Brownie New York cheesecake with strawberries and fine cocoa chocolate

Favorite recipes from the Rausch team: This is the favorite recipe of Tim, our team leader for marketing and e-commerce. He conjured up this Brownie New York Cheesecake for us because the combination of a rich, chocolatey brownie with a juicy cheesecake and the refreshingly sweet aroma of strawberries is just right for him. "A calorie bomb that's worth putting in an extra workout for. "

Recipe for 1 cheesecake
Preparation time: 120 minutes plus overnight chilling time
Difficulty: Medium
Utensils: springform pan(Ø 26cm)

Ingredients Cake base:

250 g sour cream
2tbsp sugar
1sachet vanilla sugar
1tsp lemon juice

Decoration ingredients:

500 g fresh strawberries

Preparation of the cake base:

1. Preheat the oven to 170°C (fan oven).
2. Grease a springform pan and dust with flour.
3. Carefully melt the butter and fine cocoa chocolate over a low heat, stirring constantly.
4. Then remove from the heat and stir in the sugar, salt, egg and milk using a mixer or a whisk.
5. Sieve the flour over the mixture and fold in.
6. Pour the batter into the springform pan and smooth it out.
7. Bake in the oven for about 15-20 minutes.

Preparation of the filling:

1. Mix the sugar with the starch, cream cheese and low-fat quark until creamy. Important: Do not use a mixer, but mix slowly with a wooden spoon or wooden spoon.
2. Then add the egg, cream and lemon juice and stir until smooth.
3. Spread the cream onto the pre-baked cake base and bake for a further 45 minutes at 180° (fan oven).
4. Remove when the edges are slightly brown.

Preparation of the cake glaze:

1. Mix the ingredients for the icing together.
2. Spread the icing on the cheesecake and bake for another 5 minutes.
3. Leave to cool overnight and spread the fruit on the cake as desired.

Tip:

Alternatively, the cheesecake can also be topped with other fruit, for example raspberries.