Lemon Brownie Cheesecake

Ingredient	Method
Brownie: 75g dark chocolate coins, melted 75g unsalted butter 45g brown sugar 1A Egg, apprv 68g 120g LP flour 25g milk 15g cocoa powder 1 tsp vanilla essence 1 tsp baking powder	1. Grease and line a 8" 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.
Lemon Cheesecake: 350g cream cheese 40g butter 60g caster sugar 60g condensed milk 3A eggs 110g sour cream 25g milk 50g lemon juice 1 lemon zest 7g lemon powder 30g corn starch 30g LP flour 1tsp vanilla extract 5g cocoa powder	1. Beat together the cream cheese, butter, condensed milk, sugar, and vanilla extract until thick and creamy. 2. Add the egs, one at a time and continue mixing until the mixture is well blended. 3. Fold in lemon juice, lemon zest, lemon powder, sour cream, milk, flour and corn starch and mix until well combined. 4. Reserved 2-3tbsp of batter and mix with cocoa powder to create marble on top. This is optional. 5. Pour batter into brownie and tap to remove bubble. 5. Bake at 160C for 60-70mins or until golden brown with bain marie method.