Imaginati-va un desert care imbina ciocolata decadenta cu o crema fina si pufoasa! Brownie cheesecake-ul nostru este o explozie de gusturi si texturi, perfect pentru orice moment al zilei! Cu un blat de ciocolata intens, topit si migdale crocante, si un strat de crema delicata din ricotta si mascarpone, aceasta prajitura este pur si simplu irezistibila. Coapta la perfectiune, cu un final marmorat care te va cuceri la fiecare inghititura, acest brownie cheesecake devine desertul ideal pentru un mic dejun, brunch sau orice ocazie in care vrei sa impresionezi. Si nu uita, pentru o experienta si mai savuroasa, serveste-l cu inghetata si fistic, alaturi de un espresso macchiato!
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INGREDIENTE (pentru 6 portii)
- 200 grame unt
- 85 grame migdale
- 200 grame ciocolata cu minim 50% cacao
- 6 oua
- 150 grame GreenSugar
- 150 grame Ricotta
- 150 grame mascarpone
- 1 lingurita vanilie
- Sare
Intr-un blender, adaugam migdalele impreuna cu ciocolata rupta in cuburi si le mixam pana obtinem o pasta fina. Incorporam apoi untul taiat in cubulete si continuam sa mixam pana cand acesta se incorporeaza complet. Urmeaza adaugarea celor 5 oua, un praf de sare, 100 de grame de indulcitor Green Sugar, amestecand pana obtinem un aluat omogen.
Intr-o tava cu dimensiunile de aproximativ 10×25 cm, tapetam cu hartie de copt si turnam aluatul obtinut. Lasam deoparte.
Separat, amestecam ricotta cu mascarpone, 50 de grame de indulcitor Green Sugar, un praf de sare si un ou, mixand pana obtinem o crema fina pe care o turnam peste blatul de ciocolata. Cu ajutorul unui cutit, amestecam usor crema alba cu cea de ciocolata, obtinand un efect marmorat subtil.
Coacem prajitura intr-un cuptor preincalzit la 170°C, timp de 40-45 de minute, pana cand marginile sunt coapte, iar mijlocul se misca usor. Lasam la racit pana a doua zi.
Taiem prajitura in cuburi mari si o servim alaturi de inghetata si fistic, insotita de un espresso macchiato, pentru un final rafinat al unui mic dejun sau brunch de neuitat.
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English version
Brownie Cheesecake
Imagine a dessert that combines decadent chocolate with a smooth and fluffy cream! Our Brownie Cheesecake is an explosion of flavors and textures, perfect for any time of the day! With a rich, melted chocolate base, crunchy almonds, and a delicate ricotta and mascarpone cream layer, this cake is simply irresistible. Baked to perfection, with a marbled finish that will win you over with every bite, this Brownie Cheesecake becomes the ideal dessert for breakfast, brunch, or any occasion when you want to impress. And don’t forget, for an even more delightful experience, serve it with ice cream and pistachios, alongside an espresso macchiato!
INGREDIENTS (for 6 servings)
- 200 grams butter
- 85 grams almonds
- 200 grams chocolate (minimum 50% cocoa)
- 6 eggs
- 150 grams GreenSugar
- 150 grams Ricotta
- 150 grams mascarpone
- 1 teaspoon vanilla
- Salt
In a blender, add the almonds and the chocolate broken into pieces, and blend until smooth. Next, add the butter cut into cubes and continue blending until it is fully incorporated. Then, add the 5 eggs, a pinch of salt, 100 grams of Green Sugar, and mix until you get a smooth dough.
In a baking pan approximately 10×25 cm, line it with parchment paper and pour the dough into the pan. Set aside.
Separately, mix the ricotta with the mascarpone, 50 grams of Green Sugar, a pinch of salt, and an egg, blending until smooth. Pour this cream over the chocolate base. Using a knife, gently swirl the white cream with the chocolate, creating a subtle marbled effect.
Bake the cake in a preheated oven at 170°C for 40-45 minutes, until the edges are set and the center slightly jiggles. Let it cool overnight.
Cut the cake into large cubes and serve with ice cream and pistachios, alongside an espresso macchiato, for a refined end to a memorable breakfast or brunch.
If you liked this Brownie Cheesecake recipe, I invite you to try Pistachio and Mint Cheesecake, Chocolate and Hazelnut Cake or a Paris-Brest.
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