New York Brownie Filled Cheesecake

Ingredients for 1 servings:

• 300 g dark chocolate, various varieties
• 130 g sweet cream butter
• 1 tsp mayonnaise
• 1 tbsp walnut oil
• 140 g wheat flour type 405
• 3 tbsp, heaped cocoa powder, unsweetened
• ½ tsp baking powder
• 70 g sugar
• 70 g cane sugar, preferably mixed cane sugar
• 70 g cane sugar, moist
• 1 tbsp, heaped vanilla sugar, preferably homemade
• ½ tsp salt
• 3 eggs, size XL
• 1 tsp, leveled espresso powder, preferably freshly ground
• 1 tsp, heaped vanilla paste
• 1 tbsp rum
• Walnut oil and possibly flour for the mold
• 150 g wholemeal biscuits
• 80 g sweet cream butter
• 50 g cane sugar, moist
• 6 eggs, size XL
• 300 g cane sugar, fine
• ½ tsp salt
• 900 g double cream cheese
• 250 g sour cream
• 250 g whipped cream
• 1 lemon(s), organic
• 1 tbsp vanilla paste
• 2 tbsp wheat starch
• Fat for the mold
• 300 g raspberries and blueberries or other berries
• 1 lemon(s)
• 2 tbsp cane sugar, fine
• 2 tbsp cane sugar, moist
• 2 tsp, heaped wheat starch

Instructions

Working time approx. 2 hours; Rest time approx. 9 hours; Cooking/baking time approx. 2 hours 45 minutes; Total time approx. 13 hours 45 minutes

For the brownie, preheat the oven to 180°C (top/bottom heat ideally “special top/bottom heat” or similar). Line the bottom of a 26cm baking pan with baking paper and grease with walnut oil. Flour if necessary. Chop the dark chocolate into small pieces and mix. Melt 200g of the chocolate with 120g of butter. Remove from the heat and stir in the walnut oil, mayonnaise, coffee powder, vanilla paste, and rum one at a time and let cool. Beat the eggs, salt, and sugar until frothy. Slowly stir in the lukewarm chocolate mixture on high, stirring constantly. Mix the flour, cocoa, and baking powder, sift, and stir in. Fold in the remaining chocolate. Pour the batter into the baking pan and bake for 20-30 minutes, until the edges are a nice dark brown and a skewer test shows no sticky batter, but rather a nice brownie consistency. After baking, remove from the pan and let cool. Then cut off about 2 cm thick pieces. Set the bottom part aside, and the top part is broken. For the New York cheesecake, preheat the oven to 220°C (top/bottom heat ideally “top/bottom heat special” or similar). Line a 28 cm baking pan with baking paper and grease the sides. Grind the whole-wheat biscuits to a fairly fine consistency. Melt the butter and stir in the sugar until completely dissolved. Remove from the heat and stir in the biscuit crumbs. When an even consistency is achieved, pour into the baking pan and spread with a spoon. Place plastic wrap over the top and press down firmly with your hands. Let it set in the refrigerator for at least 20 minutes. For the cheese mixture, beat the eggs, salt, and sugar until frothy, so that the sugar and salt are dissolved. Stir in the cream cheese, sour cream, and heavy cream one after the other. Squeeze the lemon and zest. Stir both into the mixture. Stir in the vanilla extract. Add the cornstarch and mix until smooth. Then take the brownie base out of the fridge and pour 2/3 of the mixture into the cookie sheet. Use a spoon to pour the mixture into, as otherwise the base could crack, ruining both the base and the mixture. Let it rest in the fridge for 20 minutes. Place the brownie base on top, bottom side up, and press down until the edges are framed by the mixture. Spread the remaining mixture on top and let it rest in the fridge for another 20 minutes. Then bake in a preheated oven at 220°C for 15 minutes, then reduce the temperature to 135°C and bake for a further hour. Then turn off the oven and let it cool in the oven for one hour. Do not open the oven during the entire baking time! For the fruit purée, squeeze the lemon. Purée the juice with the berries in a blender. Season with sugar until you get a tart, fruity mixture. Finally, mix in the cornstarch. Chill. After the cake has stood in the switched-off oven for an hour, remove it and carefully spread the fruit purée on top. Cover with cling film, pressing directly onto the purée to ensure no air can reach the cake. Refrigerate for at least 8 hours. Carefully cut from the pan and serve. Makes approximately 16 slices. Inspired by Sukeyhamburg’s New York Cheesecake https://www.chefkoch.de/rezepte/2344541372996453/Amerikanischer-New-York-Cheesecake-so-wie-der-beruehmte-Lindy-s-Cheesecake-in-New-York.html