Brownie cheesecake

AUTHOR
Rachel Vazquez
DIFFICULTY
very easy
RATING
3 1
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 30
  • 300 g Butter
  • 175 g Fine dark chocolate (70% cocoa content)
  • 150 g Flour
  • 3 TSP Baking Powder
  • 450 g demerara sugar
  • 2 packages Vanillin sugar
  • 1 pinch Salt
  • 75 g Baking Cocoa
  • 12 Eggs (size M)
  • 150 g Fresh cream
  • 225 g Sugar
  • 125 g Durum wheat semolina
  • 1.5 kg Low-fat curd
  • 1 TABLESPOON Icing sugar
  • 7-10 Tbsp Fat and flour

Directions

  1. 1

    Melt 175 g butter and let it cool down a little. Roughly chop the chocolate. Mix flour, baking powder, brown sugar, 1 packet of vanillin sugar, salt and cocoa in a bowl. Place 5 eggs in a mixing bowl and whisk until creamy

  2. 2

    Let melted butter run in and stir in. Add flour-sugar mixture in 2 portions and stir in. Stir in crème fraîche, then fold in chocolate. Pour the dough into a greased, floured fat pan of the oven (35 x 40 cm). Put aside

  3. 3

    For the quark mixture, whisk 125 g butter, sugar and 1 packet of vanilla sugar with the whisks of the hand mixer until creamy. Stir in 7 eggs individually. Stir in semolina. Stir in 3 portions of quark

  4. 4

    Spread the curd mixture evenly over the dough with a large tablespoon. Pull through with a fork (marble). Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 55-60 minutes on the middle shelf. Then remove from the oven, place on a cake rack and allow to cool

  5. 5

    Dust with icing sugar as desired. Cut into pieces. Serve with whipped cream

Nutrition Facts

KCAL
320 kcal
CARBS
35 g
FATS
15 g
PROTEINS
12 g