Cheesecake brownies

Name: Cheesecake brownies
Ingredients: 150 g dark chocolate; 100 g butter; 2 eggs; 75 g flour; 100 g icing sugar; 2 tablespoons cocoa; 250 g ricotta; 65 g liquid cream; 1 tablespoon lemon juice; 115 g icing sugar; 1 egg

Dessert - Cheesecake brownies by Geta N. - Recipia

Cheesecake brownies are usually served for dessert, with a dense chocolate layer and a smooth cheese layer. After baking, the top sets while the inside stays soft, and the brownies are cut into squares once cool. I serve them cold, cut into small pieces. Prep: 20 minutes. Cook: 55 minutes. Rest: 150 minutes. Total time: 3 hours and 45 minutes. Servings: 9. About 400 kcal and 7 g protein per serving.

Ingredients

For the chocolate layer

150 g dark chocolate
100 g butter
2 eggs
75 g flour
100 g icing sugar
2 tablespoons cocoa

For the cheese layer

250 g ricotta
65 g liquid cream
1 tablespoon lemon juice
115 g icing sugar
1 egg

Preparation

1. Heat the oven to 160°C. Grease a 20 × 20 cm pan with a little of the butter and line it with baking paper. 2. Melt the chocolate with the remaining butter in a bain-marie, about 5 minutes, until smooth. Leave to cool for 5 minutes. 3. Beat 2 eggs and stir them into the cooled chocolate. 4. Mix the flour with 100 g icing sugar and the sifted cocoa. Fold them into the chocolate mixture, just until you can no longer see dry flour. 5. In a separate bowl, beat the ricotta with the lemon juice, liquid cream and 115 g icing sugar until smooth. Add the remaining egg and mix it in. 6. Pour the chocolate mixture into the pan, then add the cheese mixture. Run a toothpick through the top layer to make a marbled pattern. 7. Bake for 50 minutes, until the edges are set and the centre still wobbles slightly. 8. Leave the cake to cool in the pan for about 2 hours and 30 minutes before cutting it.

Notes

Keep the cake covered in the fridge for up to 3 days; you can bake it a day ahead and cut it once it has cooled completely. Ricotta can have whey on the surface, so drain it before mixing if it seems watery. For a smoother filling, choose fine ricotta rather than a very grainy one. In a pan smaller than 20 × 20 cm, the layers will be thicker and may need a few extra minutes in the oven. I don’t hurry the cooling, because warm cake sticks to the knife and the squares get squashed. If you’re serving it after dinner, leave a few hours between baking and dessert. You can replace the ricotta with 250 g mascarpone or cream cheese, and the layer will be denser. Contains gluten, dairy and eggs. I serve it with black coffee.