Cheesecake brownie with raspberries

- very easy to prepare - lots of tips, detailed instructions and photos - you can use frozen raspberries or other fruits

Preparation time: 40 minutes Baking time: 50 minutes Number of servings: 24 x 28 cm form Energy value 317 kcal Carbohydrates 32 g - Of which sugars 23 g Protein 9 g Fats 17 g Diet: vegetarian.

• 200 g dark chocolate - 2 bars (I used 70%)
• 200 g butter - 1 classic cube
• 200 g of fine sugar - about 4/5 cup
• 4 medium or larger eggs
• over half a cup of wheat flour - 120 g
• 1 flat teaspoon of salt - you can skip it or use less
• 700 g of full-fat or semi-fat cottage cheese, ground, e.g. from a bucket
• 1 sachet of sugar-free vanilla pudding - about 40 g
• 2 medium or larger eggs
• about 3/4 cup of fine sugar - 150 g
• 1 sachet of vanilla sugar - 16 g
• 300 g fresh or thawed raspberries

Cheesecake brownie with raspberries

My glass holds 250 ml. Remove the eggs and cottage cheese from the refrigerator in advance to bring them to room temperature. Bake: 175 degrees Celsius, middle rack with top/bottom baking options. Baking time: approximately 50-60 minutes. Baking pan: I use a 24 x 28 cm baking pan. Another pan with similar dimensions or a 28-30 cm springform pan will work.

The calories were calculated based on the ingredients I used. This is an approximate calorie count, as your ingredients may have a different calorie count than the ones I used. Before making this raspberry cheesecake brownie, I encourage you to read the entire post first to prepare for the next steps. The listed ingredients yield approximately 2050 grams of delicious raspberry cheesecake brownie.

Cheesecake brownie with raspberries recipe

To prepare the cake batter, start by melting the butter and chocolate. In a saucepan (a tried and true heavy-bottomed pot), place two bars of dark chocolate (I use 70%), broken into pieces. Chop the butter (all 200 grams) to quickly combine into a smooth cream. Start heating the mixture over low heat. Stir occasionally. However, be careful not to boil the chocolate and butter. The butter and chocolate should melt slowly. This can take up to 20 minutes. You'll have a thick glaze. Set the pot aside to cool. Once cooled, add one level teaspoon of salt. Mix thoroughly. The salt will make the brownie even more vibrant and truly exceptional. If you're hesitant about adding salt, you can omit it or reduce it by half.

Tip: If you don't have a good pot or can't set the burner to low enough, you can also combine the chocolate and butter using a water bath. I prepare a universal glaze in a very similar way. So if you're looking for a simpler method, I invite you to find inspiration: chocolate glaze.

Crack four medium or large eggs into a large bowl (I used 230 grams after beating them). Add about half a cup of caster sugar, which is 200 grams of sugar. Beat the eggs with the sugar until light and fluffy. Beat for at least 4 minutes. You want the egg whites to turn into a light, fluffy mass. The cream will increase significantly in volume. Add the cooled butter and chocolate cream to the egg whites. Gently fold everything together with a spatula.

Add over half a cup, or 120 grams, of cake flour to the bowl and mix again. You can use a convenient spatula or even a mixer at very low speed. If you're using a mixer, mix only briefly, literally just a few seconds.

Line the bottom of the pan with baking paper. Line the sides of the pan with parchment paper as well. Cut strips of baking paper and fit them to the inside edges. They can be higher than the rims. Lightly grease the inside of the sides first to ensure the paper adheres properly. I recommend using soft butter or vegetable margarine for sandwiches. Pour about 3/5 of the batter into the prepared pan.

Note: I used a single sheet of baking paper this time, so I didn't cut individual strips. While this is a faster way to prepare the pan, it's also a bit more difficult to pour the batter in because the paper folds inward. To tame the parchment, you can crumple it firmly beforehand or use clips.

The chocolate cake is topped with a layer of cream cheese filling. You can prepare it ahead of time, but the filling itself is quick to make, so there's no need. Combine all the ingredients for the cream cheese filling in a bowl and mix thoroughly, for example, using a mixer.

You'll need 700 grams of semi-fat or full-fat cottage cheese, ground twice in a food processor. You can also use good-quality, full-fat or full-fat, not-so-runny cottage cheese from a bucket. I usually use cottage cheese from Piątnica or Mlekovita. Crack two medium or large eggs into a bowl. Add about 3/4 cup of caster sugar, which is 150 grams of caster sugar or powdered sugar, and one sachet of vanilla sugar. Finally, add a package/sachet of vanilla pudding powder or sugar-free cream powder, which is about 35-40 grams.

Tip: You can also easily mix, for example, 500 grams of ground cottage cheese with 200 grams of mascarpone cheese. If you're using potato starch/flour instead of pudding powder, I recommend adding a few drops of vanilla or cream oil/flavoring, or a bit of vanilla paste or essence. If your pudding is made with sugar, reduce the amount of sugar by about 30 grams. Instead of vanilla sugar, you can use more vanilla paste or essence.

Carefully spread the prepared cheese mixture onto the uncooked chocolate cake layer. I recommend not pouring the entire cheese mixture into the center of the pan, as this will cause the chocolate batter to spread to the sides, and the center will be filled mostly by the cheese layer. It's better to spoon the cheese mixture into various spots on the chocolate cake base. This way, you'll be able to spread the entire cheese mixture.

Spread the remaining chocolate batter over the cheesecake layer. I didn't use much, but it's enough because the top layer of the chocolate cake rises more beautifully than the bottom. To create patterns and slightly mix the cheesecake mixture with the brownie batter, you can gently stir it on top with the back of a spoon or a skewer.

Lastly, arrange the raspberries, washed and dried with a paper towel. I used about 300 grams of fresh raspberries.

Tip: You can also add frozen raspberries to the cake. However, they should be thawed naturally and drained of excess water and juice. Besides raspberries, you can also use small strawberries, blueberries, blackberries, wild berries, and cherries.

Form with dough

Place the raspberry cheesecake brownie on the middle rack of an oven preheated to 175 degrees Celsius. Select the top/bottom bake option. Bake for approximately 50 minutes (up to an hour). Then, without checking the cake with a toothpick, turn off the oven. After 5 minutes, open the oven door slightly, and after 20 minutes of slow cooling, you can remove the cake from the oven. Only remove the raspberry cheesecake brownie from the pan and baking paper once it has cooled completely, as it will still be soft and tender while still warm.

Tip: My cake baked for 50 minutes. If you use a similar-sized pan and place the raspberry cheesecake brownie in a well-heated oven, it should bake in the same time as mine. However, remember that every oven heats slightly differently. I recommend checking the cake after about 40 minutes of baking to see if it's browning too much on top.

Once cooled, and if it's not all eaten the same day, I store the raspberry cheesecake brownie in the refrigerator. We try to eat it within four days.

Enjoy your meal.