Brownie cheesecake
Preparation: 40 min.

Brownie cheesecake

dessert chocolate cake

From Een pan

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Ingredients

This recipe is for 6 servings 

FOR THE BROWNIE LAYER:
100 g dessert chocolate 70% (see tip)
60 g butter
50 g ricotta
100 g almond flour
2 eggs

FOR THE CHEESECAKE LAYER:
250 g cream cheese (full fat - Philadelphia)
200 g ricotta cheese (full fat)
2 eggs
60 g sugar (or erythritol)

Supplies: baking paper and cake pan 25 x 10 cm

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recipe

Cut the butter into pieces and break the chocolate into pieces. Melt both together in a bowl in the oven at 50°C. When the butter and chocolate have melted, remove the bowl from the oven. Meanwhile, raise the oven temperature to 180 °C. Stir together the butter and chocolate, add the eggs one at a time, then the almond flour and ricotta. Place a sheet of baking paper in the cake pan and pour in the chocolate mixture (taste it already, so delicious!). 

In another bowl, mix the cream cheese, ricotta, eggs and sugar until evenly blended. Carefully pour this over the chocolate layer. 

Bake the brownie cheesecake in the oven for 20 minutes. 

Let the cake cool completely before removing it from the mold and cutting it into pieces (see tip). Enjoy! 

TIP: DESSERT CHOCOLATE
Dessert chocolate is specially designed to be incorporated into desserts. It is dark chocolate that melts easily and is ideal for use in recipes.

Ordinary edible chocolate, such as bars or tablets, can take on a strange texture when you try to melt it. This is because they often have extra ingredients added to them that are suitable for eating directly, but not for baking or cooking.

So choose dessert chocolate if you want perfect results for your desserts! 

TIP: BAKE FOR 20 MINUTES AND LET COOL
Do not bake the cake longer than necessary, otherwise the brownie layer will dry out. Let the cake cool completely before cutting it, only then will it get the right firmness. Especially the cheesecake layer only stiffens when it cools down.

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one pan - sample cover

Dit recept komt uit mijn nieuwste boek "Eén pan"

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