- 200 gr dark chocolate
- 200 gr butter
- 261 gr sugar
- 5 eggs
- 130 gr plain flour
- 130 gr cacao powder
- 2 gr salt
- 500 gr cream cheese
- 100 gr sugar
- 50 gr yoghurt
- 8 gr vanilla flavour
- 2.5 eggs
- 20 gr white flour
- 125 gr raspberries
- Preheat the oven to 200˚C and line the tray with baking paper. Melt the chocolate and butter in a bowl on top of a pan with simmering water (au bain marie).
- Mix together the eggs and sugar. Add the melted chocolate and butter and stir to combine.
- Fold in the plain flour, cacao powder and salt.
- Pour the batter in the lined tray and bake at 180 for 20 min or until the brownie is just about cooked.
- Mix the cream cheese, sugar, yoghurt, and vanilla flavour until combined. Add the eggs one by one and then the flour in this mixture until combined.
- Pour the filling on the almost fully cooked brownie base. Add the raspberries.
- Bake the cheesecake in the oven for about 20 min or until or until the cheesecake has just set. A skewer inserted in the centre comes out clean.
- Remove the cheesecake from the oven, cool to room temperature and store in the fridge. Slice when needed.
Do not overcook the brownie. It will finish baking with the cheesecake on top.
Precooking the brownie base until just set will help to keep the layers distinct.
Replace the raspberries with another fruit (like strawberries).
Allow the raspberries to defrost first so they don’t cool the cheesecake mixture too much.