Cherry season is almost over, but perhaps you can still manage to make this Cherry Brownie Cheesecake. It combines the best of both desserts – a fudgy chocolate brownie and a creamy cheesecake version. Add fresh juicy cherries and you will get a delicious summer dessert. I’ve had a lot of work for the last few days, I’ve had the recipe ready before, but I couldn’t have made time to add it, so if you still have a few cherries left, you can make this cake right away, or you’ll have it stocked in here for the next year. The brownie dough is my traditional batter on the blog, which I use for brownies all the time. It is full of chocolate and, if it is not overbaked, it is fudgy. For a cheesecake filling, you only need mascarpone, honey and cherries, it is simple and there isn´t much of it, so it does not overcome the chocolate taste of brownies. You can have this summer cake ready on your table in just a few minutes.
- Brownie:
- 150 g dark chocolate
- 125 g butter
- 150 g sugar
- A pinch of salt
- 2 whole eggs
- 70 g all-purpose flour
- 20 g Dutch processed cocoa
- Cheesecake:
- 150 g mascarpone
- 2 tbsp honey
- 150 g fresh cherries
-
Brownie:
-
Melt chocolate, butter and sugar in water bath. Put it aside. Incorporate whole eggs, one at the time, then flour, cocoa and a pinch of salt in the mixture. Mix it and pour it into a pan.
-
Cheesecake:
-
Stir mascarpone with honey.
-
Put the mixture evenly over the brownie batter and create a swirl effect using a knife.
-
Sprinkle the cake with pitted cherries.
-
Bake at 180 degrees for 30 – 35 minutes. Cover the cake with baking papier during the last few minutes of baking. Bake until the center is still a bit shaky. Be careful not to overbake. Let it cool.
- Baking pan – 20 x 30 cm
- Recipe inspired by the magazine Maxi Cuisine 133
No Comments