Mini Brownie Cheesecakes

Ingredients for 1 servings:

• 115 g butter
• 55 g chocolate, dark
• 1 tsp vanilla sugar
• 175 g sugar
• 2 eggs
• 115 g flour
• 25 g cocoa powder
• 1 pinch of salt
• 450 g cream cheese
• 125 g sugar
• 2 eggs
• 1 tsp cornstarch
• 1 tsp vanilla sugar
• ¼ orange(s), organic, grated peel

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 32 minutes; Total time approx. 52 minutes

for 16 pieces

Line the wells of a muffin tin with paper baking cups. Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit). Melt the butter and chocolate and let cool slightly. Beat the eggs thoroughly with the sugar and vanilla sugar until fluffy. Mix the flour, cocoa powder, and salt. Gently stir the chocolate and butter into the egg and sugar mixture, then add the flour just enough to form a smooth batter. Divide the batter among about 16 cups, filling them about halfway. Prebake for about 12 minutes. Meanwhile, prepare the filling: Beat the cream cheese, sugar, vanilla sugar, eggs, orange zest, and cornstarch until smooth, but do not beat until fluffy. After the prebake time, pour the cream cheese mixture onto the brownie layer, filling the cups just below the rim. Bake for another 20 minutes, or until the cheese filling is firm but not browned. Let the cakes cool in the muffin tin. Remove from the oven. Chill for a few hours, decorate with chocolate sauce and caramel sauce and fruit of your choice.