Lightning-fast fruity cheesecake brownies: With the moist, chocolatey brownie base, the creamy cheesecake layer, and the fruity-fresh berry flavor, this recipe is a true delight for you and your loved ones. Let yourself be enchanted!
Ingredients for one baking sheet:
Brownie mixture:
- 120 g dark chocolate
- 250 g butter
- 40 g baking cocoa
- 1 tbsp pumpkin seed spread with cocoa
- 4 eggs
- 180 g brown sugar
- 100 g flour
- 30 g Schalkolade Protein Mix
- 130 g ground almonds
- a pinch of salt
- 1 tbsp vanilla sugar
Cheesecake mixture:
- 500 g low-fat quark
- 500 g skyr
- 80 g brown sugar
- 20 g cornstarch
- 1 tbsp vanilla sugar
- 3 eggs
Additionally:
- 150 g berries (we use frozen redcurrants)
Preparation
- Prepare the batter: Add chocolate, butter, pumpkin seed spread, and baking cocoa to a pot and heat. Beat the 4 eggs, sugar, and vanilla sugar until frothy. Then stir in the chocolate mixture. Add almonds, flour, Schalkolade, and salt and mix. Pour onto a baking sheet lined with parchment paper and spread evenly.
- Add quark, skyr, sugar, cornstarch, and vanilla sugar to a bowl and mix well. Then add the eggs. Pour the cheesecake mixture over the brownie mixture and distribute in dollops, using a spoon to gently lift the brownie mixture upward and over the quark mixture. Swirl with a wooden skewer to create a marbled pattern. Finally, place the berries in a sieve and rinse with hot water, drain, and distribute over the cake.
- Bake in a preheated oven at 170°C convection for 35-40 minutes (the cake should still jiggle slightly). Let cool and preferably store in the refrigerator until serving.
Tip: If you only want to bake the cake in a springform pan, half of all ingredients will be sufficient.
