Ricotta Cherry Cheesecake Brownies

Ingredients

Brownie:

• 6 ounces dark chocolate
• 4 ounces (1 stick) unsalted butter
• 2 tablespoons brown sugar
• 6 tablespoons sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 75 grams cake flour
• 1 tablespoon cocoa powder
• 1 teaspoon espresso powder
• 1/2 tablespoon salt
• Chocolate chips (optional)

Cheesecake:

• 8 ounces ricotta cheese
• 8 ounces cream cheese
• 4 ounces plain greek yogurt
• 2 eggs
• 50 grams sugar
• 1/4 cups dried fruit (cranberries, raisins, blueberries) soaked in rum/brandy/Grand Marnier
• Lemon zest (optional)

Directions

1. Make the brownie batter:
   1. Melt the chocolate along with the butter in a bowl. You can use a double boiler or microwave, but be careful to not burn it!
   2. Mix in the sugar and make it smooth.
   3. Slowly add in the eggs and vanilla extract and mix until smooth.
   4. Sift the flour, cocoa powder, and espresso powder in. Add the salt and chocolate chips and stir, but don't over-mix.
2. Make the cheesecake batter:
   1. Leave the ricotta and cream cheese to soften a little. Then, put them in a bowl and mix a little.
   2. Again, slowly add the eggs in and mix.
   3. Add the sugar and mix it until smooth. A machine might be handy for this one.
3. Assembly:
   1. Take a 9" circular pan and pour the brownie batter into the bottom, making it flat.
   2. Add the dried fruit.
   3. Pour the cheesecake batter on top.
4. Put it in the oven at 325° for 60 to 70 minutes. Once done, you should be able to put a toothpick in it and pull it out cleanly.
5. Chill in the fridge for at least an hour. If you eat it straight out of the oven, it'll seem very loose.

Check out my blog for some pictures, more tips, and other recipes: https://chezchefpo.blogspot.com/2020/06/brownie-cheesecake.html

bon appetit