Brownie cheesecake with topping

Ingredients for 1 servings:

• 100 g dark chocolate
• 125 g butter
• 2 eggs
• 125 g sugar
• 1 packet of vanilla sugar
• 125 g flour
• 50 g baking cocoa
• 150 g cream
• 100 g milk chocolate (Chocolate Chunks Milk) or chopped milk chocolate
• 600 g cream cheese
• 250 g low-fat curd cheese
• 200 g cream
• 1 egg(s)
• 200 g sugar
• 3 tbsp cornstarch
• 2 tbsp lemon juice
• 100 white chocolate
• 50 g cream
• 250 g strawberries
• 2 tbsp, leveled cornstarch
• 4 tbsp water

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 5 hours

Brownie kisses cheesecake

This recipe is designed for a springform pan with a diameter of 26 or 28 cm. Preheat the oven to 180 degrees Celsius or 160 degrees Celsius fan-assisted and grease the springform pan. For the brownie base, melt the dark chocolate with the butter in a saucepan and let cool slightly. Beat the eggs, sugar, and vanilla sugar with a hand mixer until frothy and the sugar is completely dissolved. Combine the flour and cocoa powder and stir into the egg mixture. Carefully stir in the cream and dark chocolate mixture. Fold in the chocolate chunks. Pour the brownie batter into the springform pan and bake at the specified temperature for 15-20 minutes. For the cheesecake filling, beat the cream cheese and low-fat quark with a hand mixer. Whisk in the cream, eggs, sugar, cornstarch, and lemon juice. Carefully pour the cheesecake filling onto the still-warm brownie batter. Bake for 50-60 minutes. After baking, turn off the oven and let the cake cool for about 1 hour with the oven door closed. Open the oven door and let the cake cool for another 15 minutes. The brownie cheesecake can be decorated with two alternative toppings: Either chop the chocolate and heat it slowly with the cream until the chocolate has melted. Spread it evenly over the cake. Alternatively, puree the strawberries and heat it slowly. Mix the cornstarch and water, stir into the strawberries and bring to the boil until the starch thickens the puree. Spread evenly over the cake. Refrigerate the cheesecake for at least 3 hours, preferably overnight. Tip: To cut the cake, dip the knife in hot water.