Brownie cheesecake with apricots
very easy
75 mins
75 mins
Ingredients
- 400 g Apricots
- 400 g Double cream cream cheese
- 250 g Schmand
- 50 g Sugar
- 4 Eggs (size M)
- 1 TABLESPOON Cornstarch
- 150 g Dark chocolate
- 125 g Butter
- 125 g demerara sugar
- 1 pinch Salt
- 100 g Flour
- 25 g Cocoa powder
- 1/2 TEASPOON Baking Powder
- 50 g white chocolate
- 25 g Cornflakes
- 7-10 Tbsp Grease
- baking paper
Directions
- 1
Wash and halve the apricots and remove the stone. Grease a square springform pan (24 x 24 cm). Mix cream cheese, sour cream, sugar, 2 eggs and starch to a smooth glaze.
- 2
Chop dark chocolate. Cut butter into pieces. Melt the chocolate and butter in a wide saucepan over low heat while stirring.
- 3
Beat 2 eggs, brown sugar and salt in a bowl with the whisk of the hand mixer for 3-4 minutes until creamy. Remove the chocolate-butter mixture from the heat, immediately pour into the egg mixture and stir in.
- 4
Mix flour, cocoa and baking powder. Quickly fold into the chocolate-egg mixture. Put the dough into the mould and smooth it down.
- 5
Place the apricots on the dough with the cut surface facing down. Carefully add the sour cream icing and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 40-45 minutes.
- 6
Remove and let it cool down on a cake rack.
- 7
Chop light chocolate and melt it over a warm water bath. Mix the cornflakes and chocolate and spread on a baking tray lined with baking paper as a crumble. Place in a cool place and allow to dry.
- 8
Cut brownies into pieces and sprinkle with cornflakes crumbles.
Nutrition Facts
450 kcal
36 g
30 g
8 g
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