|120 g||bittersweet chocolate|
|350 g||sugar (divided)|
|100 g||all-purpose flour|
|500 g||cream cheese|
|125 g||sour cream|
|1 tsp||vanilla extract|
|butter for greasing|
|flour for dusting|
|fresh raspberries for serving|
|100 ml||whipping cream (optional)|
|1 tbsp||confectioner's sugar (optional)|
Try our London fog as a pairing: the bergamot flavor of the tea provides a light counterpart to the creamy cheesecake and rich brownie.
Preheat oven to 180°C/350°F. In a small saucepan, melt butter and chocolate over medium-low heat. Set aside. In a stand mixer, beat some of the eggs, milk, and part of the sugar. Add molten butter and chocolate mixture and beat until well combined. Add flour and salt and beat until smooth.
Grease a springform pan with some butter and dust with flour if needed. Add brownie dough and smooth out surface. Bake in the preheated oven at 180°C/350°F for approx. 25 min.
In the meantime, add cream cheese, remaining sugar, remaining eggs, sour cream and vanilla extract to a large bowl. Whisk until smooth.
Remove springform pan from oven and reduce temperature to 160°C/320°F. Fill cream cheese mixture into pan and smooth out surface. Return to oven and bake for approx. 50 – 55 min. until the filling has set.
Remove cake from oven. Let cool a little before running a small, sharp knife along the inside edge of the pan. Open pan and remove sides. Once the cake has cooled, transfer to refrigerator and chill for at least 4 hrs or ideally overnight.