There are things out there in the world that are pretty awesome. Brownies and cheesecakes, for example. So good! But what if you combine those two things? Exactly – the result will be even »awesomer« ;P Take this Brownie Cheesecake, for example. The combination of brownie and cheesecake on top – a dream come true, right? ;)
What can I say – I love the combination of chocolate and cheesecake. A brownie alone would be great, but when it’s topped with a cheesecake?! Almost mind-blowing. It could hardly get any better ;P
I have to admit that the cake is not the perfect candidate for people on a diet that maybe want to lose some weight. No ma’am. It’s basically a sugar-fat-bomb. It will definitely put a smile on your face, but right after that the calories will go straight to your hips and stay there probably forever. Unless you sweat them off at some point. That’s how delicious sweets work. Unfortunately ;P
I mean – you could not eat half of the cake alone. That undoubtedly helps. And maybe an extra round with the dog. Or maybe some more. The dog will love it, I assume. Just sayin’. Cakes like this one here cannot be eaten without consequences. They are baked to be delicious and give you joy – they are certainly not healthy or good for your body (in large quantities)…
To be honest, you could reduce the added sugar a little. That’s easy to do with sugar substitutes. You should not go overboard though. Those substitutes can have side effects for some people. The fat, unfortunately, is harder to get rid of. You can’t really cut down on that. If you use fat reduced cream cheese or less butter, it will affect the taste and texture of both brownie and cheesecake layer.
If you would like to see how I mix and bake the cake, you can also watch a little video of mine (in German). You can find some of my recipes on my YouTube channel and on the Kitchen Stories app (Advertising). Everything is explained step by step plus some tips on how to deal with a cracked cheesecake. It often happens when someone is a bit impatient and can’t let the cake cool down slowly ;) I was lucky with the one here – it turned out perfect!
INGREDIENTS / ZUTATEN
For the brownie base:
1/2 cup (120g) butter
4.2 oz. (120g) semi-sweet chocolate
1 cup (200g) sugar
1 pinch of salt
2 medium eggs
1/4 cup (60ml) regular milk
3.5 oz. (100g) all-purpose flour
For the cheesecake layer:
18 oz. (500g) cream cheese
1/2 cup (125g) sour cream
3/4 cup (150g) sugar
3 medium eggs
1 tsp. vanilla extract
For the decoration:
some fresh raspberries
some whipped cream (optional)
Für den Brownie Boden:
120g Butter
120g Zartbitterschokolade
200g Zucker
1 Prise Salz
2 Eier (M)
60ml Milch
100g Mehl
Für die Käsekuchenschicht:
500g Frischkäse
125g Schmand
150g Zucker
3 Eier (M)
1 TL Vanille Extrakt
Für die Dekoration:
einige frische Himbeeren
etwas Schlagsahne (optional)
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 350˚F (180°C). Grease a 9-inch springform tin lightly tin and dust it with some flour. Set aside.
2. Add the butter and chocolate to a small saucepan and heat up to melt both slowly. Remove from the heat and add sugar and salt – stir until well combined. Add the eggs and milk and mix in. Sift the flour into the saucepan and fold in – do not overmix. Transfer the batter to the springform tin and smooth out the top. Bake the brownie layer for about 25 minutes.
3. While the brownie layer is baking you can prepare the filling. Add cream cheese, sugar, eggs, and vanilla extract to a large bowl and mix until well combined. Add the sour cream and mix to combine. Remove the brownie layer from the oven and reduce the heat to 320°F (160°C). Add the cream cheese mixture on top of the brownie and spread evenly. Tap the springform tin to release air bubbles. Place the cake on the lowest rack of the oven and bake for another 45-55 minutes – the center of the cheesecake should still wobble slightly.
4. Turn off the oven and open the door. Let the cake cool down inside the oven for about 10 minutes, then take it out and use a sharp knife to go around the cake to loosen it from the tin. Let cool down on a wire rack. When completely cooled, place the cake in the fridge for at least 4 hours or overnight. Decorate the cake with raspberries to your liking and serve.
Note: If the surface of the cheesecake has cracks, you can hide them with a layer of whipped cream – just spread it on top and then continue decorating with the raspberries ;)
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Eine 23cm Springform leicht einfetten und mit Mehl bestäuben. Zur Seite stellen.
