Brownie Cheesecake – Lina Saad
A rich, yet a creamy and moist brownie based cheesecake by award-winning author and cook Lina Saad.
A greedy unforgettable and luxurious indulgence.
CAKE
INGREDIENTS
- 200g peanut butter
- 200g dark chocolate
- 220g condensed milk
- 2 eggs
- ¾ cup flour, sieve
- ¼ cup cocoa, sieved
- 1 cup walnuts
- 1 cup of pistachios
- 1 tsp vanilla
METHOD
- Into a bain marie (hot bath), melt the chocolate and the peanut butter. In the meantime, mix the condensed milk with the eggs and vanilla.
- Once the chocolate and the peanut butter have melted fold them into the egg and milk mix gently.
- Now add the dry ingredients (sieved flour and cocoa) and then bake in hot bath at 160°C for 35 minutes depending on the strength of your oven.
CHEESE TOPPING
INGREDIENTS
- 300g cream cheese
- 200g Nutella or good quality chocolate spread
METHOD
- Fold the cream cheese and chocolate spread together until evenly mixed together
- Add the mix on top of the baked brownie mix and decorate with some pistachios and walnuts on the top
- Let it set in the fridge for about 4 hours
- To release the brownie cheesecake from the mould, soak a tea towel with hot water and wrap it around the mould for a minute and then release or use a torch slightly and release.
Award-winning food author, Lina Saad, won the Gourmand World Cookbook Award 2018 for the ‘Best Book in the World’.
Representing the UK, chef Lina’s second cookbook ‘Ramadan Express’ was one of eight shortlisted for the Arab Cuisine category.
This is the second time she’s been awarded the Gourmand accolade after her debut cookbook ‘Land of White: Lebanese Cookery’ also triumphed in 2016.
Born in Sierra Leone, West Africa, Lina left for Lebanon to attend school in Beirut, before moving to London when she was 18 to study for a BA in Hotel Management at Westminster College.
Having previously run the acclaimed Lebanese restaurant Alicia on London’s Warren Street for several years, the mother of two now resides in west London as a full-time author and recipe developer.
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