The brownie cheesecakes are delicious treats born from the union of two American recipes: the brownies and the cheesecake. The recipe I propose is a my version from 2016, which I have rewritten and adjusted in recent days; after many years, this irresistible dessert is back in the spotlight. Could I not propose it to you? Absolutely not.
Very simple to make, it consists of two layers, at the base, you will find a very soft brownie while the surface is made of a very delicate ricotta cheesecake. To make it even more delicious, I added a dark chocolate ganache with which you can cover the dessert or serve it in its more classic version.
If you want to add a fresh note, you can decorate the surface with fruit such as raspberries or berries or with a red fruit or orange jam.
You can serve the dessert cut into cubes or bake the cake in a round mold and cut it into slices. Try it if you feel like it and let me know what you think.
I’ll leave you some recipes to try:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 6People
- Cooking methods: Electric oven
- Cuisine: American
- Seasonality: Fall, Winter, and Spring, All seasons
Ingredients
- 3.9 oz 60% dark chocolate
- 3.5 tbsp butter
- 3.4 tbsp fresh whipping cream
- 1/2 cup sugar
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 2 eggs (medium)
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 pinch salt
- 7 oz ricotta
- 3.4 tbsp fresh whipping cream
- 1/4 cup powdered sugar
- 1 tbsp rice starch
- 1 egg (medium)
- 1 tsp vanilla extract
- 1 tbsp rum (you can replace it with grated orange zest or other flavors; if you don't like them, you can easily omit it)
- 3.5 oz 50% dark chocolate
- 3.4 tbsp fresh whipping cream
- 3.5 tbsp butter
- 1 tbsp sweetened cocoa powder
Tools
- 3 Bowls
- 1 Hand whisk
- 1 Cake pan 8 inch square
- 1 Small pot
Procedure
Chop the chocolate coarsely, place it in a bowl with the diced butter and melt in the microwave or double boiler. Let cool slightly, then add the sugar, vanilla, salt, liquid cream, and eggs, mixing all the ingredients well with a hand whisk until you obtain a smooth and homogeneous mixture.
In a separate bowl, sift the flour, cocoa, and baking powder and add them to the mixture in two parts.
Butter an 8×8 inch square pan, pour in the batter, and level it with the back of a dampened spoon.
Place the ricotta in a bowl and mix it with a hand whisk to make it creamier and more homogeneous. If you have time, you can sift it to obtain a finer mixture.
Add the liquid cream, powdered sugar, vanilla, rum, and when incorporated, add 1 egg and the rice starch, mixing it all well.
Pour the cheesecake onto the chocolate base and level it.
Place the pan in a preheated static oven at 356°F for 15 minutes. Lower the temperature to 320°F and bake the cake for another 30 minutes.
Remove from the oven, let cool, and cut into regular squares.
The brownie cheesecake is ready. You can serve it cut into regular cubes or garnish it with a chocolate ganache which will make it even more delicious.
Pour the liquid cream into a small pot, bring to a slight boil, and turn off the heat. Add the coarsely chopped chocolate, let it rest for 30 seconds, and stir until you obtain a creamy chocolate sauce. If it is very hot, let it cool slightly.
Pour it over the brownie cheesecake, let it cool completely, and serve.
Advice
Storage
The brownie cheesecake keeps in the refrigerator for 3/4 days.
***********************
For advice on making recipes, contact me on FACEBOOK and, if you like, follow me on INSTAGRAM
Send me your photos, I will be happy to share them on my social media
