Summary

Ingredients

For the dough:

• 260 g chocolate
• 230 g butter
• 210 g flour
• 1 teaspoon salt
• 8 egg (s)
• 400 g suar
• 1 ½ tablespoon vanilla extract

For covering:

• 800 g cream cheese (not reduced fat), room temperature
• 250 grams sugar
• 4 tablespoon cornstarch
• 1 ½ tablespoon vanilla extract
• 3 egg (s)
• 180 ml heavy cream

For decoration:

• 70 g chocolate
• 100 g walnuts, chopped

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Instructions

1. Preparation:
2. Grease a 26 springform pan and cover the bottom and sides with aluminum foil.
3. Grease a shape measuring 22x22cm or a similar shape of this capacity and line the bottom with baking paper.
4. Brownies:
5. Melt the chocolate with the butter and allow to cool.
6. In a large bowl, whisk the eggs with a mixer on high speed until they are light yellow (about 3 minutes). Then, while stirring, first pour in the sugar and then add melted chocolate and vanilla extract. Now stir in the flour and salt at the lowest speed.
7. Pour part of this dough mixture into the springform pan, so that a base is about 1 cm thick. Put the rest of the dough in the 222 baking pan.
8. The base in the springform pan is baked at 175 ° for about 10 minutes. Put the dough in the 222 baking pan for about 25 minutes; the dough remains soft in the middle.
9. Then let it cool down and put it in the fridge overnight.
10. Leave the brownie base in the springform pan, remove the dough from the 222 mold, cut into cubes about 2.5 x 2.5 cm and set aside.
11. Cheesecake:
12. Put 300g cream cheese, 70g sugar and the cornstarch in a large bowl. Mix with a mixer at low speed for about 3 minutes until the mixture is creamy. Now add the remaining cream cheese in 2 stages. Stir in the remaining sugar and vanilla extract over medium speed, then stir in the eggs one at a time. Then the cream briefly! stir in.
13. Pour about 240ml of the mixture into a small bowl and set aside, this will later become the swirls.
14. Place about 16-20 of the brownie cubes on the brownie base in the springform pan (just finish the rest of the cubes) and pour the cheesecake mixture on top.
15. Chocolate Swirls:
16. Melt the 70g chocolate and stir into the reserved cheesecake mixture. Put the chocolate mixture on the cheesecake with a teaspoon and carefully create swirls with a knife.
17. Completion:
18. Place the cheesecake on a deep baking sheet and fill it with hot water so that it is about 2-3 cm high. Bake the cake at 175 ° for about 75 minutes.
19. Then remove the cake from the water bath and let it cool for 2 hours. Then place in the refrigerator for at least 4 hours (preferably overnight).
20. Garnish with walnuts before serving.