Brownie Cotton Cheesecake

Ingredient	Method
Brownie: 100g dark chocolate coins, melted 100g unsalted butter 65g brown sugar 2B Eggs 80g LP flour 20g milk 20g cocoa powder 1 tsp vanilla essence 1 tsp baking powder	1. Grease and line a 8@9" cake pan. 2. Preheat oven to 180C (top and bottom heat). 3.  Place the butter and brown sugar in the bowl of an electric mixer and beat until light and creamy. 4. Add the egg, one at a time beating well after each addition. Add the melted chocolate, milk and vanilla essence and mix to combine. 5. Sift the flour, cocoa and baking powder into the bowl and mix until just combined. Pour batter into prepared pan. Bake for 15-20 min. Set aside.
Cotton Cheesecake: A: 130g full milk 185g cream cheese 3 slides of sandwich cheddar cheese, (60g) 30g butter B: 70g flour 35g corn flour 5B egg yolks pinch of salt 1tsp baking powder C: 5B egg whites 110g sugar 1/4 tsp cream of tartar	1. Cook all ing A with low heat until all melted. Pass through a sieve to remove big lump. Set aside and cool completely. 2. Mix  step (1)  into the ing B with hand whisk until a smooth paste is formed and no lumps are visible. 3. In another clean mixing bowl, whisk egg white and cream of tartar until bubble stage, gradually add sugar and whisk until soft peak form.  4. Add ⅓ of meringue from (3) into (2) and mix well. Add the remaining meringue and fold to combine using a rubber spatula. 5. Pour batter into brownie and tap to remove bubble. 6. Bake at 170C for 50-60mins or until golden brown with bain marie method.