Brownie cheesecake
I was dying to share this recipe with you! Because I know you're going to love it, mainly for two reasons: how easy it is and how delicious it turns out. It's a guaranteed success and a dangerous one, because it's the kind of recipe you'll want to make again and again.
Bea has just published a new book dedicated to cheesecakes. I think she couldn't have been more right, because who doesn't love cakes, especially cheesecakes, of which there are a thousand different combinations? I've never met a friend who's generally said no to a cake, let alone a cheesecake.
You'll see that Bea's book is totally worth it, it has some really great recipes. I'd definitely add it to my Christmas wish list. And by the way, remember that we just released our second book -????????????- exactly a week ago…-:DDDD Hey, we'd also love it if you took us home, and Clara and Camilo will be good, we promise .
Bea's book is called "The Best Cheesecakes" and it's published by Libros Cúpula. I'll leave the link HERE so you don't miss it, although it's hard to do since there's a slice of cheesecake on the cover and it's the bible of cheesecakes. I'm going to whet your appetite on my Instagram with a VIDEO of today's recipe so you can see how easy it couldn't be. Go to my Reels now!
The long weekend is here and it's going wonderfully!!!! LET'S COOK!!!!
For the brownie:
25g of Valor® pure cocoa powder
125 g of granulated sugar
125g of wheat flour
184 g of melted butter
3 medium eggs
1 teaspoon of vanilla
40g of chopped walnuts
For the cheesecake:
250g of spreadable cheese
100 g of fresh nata
50 g of granulated sugar
3 medium eggs
1 teaspoon of vanilla
You will need:
a 20X20 mold or similar
Baking paper
Mold release spray
Line the mold with parchment paper for easier unmolding later and grease it. Set aside.
For the brownie: Pour the cocoa, sugar and flour into the glass and mix for 15 seconds at speed 5.
Add the melted butter, eggs and vanilla and program for 20 seconds at speed 4.
Add the chopped walnuts and mix with a spatula. Pour into the lined mold and spread with a spoon to even out the surface.
For the cheesecake: Put all the ingredients in the clean bowl and mix for 30 seconds at speed 5. Pour over the brownie, smooth and preheat the oven to 160ºC with heat above and below.
Bake for 40-45 minutes at 160ºC. Let it cool in the pan and refrigerate overnight.
