Cheesecake Brownies
12 servings
80 minutes
Cheesecake brownie is the perfect combination of two desserts: rich chocolate brownie and creamy cheesecake. This dessert originates from American cuisine, where harmony of flavors and textures is appreciated. The velvety brownie with a rich cocoa flavor is complemented by an airy cheese layer, creating a delightful contrast. During baking, the cheesecake mixture caramelizes slightly, giving the pastry a special depth of flavor. Cheesecake brownie is a versatile dessert that is perfect for both cozy family tea times and festive gatherings. It can be served warm or chilled, accompanied by fresh berries, whipped cream, or chocolate sauce. This dessert offers not only gastronomic pleasure but also a sense of home comfort.
1
Preheat the oven to 180 degrees. Grease the mold with butter, you can also line the bottom with parchment paper greased with butter.
2
Let's start with the brownie base. In a deep bowl, mix flour, salt, and cocoa.
- Wheat flour: 1 g
- Salt: 1 teaspoon
- Cocoa powder: 2 tablespoons
3
Melt dark chocolate and butter in a water bath. Turn off the heat but keep the mixture in the water bath. Add sugar — white (1.5 cups) and brown. Stir until the sugar dissolves. Remove the mixture from the water bath and cool to room temperature.
- Dark chocolate 70%: 300 g
- Butter: 200 g
- Sugar: 2 glasss
- Brown sugar: 0.5 glass
4
Add 3 eggs and mix. Add one more egg and mix again. Add the fifth egg and mix again. Add vanilla extract (2 teaspoons) and mix one more time.
- Chicken egg: 7 pieces
- Chicken egg: 7 pieces
- Chicken egg: 7 pieces
- Vanilla extract: 2.3 teaspoons
5
Add the dry mixture of ingredients (flour, salt, and cocoa) to the prepared mass and mix thoroughly until the dry ingredients are fully incorporated.
- Wheat flour: 1 g
- Salt: 1 teaspoon
- Cocoa powder: 2 tablespoons
6
Let's move on to the cheesecake part. It's simple: combine soft cheese (can be mascarpone, can be 'Almette', etc.), ricotta, and sugar (the remaining 0.5 cup). Add egg yolks (2 pieces) and vanilla extract (1/4 teaspoon) and mix until smooth.
- Soft cheese: 225 g
- Ricotta cheese: 225 g
- Sugar: 2 glasss
- Chicken egg: 7 pieces
- Vanilla extract: 2.3 teaspoons
7
Pour the brownie mixture into the mold and level it with a spatula. Now, make 8 'plops' of cheesecake mixture on top and gently spread each 'plop' over the brownie layer with circular motions.
8
Bake for 40–50 minutes. Check readiness with a toothpick: if it's done, a few moist crumbs will stick to the toothpick. Let it cool and serve!