Brownie cheesecake

Step 1/6

• 20 g bittersweet chocolate
• 20 g butter
• ⅓ eggs
• 10 ml milk
• 33⅓ g sugar
• 16⅔ g all-purpose flour
• ⅛ tsp salt

• oven
• small saucepan
• stand mixer or hand mixer with beaters

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.

Step 2/6

• butter for greasing
• flour for dusting

• springform pan
• spatula

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.

Step 3/6

• 83⅓ g cream cheese
• 25 g sugar
• ½ eggs
• 20⅞ g sour cream
• ⅛ tsp vanilla extract

• large bowl
• whisk

In the meantime, add cream cheese, remaining sugar, remaining eggs, sour cream and vanilla extract to a large bowl. Whisk until smooth.

Step 4/6

• oven
• spatula

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.

Step 5/6

• knife

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.

Step 6/6

• 16⅔ ml whipping cream
• ⅛ tbsp confectioner's sugar
• fresh raspberries for serving

• stand mixer or hand mixer with beaters

Beat cream and confectioner's sugar until stiff. Spread a thin layer of whipped cream over the cake and serve garnished with fresh raspberries.

Enjoy your meal!