Tuesday, June 17, 2014

Brownie cheescake - sajttorta brownie


It looks like I'm Americanizing my baking, which will be the case with some pies coming soon to our table, but this brownie ironically had been on our menu for years.. not less than 10 years.. OMG.. time really flies.
The recipe came from a fellow social network addict back in 2003, living in France, loving cheese, and chocolate I suppose :).
It has two types of cheese, so no wonder why the recipe made it to France :).
It is a nice way to get your kids eat cottage cheese and ricotta, if they are not mad about them in any form already, like mine.
The recipe is sooo easy, the challenging part is to let it sit for a day in the fridge.. nooohoohhooo way :D. Ok, this time might work as I finished it at 9 in the evening, and I keep fingers crossed that nobody wants to dill their belly with sweets for the night.

Ingredients
Cheesecake
250 g ricotta (farmers cheese, cottage cheese will do it)
150 g farmers cheese (cottage cheese, maitorahka :))
4 tbsp powder sugar
small dash of vanilla extract
2 eggs
120 g heavy whipping cream
2 tbsp flour

Brownie
200 g butter (2 sticks)
300 g dark chocolate (or semisweet chocolate chips)
6 eggs
200 g powder sugar
ash of vanilla extract
150 g flour (1 cup, or 250 ml)
pinch salt

Prepare a deeper tray, 5 cm - 2 inch, by lining parchment paper on the bottom and buttering/ flouring the sides. Preheat the oven to 180 C, 350 F.
 Prepare the cheesecake. Mix the ricotta, farmers cheese, sugar, vanilla, 2 eggs (adding them one by one and working them well in the batter), at the end add the whipping cream and flour. You'll get a yogurt like liquid batter. Scoop it into a piping bag.

Melt the chocolate with the butter over water bath or in the microwave.
In another bowl mix well the eggs with the sugar and vanilla. Add the melted chocolate, flour and pinch of salt to the butter-sugar mix.
Scoop the butter in the tray, and dip the top of the piping bag in the batter. Start gently pressing, while slowly moving the bag in zig-zag, or as you like until you empty the bag. The cheesecake does not have to be visible on the top, it just happened that as I managed to poor it the way it looks.
Bake for 35 minutes on the middle rack. Let it cool, and refrigerate it for 4 hours, or better a day.
Serve cut in roughly 4x4 cm, 1.5x1.5" cubes.. be an guard, and grab some before it is gone! :)
Bone appetite!

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