Green Tea Hanjuku Cheesecake Brownies

Ingredient	Method
Brownies: 100g dark chocolate coin 100g butter 65g light brown sugar 2 A eggs 20ml water/milk 25g sour cream 95g AP flour 15g cocoa powder 1/2 tsp baking powder	1. Line the 7" square pan with parchment paper. Make it so that the paper sticks out about 1cm over the edges. Cut a circle out of parchment paper to place in the bottom. Preheat the oven to 170°C. 2. Place the butter and brown sugar in the bowl of an electric mixer and beat until light and creamy. 3. Add the eggs one at a time beating well after each addition. Add the melted chocolate and sour cream and mix to combine. 4. Sift the flour, cocoa powder and baking powder into the bowl and mix until just combined. 5. Pour the mixture into a square tin lined with baking paper and smooth out until even, tap the tray lightly to make sure there are no air bubbles. Set aside.
Hanjuku Cheesecake: 230g Cream cheese, soften 30g butter, melted 50g Egg yolk ( appr 2.5 A grade) 15g Cornstarch 2 tsp green tea powder 1 tbsp honey 60g Sour cream 25ml Milk / soya milk 75g Egg white (apprv 2 A grade) 60g Granulated sugar 5ml lemon juice	1. Place cream cheese into a bowl and use a whisk to cream it. Add the melted butter to the cream cheese in 3 batches. Combine well. 2. In a separate bowl, add the egg yolks and sifted cornstarch. Mix together until it's no longer lumpy. 3. Add sour cream to Step 2 and mix well. Add in the milk and combine well. 4. Pour Step 3 bit by bit into Step 1 and combine it well. Once it has been evenly combined, strain through a strainer 1-2 times. 5. Add the egg whites, lemon juice and granulated sugar to a clean bowl and whip with a whisk until soft peaks form. If you whip it too much, it will separate when baked, so be careful! 6. Add 1/3 of the egg whites to Step 5. Mix it in using cutting motions by scooping up from the bottom of the mixture. Add the rest of the egg whites and combine with a rubber spatula equally while keeping the air bubbles intact. 7. Pour onto the brownie batter and gently shake to even out the surface. 8. Place into the oven. Lower the temperature to 160°C and bake for 75-80 minutes. Once it has turned golden brown and elastic, it's done. 9. Leave in the pan until it cools. It will be soft so it falls apart easily. Once cooled, remove from the pan with the parchment paper. 10. Cover with plastic wrap and let it chill in the refrigerator for 1 day. This will allow the cake to settle and the flavors will blend together nicely!