Description
A delightful combination of rich brownie and creamy cheesecake, filled with tart raspberries. Perfect for every occasion!
Ingredients
Scale
- 200 g Zartbitterschokolade
- 150 g Butter
- 250 g Zucker
- 4 Eier
- 150 g Mehl
- 1 TL Vanilleextrakt
- 300 g Frischkäse
- 100 g Puderzucker
- 200 g Himbeeren
- 1 EL Zitronensaft
- Eine Prise Salz
Instructions
- Start by melting the Zartbitterschokolade with the Butter in a water bath. Stir until silky smooth and let cool slightly.
- In a separate bowl, whisk together the Zucker and Eier until frothy.
- Add the cooled chocolate-butter mixture and Vanilleextrakt to the egg mixture. Mix until just combined.
- Fold in the Mehl and a pinch of salt until well incorporated.
- For the cheesecake filling, combine the Frischkäse, Puderzucker, and Zitronensaft. Blend until creamy and smooth.
- Wash the Himbeeren gently and pat dry.
- Once the brownie base is baked and slightly cooled, spread the cheesecake filling evenly over it.
- Carefully fold the raspberries into the mixture.
- Bake the cheesecake at 160 °C for approximately 30 to 35 minutes until the filling is firm yet slightly jiggly in the middle.
Notes
Best served with whipped cream or vanilla ice cream. Leftovers can be reheated in the microwave for a quick treat.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg