Cheesecake based on brownie
4 servings
60 minutes
Brownie-based cheesecake is a combination of two legendary desserts united in one masterpiece. The layers of rich chocolate brownie create a dense, moist texture, while the delicate cheese mass with currant puree adds a refreshing tartness and velvety flavor. This dessert was born as a culinary experiment that became a true discovery for gourmets. The perfect balance of sweetness and light acidity makes it an excellent choice for morning coffee or an elegant dinner. Served chilled to reveal the full depth of flavors, and the currants give it a special aroma. Ideal for festive tables, romantic evenings, or simply enjoying the moment.
1
Mix flour with salt and cocoa.
- Wheat flour: 40 g
- Salt: pinch
- Cocoa powder: 70 g
2
Beat the eggs, gradually adding sugar (200 g) and vanilla. The mixture should become fluffy. Add softened butter and continue beating. Add flour and mix thoroughly. Pour the batter into a mold and set aside.
- Chicken egg: 3 pieces
- Sugar: 400 g
- Vanilla: pinch
- Butter: 115 g
- Wheat flour: 40 g
3
Turn the currants into puree by mixing with 200 g of sugar. Add cottage cheese, yogurt, and an egg. Whisk well and pour over the dough.
- Blackcurrant: 250 g
- Sugar: 400 g
- Curd cheese (tvorog): 100 g
- Yoghurt: 2 tablespoons
- Chicken egg: 3 pieces
4
Bake at 180–200 degrees for 50 minutes. Serve when cooled.
