What’s for dessert ?: Brownie bottom cheesecake
I always prepare some dessert for the guests. This time the dessert is for virtual guests, dear friends of the blogger who will explore my blog as part of the game by the end of the year FBI gloves. I hope you find recipes that will be of interest to you. For all questions and concerns, I am at your disposal. Welcome!
My first attempt testing brownie and cheesecake flavors in one dessert ended in partial dissatisfaction – the cheesecake layer was almost non-existent. So, as soon as I saw it recipe for a brownie bottom cheesecake, I knew I would try it soon. E here the layer of cheesecake is much thicker. Roxana used a 22 cm diameter mold, while I made mine in a 26 cm diameter mold, so the layers, and the cake itself, are a bit lower.
- 115 g room temperature butter
- 115 g of dark chocolate cut into pieces
- 170 g of sugar
- 2 eggs
- 60 ml of milk
- 120 g of smooth flour
Melt the butter and chocolate in a steamer. Remove from the heat and stir in the sugar. Allow to cool slightly then add eggs and milk and mix until ingredients are combined. Stir in the flour on the lowest speed. Line a 26 cm diameter cake tin with baking paper. Pour the brownie mixture and bake for 25 minutes in an oven preheated to 175 ° C. Remove from the oven and reduce the oven temperature to 160 ° C. Prepare a cheesecake layer.
- 500 g cream cheese
- 120 g of sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 120 ml of Greek yogurt
Mix cream cheese, Greek yogurt and sugar. Add eggs and vanilla extract and mix until you get a smooth, lump-free mixture. Pour over the baked brownie layer and bake for 25-35 minutes until the surface hardens. Refrigerate overnight. Garnish with chocolate shavings and serve with chocolate sauce. You can make the chocolate sauce by heating 150 ml of sweet cream to boiling, then pour over 100 g of dark chocolate cut into pieces and stir until the chocolate melts.