Brownie bottom cheesecake

Name: Brownie bottom cheesecake - Emilia B.
Ingredients: for the chocolate layer 90 g butter 70 g 85% cocoa chocolate (70% can also be used) 30 g cocoa powder 160 g sugar 2 eggs 60 ml milk 40 g flour

Dessert - Brownie bottom cheesecake by Emilia B. - Recipia

I tried this cake when I had a box of ricotta in the fridge that I couldn't consume otherwise. I was in the mood for something chocolatey, and after rummaging through my kitchen, I settled on the combination of a brownie base and cream cheese. Essentially, it's a cheesecake with a brownie crust – easy to make and perfect when you want something with a classic taste, without too much hassle. Quick Info Total time: about 1 hour and 15 minutes, plus cooling Preparation time: 20 minutes Baking time: 40-45 minutes (including pre-baking the base) Servings: 8-10, depending on how you portion it Difficulty: medium Recipe type: dessert, for everyday or when you have guests Ingredients Chocolate base: - 90 g butter - 70 g dark chocolate (85% cocoa; 70% works too) - 30 g cocoa powder - 160 g sugar - 2 eggs - 60 ml milk - 40 g flour Cream cheese: - 350 g ricotta - 150 g sugar - 3 eggs - Seeds from half a vanilla pod - 150 ml Greek yogurt Preparation steps 1. Melting the chocolate and butter Put the butter and broken chocolate pieces in a heatproof bowl and place it over a double boiler. Stir gently until smooth. Once everything is fluid, set it aside. 2. Incorporating the sugar As soon as you remove the bowl from the heat, add the sugar over the melted chocolate. Continue mixing until you no longer feel granules and the mixture cools slightly. 3. Adding the eggs and milk Add the eggs one at a time, mixing well after each addition, then pour in the milk and continue whisking until smooth. If using a mixer, use it on low speed. 4. Flour and cocoa Sift the flour and cocoa directly over the mixture. Gently fold with a whisk, just enough to combine – do not overmix to avoid a dense bake. 5. Preparing the pan and pre-baking Line a round (22 cm diameter) pan with parchment paper and a little butter. Pour the chocolate batter and level it with a spatula. Bake in a preheated oven at 180°C for 10 minutes. The goal is to create a crust on the surface so that the cheese layer doesn’t mix with the base. 6. Cream cheese While the base is baking, mix the ricotta with the sugar until melted and the cream is smooth. Add the vanilla seeds, then the Greek yogurt, and finally the eggs, one at a time, mixing gently after each. 7. Pouring and final baking Remove the base from the oven after 10 minutes and carefully pour the cream cheese over it, leveling without pressing too hard – this keeps the layers separate. Increase the oven temperature to 200°C and bake for another 30 minutes. If you feel the center isn’t set completely, don’t leave it too long: as it cools, the cream will firm up. 8. Cooling After the 30 minutes are up, turn off the oven and let the cake cool inside with the door ajar. This prevents cracking of the cheese layer. Remove the pan once it’s completely cooled. 9. Decoration (optional) You can grate chocolate on top or leave it plain. Why I make this recipe often I love preparing this recipe because it uses ingredients I usually have at home, it’s quick, doesn’t require complicated techniques, and is suitable for both festive occasions and everyday dessert. It’s easy to portion and keeps well in the fridge. Tips and variations Tips Don’t overmix the brownie batter after adding the flour, or the base will turn out dense. Don’t remove the cake from the oven immediately after the baking time is up – let it cool slowly with the oven door ajar to prevent cracking of the cream cheese. If you’re using wetter ricotta, you can drain excess liquid before mixing. Substitutions You can use fine cottage cheese instead of ricotta, but the texture will be slightly different, denser. Chocolate with at least 70% cocoa works just as well if you don’t have a very bitter one. Greek yogurt can be replaced with sour cream with at least 10% fat. Variations You can add lemon or orange zest to the cheese layer. For a marbled appearance, you can gently swirl the cream cheese with the base using a toothpick before baking. Serving ideas It can be served plain, chilled, straight from the fridge. For more special occasions, you can decorate it with fresh fruits or a little grated chocolate on top. Frequently asked questions 1. Can I use another type of cheese instead of ricotta? Yes, you can use fresh cottage cheese, but the final texture will be denser than with ricotta. 2. Do I need to grease the pan if I use parchment paper? If you have good quality parchment paper, it’s not necessary, but a very thin layer of butter helps with release and flavor. 3. Can I use milk chocolate? You can, but the base will be sweeter and softer. Adjust the sugar to taste. 4. Is the cake supposed to be soft in the middle? Yes, the cream cheese will only firm up completely after cooling. Don’t extend the baking time or you risk drying out the edges. 5. How do I know when the cream cheese is done? When the edges are firm and the center is slightly jiggly (not liquid), it’s time to turn off the oven. Nutritional values Estimation for one serving (based on 10 servings): approximately 330-350 kcal, 14 g fat, 42 g carbohydrates, 8 g protein. These are approximate values and may vary depending on the chocolate used and the quantities of sugar/yogurt. Storage and reheating It keeps in the fridge, covered, for up to 4 days. There’s no need to reheat it – it’s best served cold. If you want to serve it at room temperature, leave it out for 20-30 minutes before portioning. I do not recommend freezing, as the texture of the cream cheese may change.

Preparation

1. Mix the butter and chocolate in a Bain Marie until homogeneous. Set aside and add the sugar, continuing to mix until it melts. Let it cool slightly. 2. Add the eggs one at a time and the milk to the chocolate mixture, mixing until well combined. 3. Finally, sift in the flour and cocoa, gently folding with a whisk. 4. Pour the mixture into a 22 cm diameter cake pan lined with parchment paper and butter, leveling it with a spatula. Bake in a preheated oven at medium heat for ten minutes (180°C), just enough to form a crust and prevent the cheese mixture from blending with the base. 5. For the cheese layer, mix the cheese with the sugar, then add the vanilla seeds, yogurt, and eggs one at a time. Pour the mixture over the chocolate layer, leveling gently without pressing down to avoid mixing the layers. 6. Bake at 200°C for 30 minutes. I kept it in longer, thinking it was undercooked, but as it cools, it will firm up. So, leave the cheesecake in the oven for 20-25 minutes, then turn off the heat and let it cool inside with the oven door slightly open. The slow cooling will prevent the cheese layer from cracking. 7. You can decorate with chocolate or leave the cake plain.

Brownie bottom cheesecake

Preparation

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