Brownie Cheesecake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr 5 mins |
| Total Time | 3 hrs 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
For the dough:
- 120 g butter
- 100 g spelled flour
- 120 g dark chocolate
- 2 egg (s)
- 60 ml milk
- 160 g suar
For covering:
- 500 g low-fat quark
- 400 g double cream cheese
- 150 grams sugar
- 1 packet vanilla sugar
- 3 egg (s)
- 0.5 ½ lemon (s), untreated, zest it
Also:
- Fat and flour for the mold
Print Recipe
Pin Recipe Instructions
- For the dough, melt the butter and chocolate in the saucepan, remove from the heat and place in a bowl. Add the sugar. Stir in the eggs and milk. Add the flour and stir well.
- Put the dough in a greased springform pan, but do not form the edge, and bake for 25 minutes at 180 ° C (top / bottom heat). I still sprinkle some flour into the greased springform pan so that the dough comes off really well in the end.
- For the cheese mixture, put the low-fat quark, cream cheese, sugar, vanilla sugar, eggs and the zest of 1/2 untreated lemon in a bowl and stir well until foamy.
- Then spread the cheese mixture on the floor. I always like to paint in circles because it makes a nice pattern in the end. Then the cake for another 40 minutes at 170 ° C (top / bottom heat, hot air: 140 ° C).
- Then let it cool down and only then remove it from the mold. The cheese mass contracts by itself when it cools, which makes the cake very easy to loosen.
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