Layered Brownie Cheesecake with Fresh Raspberries
Ingredients
Brownie layer
- 200g butter
- 150g dark chocolate
- 3 large eggs
- 100g raw sugar
- 100g granulated sugar
- a pinch of salt
- 60g all-purpose flour
- 2 tablespoons cocoa powder
- butter, for greasing the pan
Cheesecake layer
- 250g low-fat quark
- 200g cream cheese
- 200g sour cream
- 70g granulated sugar
- 1 vanilla bean
- 1 large egg
- 1 tablespoon cornstarch
Garnish
- 10 fresh raspberries
Preparation
Preheat oven to 180°C (350°F) conventional or 160°C (320°F) convection
Grease the bottom of a 22 cm (9 inch) springform pan
Melt butter in a saucepan
Chop dark chocolate and dissolve in the warm butter; set aside
Beat eggs with raw sugar, granulated sugar, and salt until combined
Add the butter-chocolate mixture and beat until smooth
Mix flour and cocoa powder, then stir into the batter
Pour the brownie batter into the prepared pan and bake for 25 minutes
Let the brownie cool slightly on a wire rack while preparing the cheesecake layer
Reduce oven temperature to 160°C (320°F) conventional or 140°C (285°F) convection
Beat quark, cream cheese, and sour cream with granulated sugar until smooth
Split the vanilla bean lengthwise and scrape out the seeds; add to the cheese mixture along with the egg and cornstarch, and beat until combined
Spoon the cheesecake mixture by tablespoons over the warm brownie base
Bake for about 50 minutes in the lower third of the oven
Let the cake cool for at least 3 hours, preferably overnight
Garnish with fresh raspberries before serving
Tips
This cake serves about 10 people
