Cheesecake brownie with cherries

Preparation time: 1 hour Baking time: 45 minutes Number of servings: 20 x 30 cm form - about 1600 g In 100 g of dough: Energy value 343 kcal Carbohydrates 36 g - Including sugars 27 g Protein 7 g Fats 19 g Diet: vegetarian.

• dark chocolate 64% 200 g
• sugar 200 g
• butter 200 g
• wheat cake flour 140 g
• 3 medium-sized eggs - about 165 g
• salt 1/4 teaspoon
• cream cheese or other ground cheese 400 g
• 1 medium-sized egg - 55 g
• vanilla sugar 45 g - large package
• potato starch 20 g
• see cherry frużelina 300 g
• fresh pitted cherries 300 g

Cheesecake brownie with cherries

Cake pan: I used a 20 x 30 cm pan (internal dimensions - bottom of pan). You can also use a similarly sized pan, e.g., 24 x 24 cm, or a 26-28 cm springform pan. Before you start making the brownie + cherry cheesecake, I recommend reading the entire recipe first to prepare well in advance for the next steps.

In a bowl, place 400g of cream cheese or other high-quality, semi-fat curd cheese. You can also use good-quality curd cheese from a bucket. Crack 1 medium egg into the bowl, add 20g of potato starch and 1 large 45g package of vanilla sugar. Mix thoroughly until smooth.

Tip: You can replace the starch and vanilla sugar with ½ sachet of vanilla or cream pudding with sugar.

In a small, heavy-bottomed pot, place 200 grams of butter. Heat over low heat until completely melted but not boiling. Immediately add 200 grams of dark or semi-dark chocolate—chopped or even grated is best. Remove the pot from the heat. Slowly stir the butter and chocolate mixture with a spatula until the butter and chocolate have combined into a smooth, glossy mass. If necessary, return the pot to the heat briefly and reheat over low heat. Add 1/4 teaspoon of salt and stir again. Set the pot aside to cool completely.

Crack three medium-sized eggs into a large bowl. Mine weighed about 165 grams after being beaten. Add 200 grams of white or cane sugar (fine sugar is fine). Beat the sugar and eggs with a mixer at high speed until completely dissolved in the eggs. By the end of the beating process, you should have a very fluffy and light-colored mixture with no traces of undissolved sugar. Beating can take up to 15 minutes (10-12 minutes with a good stand mixer). Beating the eggs and sugar for a really long time and with patience is key to this recipe. The mixture should rise significantly and become light in color. Slowly pour the cooled (or slightly warm) chocolate and butter cream into the egg mixture. Pour it in slowly, constantly mixing the contents of the bowl with a spatula. As a last resort, you can use a hand mixer at the lowest speed.

Tip: Brownies are a unique cake that requires a significant amount of sugar. I don't recommend reducing the amount by more than 50 grams. At the end of whipping, you can add half a teaspoon of vanilla extract, a few seeds from a vanilla bean, or half a teaspoon of vanilla paste.

Start preheating your oven now. Set it to 170 degrees Celsius with the top/bottom heat setting.

Next, sift 140 grams of cake flour into a bowl. Slowly but thoroughly fold in with a spatula. Line a 20 x 30 cm baking pan (or similar) with baking paper. Pour 3/4 of the batter into the pan.

Spread the prepared cheesecake mixture spoon by spoon onto the chocolate cake, then top with the remaining chocolate batter. Finally, add about three hundred grams of cherry frużelina. Spread this spoon by spoon in various places on the cake.

Tip: Instead of frużelina, you can use regular pitted cherries, or in addition to the cherries, add a teaspoon of good quality cherry jam.

Carefully transfer the brownie pan with cherry frużelina batter to the center rack of an oven preheated to 170 degrees Celsius (350 degrees Fahrenheit). Select the top/bottom bake option. Bake the brownie for about 45 minutes, or a little less if you prefer a looser texture. Then, without testing the cake with a toothpick, turn off the oven. After 5 minutes, open the oven door slightly, and after 10 minutes of slow cooling, you can remove the cake from the oven. You can release the cake from the pan and baking paper after it has cooled slightly on a wire rack on the counter.

Tip: The oven must be well preheated and the cake tin must be placed on a rack or baking tray that will heat up along with the oven.

Cherry brownies can be eaten slightly warm, for example, with ice cream. They're easier to cut once they've cooled completely, but the closer to the center of the cake, the looser the texture. You can store the brownies outside the refrigerator for up to two days, wrapped in parchment paper and kept under a cover. After that, it's best to return them to the refrigerator, also covered. They can be stored at a low temperature for at least a week. After removing them from the refrigerator, I recommend reheating them slightly in the microwave before serving again.

Enjoy your meal.