Additionally:
- 150 g fresh raspberries (or frozen, but previously thawed and drained)
Cheesecake brownie with raspberries
Preparation:
Melt the chocolate and butter in a saucepan and set aside to cool.
Beat the eggs with the sugar until light and fluffy.
Add the cooled chocolate and butter and mix.
Add flour, cocoa and salt – combine gently with a spatula.
Pour the dough into a baking tin (approx. 20×20 cm) lined with baking paper.
Mix the cottage cheese with the egg, sugar, vanilla and starch until smooth (you can use a mixer).
Gently spread the cheese mixture over the brownie layer.
Place raspberries on top, pressing them lightly into the cheese mixture.
Bake in an oven preheated to 170°C (top-bottom) for approximately 40–45 minutes .
After baking, leave it in the oven with the door ajar for 15 minutes and then let it cool at room temperature.
Chill in the refrigerator for at least 2 hours (preferably overnight).
Enjoy the taste with me!
Enjoy your meal !
