Pretty much everyone has a secret cheesecake recipe from their grandmother. Everyone gets to try a slice, but the recipe remains a secret. Today we have a very special recipe that we are happy to share with you. Classic cheesecake, but with a brownie base - guaranteed to be super tasty!
Recipe for a 26 cm springform pan
Ingredients for the brownie base:
140 g butter
170 g flour
140 g fine cocoa chocolate 'Rausch Plantagen Peru 60 %'
255 g sugar
2 eggs
40 ml cream
30 ml milk
Ingredients for the cheese mixture:
565 gr cream cheese, heavy cream stage
170 gr sugar
3 eggs, size L
1 vanilla pod
1 lemon, zest
140 gr yoghurt
Also some melted fine cocoa chocolate 'Rausch Plantagen Peru 60 %' to decorate.
Preparation:
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Preheat the oven to 180°C and grease the springform pan.
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Melt the butter and the fine flavor cocoa chocolate over a bain-marie and stir until smooth. Then remove the chocolate and butter cream from the heat and stir in the sugar, eggs and milk.
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Sieve the flour and gradually fold into the batter.
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Pour the batter into a tin and bake for 20-25 minutes. Remove the brownie base from the oven and leave to cool slightly.
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Reduce the oven heat to 160°C.
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Mix the cream cheese with the sugar, eggs, vanilla and lemon zest. Then fold in the yogurt.
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Spread the cheese mixture over the brownie base and bake for a further 45-55 minutes until the cheese mixture is firm.
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Leave the cheesecake to cool and remove from the tin. Place in the fridge for at least 4 hours, preferably overnight, before cutting.
Tip:
Decorate with melted fine cocoa chocolate as desired.
