Eating a well-made, moist and soft brownie can bring back sweet childhood memories. Enjoying a perfect cheesecake means that you grew up and refined your taste for sweets. Preparing a cheesecake brownie gets you close to perfection. This treat combines chocolate, vanilla and cheese. What could you ask for more? It will certainly melt in your mouth and the last bite will leave you crave for more.
Personally, I was not a big fan of brownies until recently. I only liked the ones prepared by my granny. And even she gave me the recipe, mine didn’t ever turn out the same. So I stopped cooking them for a while. Maybe it was also because I always felt that the strong chocolate taste should be accompanied by something else, a lighter flavor.
Cheesecake fits perfectly in this equation. As I said, this recipe is almost ideal. I say “almost” because there is room for better all the time.
The best part is that you may enjoy it any time of the day: in the morning near a cup of coffee, as a dessert after lunch of with a glass of milk in the evening. Either way it will remain.
For the brownie layer:
- 7 oz. milk chocolate
- 4 oz. unsalted butter
- 2/3 cup all-purpose flour
- 3 eggs
- ½ cup brown sugar
- 3 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- Pinch of salt
For the cheesecake layer:
- 5 oz. Ricotta cheese
- 3 oz. mascarpone cheese
- 1 egg
- 3 tablespoons brown sugar
- 1 heaping tablespoon all-purpose flour
- 1 teaspoon vanilla extract
Preheat the oven to 350F.
Line a 9-inch square baking dish with aluminum foil. Make sure you leave enough foil on the edges so you will be able to pull out the brownie after baking. Parchment paper can also be a great choice if you don’t like to use aluminum foil.
To prepare the brownie layer:
Break the chocolate into small pieces and place them into a saucepan.
Add the butter and melt together over low heat. Stir continuously so the two ingredients mix well. When everything is melted, remove from heat and transfer the mixture into a whisking bowl. Set aside to cool for about 10-12 minutes.
After the time has passed add the sugar and whisk well until creamy.
Add the eggs, one by one, and stir after each addition.
Mix in the vanilla, and finally add the flour, cocoa powder and salt.
Whisk well until there are no lumps left.
Transfer the brownie mixture to the baking dish, and slightly shake it so the batter will spread evenly.
To prepare the cheesecake layer:
Place the ricotta and mascarpone in another mixing bowl.
Use a stand mixer or a hand one to mix the cheeses until fluffy. In the beginning use high speed for about one minute, and then reduce the speed to medium.
Add the sugar, and mix again until creamy.
Stir in the egg, vanilla and flour, mixing continuously. You will get a quite thick cream.
Top the brownie batter with cheese cream using a spoon. Level the layer with the back of the spoon or a spatula. Use one of them to make some swirls on the top of the cake.
Bake in the preheated oven for 25-35 min depending on your oven. Set the alarm to 25 minutes and check on the cake by inserting a toothpick right in the middle. If it comes out clean or with just some little moist bits it means the cake is ready. If not, cook for a few minutes more.
Let the dish in the oven with the door ajar for 10 minutes. After that, take it off and remove the cake using the foil on the sides. Place on a wire rack and let cool for at least 40 minutes before cutting it.
Keep the cake at room temperature for 24 hours or in the fridge for up to four days.