2. Butter und Schokolade in einem kleinen Topf bei geringer Hitzezufuhr schmelzen, dabei gelegentlich umrühren. Vom Herd nehmen, dann Zucker und Salz unterrühren. Eier und Milch ebenfalls unterrühren (mit einem Schneebesen oder Handrührgerät). Das Mehl darüber sieben und unterheben – nur so viel rühren, wie unbedingt notwendig. Den Teig die Springform füllen und glatt streichen. Den Brownie-Boden für etwa 25 Minuten backen.
3. Während der Brownie-Boden im Ofen backt, den Frischkäse mit Zucker, Eiern und Vanille Extrakt in einer großen Schüssel verrühren. Schmand dazugeben und unterrühren. Den Brownie-Boden aus dem Ofen nehmen und die Temperatur auf 160°C (320°F) reduzieren. Die Käsekuchenmasse auf den Brownie gießen und glattstreichen bzw. an der Form rütteln, damit Luftblasen entweichen. Auf der untersten Schiene des Ofens für weitere 45-55 Minuten backen – die Mitte des Käsekuchens sollte nur noch minimal wackeln.
4. Den Herd ausschalten und den Käsekuchen bei offener Türe etwa 10 Minuten abkühlen lassen. Dann mit einem Messer den Kuchen vom Rand lösen. Den Käsekuchen auf einem Kuchengitter abkühlen lassen und dann für mindestens 4 Stunden oder über Nacht in den Kühlschrank stellen. Nach Belieben mit Himbeeren dekorieren und servieren.
Tipp: Sollte der Käsekuchen Risse bekommen haben, kann man diese mit etwas Schlagsahne vertuschen – einfach auf den Käsekuchen geben, glattstreichen und dann die Himbeeren drauf ;)
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Here is a version of the recipe you can print easily.
PrintEasy Peasy Brownie Cheesecake
- Prep Time: 00:30
- Cook Time: 01:20
- Total Time: 06:00
- Yield: 1 1x
- Category: Cheesecakes
- Cuisine: United States
- Diet: Vegetarian
Description
The best possible combination of two great sweet treats – Brownie meets Cheesecake and the result is a Brownie Cheesecake. D’oh! A match made in heaven! :)
Ingredients
For the brownie base:
1/2 cup (120g) butter
4.2 oz. (120g) semi-sweet chocolate
1 cup (200g) sugar
1 pinch of salt
2 medium eggs
1/4 cup (60ml) regular milk
3.5 oz. (100g) all-purpose flour
For the cheesecake layer:
18 oz. (500g) cream cheese
1/2 cup (125g) sour cream
3/4 cup (150g) sugar
3 medium eggs
1 tsp. vanilla extract
For the decoration:
some fresh raspberries
some whipped cream (optional)
Instructions
1. Preheat the oven to 350˚F (180°C). Grease a 9-inch springform tin lightly tin and dust it with some flour. Set aside.
2. Add the butter and chocolate to a small saucepan and heat up to melt both slowly. Remove from the heat and add sugar and salt – stir until well combined. Add the eggs and milk and mix in. Sift the flour into the saucepan and fold in – do not overmix. Transfer the batter to the springform tin and smooth out the top. Bake the brownie layer for about 25 minutes.
3. While the brownie layer is baking you can prepare the filling. Add cream cheese, sugar, eggs, and vanilla extract to a large bowl and mix until well combined. Add the sour cream and mix to combine. Remove the brownie layer from the oven and reduce the heat to 320°F (160°C). Add the cream cheese mixture on top of the brownie and spread evenly. Tap the springform tin to release air bubbles. Place the cake on the lowest rack of the oven and bake for another 45-55 minutes – the center of the cheesecake should still wobble slightly.
4. Turn off the oven and open the door. Let the cake cool down inside the oven for about 10 minutes, then take it out and use a sharp knife to go around the cake to loosen it from the tin. Let cool down on a wire rack. When completely cooled, place the cake in the fridge for at least 4 hours or overnight. Decorate the cake with raspberries to your liking and serve.
Notes
If the surface of the cheesecake has cracks, you can hide them with a layer of whipped cream – just spread it on top and then continue decorating with the raspberries ;)
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Brownie-Cheesecake ist echt sowas von Soulfood! Das Schlimme ist ja, dass man nicht aufhören kann zu essen, weils so lecker ist :D
Tolles Rezept und auch ein schöner Videoauftritt!
Danke Carolin! :)
Also ich kann zum Glück aufhören – ich denke nur an jede einzelne Kalorie auf der Gabel und dann geht das schon. Bis zum nächsten Stück vergehen dann meistens immer einige Minuten :P
Werde ich gleich Montag backen! Danke fürs Rezept
Freut mich! Lass es dir dann schmecken!
LG, Marc