Find Marc at www.baketotheroots.de
Time: 25 min. preparation time, 75 min. baking time
Nutrition: Calories ca 471 / Protein 10g / Carbohydr. 42g / Fat 29g
Ingredients (12 servings)
|120 g||bittersweet chocolate|
|350 g||sugar (divided)|
|100 g||all-purpose flour|
|500 g||cream cheese|
|125 g||sour cream|
|1 tsp||vanilla extract|
|butter for greasing|
|flour for dusting|
|fresh raspberries for serving|
|100 ml||whipping cream (optional)|
|1 tbsp||confectioner’s sugar (optional)|
oven, large bowl, whisk, small saucepan, knife, springform pan (ø 23 cm/9 inch), spatula, stand mixer or hand mixer with beaters
Try our London fog as a pairing: the bergamot flavor of the tea provides a light counterpart to the creamy cheesecake and rich brownie.
Preheat oven to 180°C/350°F. In a small saucepan, melt butter and chocolate over medium-low heat. Set aside. In a stand mixer, beat some of the eggs, milk, and part of the sugar. Add molten butter and chocolate mixture and beat until well combined. Add flour and a pinch of salt and beat until smooth.
oven, small saucepan, stand mixer or hand mixer with beaters
120 g bittersweet chocolate / 120 g butter / 2 eggs / 60 ml milk / 200 g sugar / 100 g all-purpose flour / 1 pinch salt
Grease a springform pan with some butter and dust with flour if needed. Add brownie dough and smooth out surface. Bake in the preheated oven at 180°C/350°F for approx. 25 min.
springform pan, spatula
butter for greasing / flour for dusting
In the meantime, add cream cheese, remaining sugar, remaining eggs, sour cream and vanilla extract to a large bowl. Whisk until smooth.
large bowl, whisk
500 g cream cheese / 150 g sugar / 3 eggs / 125 g sour cream / 1 tsp vanilla extract
Remove springform pan from oven and reduce temperature to 160°C/320°F. Fill cream cheese mixture into pan and smooth out surface. Return to oven and bake for approx. 50 – 55 min. until the filling has set.
Remove cake from oven. Let cool a little before running a small, sharp knife along the inside edge of the pan. Open pan and remove sides. Once the cake has cooled, transfer to refrigerator and chill for at least 4 hrs or ideally overnight.
Beat cream and confectioner’s sugar until stiff. Spread a thin layer of whipped cream over the cake and serve garnished with fresh raspberries.
stand mixer or hand mixer with beaters
100 ml whipping cream / 1 tbsp confectioner’s sugar / fresh raspberries for serving