Preparing the Chocolate Brownie

Cup of Yum
1. Preheat the oven to 180° C / 350° F and grease or line a 21 cm×21 cm (8” x 8” ) pan with parchment paper and set aside.
2. Melt the butter and chocolate in a glass heat-resistance bowl with the bain-marie method (place the bowl in a saucepan ⅓ filled with simmering water, without touching the bowl to the water).
3. Once melted, take the bowl from the saucepan and whisk the mixture until combined well. 
4. Add the sugar to the mixture and whisk until it is homogeneous and shiny.
5. Add the eggs to the chocolate mixture along with the vanilla paste, and whisk them for 5 minutes. 
6. In a separate bowl, mix the cocoa powder, flour, and salt.
7. Gently fold the dry ingredients into the wet mixture. Do not over-mix at this stage. The dry mixture does not have to mix completely (read above the tips and tricks for making the perfect brownies). 
8. Spread the batter into the pan. The batter will be very thick. Set it aside and proceed to prepare the cheesecake topping.

Preparing the Cranberry Cheesecake Topping

1. Place the cream cheese and icing sugar in a bowl and whisk together until fluffy.
2. Add the eggs, one at a time, and keep whisking until nicely combined.
3. Lastly, add the flour, cream, and vanilla, and beat just enough to combine without overmixing it at that stage.
4. Stir in the cranberry sauce and pour the mixture over the chocolate brownie batter.
5. Place the cake tin in preheated oven and bake the cake for 22 to 25 minutes, until the sides of the cheesecake slightly turned brown, but the middle is still wobbly. Do not open the oven door during baking your cheesecake brownies.
6. Switch off the oven and leave the cake in for 10 minutes with the oven door slightly open to avoid any cracks on your cheesecake.
7. Remove the cheesecake brownies from the oven, cool them completely in the tin, and then put the tin in the fridge overnight to set the cheesecake.