Cheese delight in brownie by Grand Mercure Bangalore

Brownie Cheesecake

Ingredients

For the brownie crust

250 grams dark chocolate melted

50 ml coconut oil melted

230 grams cottage cheese

5 tablespoons oat flour

80 ml jaggery syrup

1/2 teaspoon baking soda

1/2 teaspoon salt

For the cheesecake layer:

350 grams cream cheese

2 eggs

100 gm jaggery powder

1 tablespoon vanilla extract

For the sour cream raspberry swirl:

300 grams sour cream

50 ml jaggery syrup

50 grams fresh raspberries + more to garnish

1 tablespoon maple syrup

Instructions

To make the brownie crust:

Preheat the oven to 160 °C or 325 °F. Combine melted dark chocolate, melted coconut oil, cottage cheese, oats flour, jaggery syrup, baking soda and salt. Spread into a backing dish to make the cheesecake layer:

Blend cream cheese, eggs, jaggery powder and vanilla extract. Spread the mixture over the brownie layer.

Bake for up to 40 minutes.

To make the sour cream raspberry swirl:

Combine sour cream with brown sugar and set aside. Process raspberries with a hand mixer or blender until smooth. Add maple syrup.

5 minutes before the cake is ready, pour the sour cream mixture over the cake and drop the raspberry sauce with a teaspoon all over the surface. Use a toothpick to swirl the sauce into the sour cream. Bake for 5 more minutes.

Let the cake cool completely and put it in the fridge overnight.

Comments

0