Brownie cheesecake

Ingredients for 1 servings:

• 200 g dark chocolate
• 120 g butter
• 200 g sugar
• 100 g flour
• 50 ml milk
• 2 eggs
• 500 g cream cheese, well drained
• 150 g sugar
• 1 packet of vanilla sugar
• 130 g natural yogurt
• 3 eggs
• 2 bowls of raspberries or other fruits
• Fat and flour for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 3 hours 50 minutes

simple, ingenious

Preheat the oven to 180°C (top/bottom heat). Grease a 22-23 cm springform pan and dust with flour or use baking spray. For the brownie, melt the butter and dark chocolate in a saucepan over low heat. Stir constantly and make sure the chocolate doesn’t burn. If the stove is on level 1-3, the heat is sufficient, as the chocolate should only be lukewarm. Then remove the chocolate-butter mixture from the heat and stir in the sugar. Using a hand mixer, mix the chocolate mixture with the eggs and milk. Make sure the chocolate mixture is no longer warm, otherwise the eggs will curdle; this is best done with a fingernail test. Now add the flour and mix everything again. Then pour the batter into the springform pan and smooth it out. Bake the cake for 20-25 minutes. After 25 minutes, remove the cake base from the oven and reduce the heat to 160°C. While the brownie is out of the oven, prepare the cheesecake mixture. The brownie shouldn’t cool completely, but it should be taken out of the oven for about 5-10 minutes. To make the cheesecake mixture, first mix the sugar with the cream cheese, eggs, and vanilla sugar. Stir in the yogurt. When using the cream cheese, make sure to drain any liquid from the package so the batter doesn’t become too runny. The batter will be very runny, but will set during baking. Spread the cheesecake mixture over the brownie. Tip: If you have an adjustable springform pan, you can reduce the size a bit so the batter doesn’t run over the sides. With a regular springform pan, you can do without reducing the size. Bake the cake for another 55 minutes, until the cheesecake mixture is firm. Let the cake cool, then decorate with raspberries or other fruit.