GLUTEN-FREE DARK CHOCOLATE CHEESECAKE BROWNIES

PREP + COOK TIME 1 HOUR 45 MINUTES (+ COOLING) MAKES 24 PIECES

jug; stand jug in a small saucepan of simmering water. Stir until gelatine dissolves; cool for 5 minutes.

4 Beat cream cheese, sugar and egg yolks in a medium bowl with an electric mixer until smooth; beat in cream. Stir in the dark chocolate and gelatine mixture.

5 Beat egg whites in a small bowl with an electric mixer until soft peaks form; fold into cheese mixture. Pour filling into pan.

6 Combine white chocolate and extra cream in a small jug. Swirl white chocolate mixture through cheesecake mixture. Refrigerate overnight.

7 Spread extra dark chocolate over baking paper into a 20cm square. When set, break chocolate into small pieces.

8 Remove cheesecake from pan. Position the chocolate pieces around the cheesecake, pressing lightly onto the side.