Chocolate & Cream Cheese Slice

I came across this recipe while surfing food blogs. This is the result of my attempt.
A few things I should have done to get it right.
(1) I should have allowed the cream cheese mixture to set properly in the freezer as recommended. Before the cheese mixture could set properly, I poured in the cake layer causing the cream cheese to flow to the side of the tin. (See picture and note the uneven layers)

(2) I should have used a 9-inch square tin. Instead I used an 8-inch round tin. This caused the layers to be thicker and it took a longer time to bake. It took 1 hour and 10 minutes to be done instead of 50 minutes.

There are 3 layers to this chocolate cheese slice.

1st Layer: (biscuit)

60g butter, melted and cool
65g plain flour and 2 tablespoons cocoa, sifted together
2 tablespoons caster sugar
1 tablespoon milk
1/2 teaspoon vanilla essence

1. Grease a 9-inch square tin and line with parchment paper.

1. Mix flour, cocoa and sugar.

2. Pour in butter, milk and vanilla essence and mix with flour to form a dough.

3. Press dough evenly onto the base of the tin and freeze for 30 minutes.

4. Pre-heat oven to 170 degrees C.

5. Bake the base direct from freezer for 20 minutes. Remove and cool.


2nd Layer: (cream)

250g cream cheese
65g caster sugar
1 egg, lightly beaten
2 teaspoons vanilla essence

1. Cream cheese and sugar till light and fluffy.

2. Add egg and vanilla essence and mix till smooth.

3. Pour over the 1st layer and freeze for 30 to 40 minutes to set the cheese mixture.


3rd Layer: (brownie)

125g milk chocolate, chopped
125g butter
2 eggs
100g caster sugar
35g plain flour, sifted

Icing sugar for dusting top

1. Melt butter and chocolate and stir till smooth. Leave to cool.

2. Whisk eggs and sugar till thick.

3. Stir eggs into chocolate mixture with a wooden spoon.

4. Then fold in flour gently.

5. Pour over the cream cheese layer and bake at 106 degrees C for about 50 minutes or till top layer is firm to the touch.

6. Remove from the tin and dust top with icing sugar. Cool before slicing.



Overbaking probably caused the top to crack.

The 3 layers should be evenly spread. Note the uneven cream layer and the thick cake layer.
Though it turned out disastrous-looking, it tasted fine.(Looks aren't everything.)