Apple-brownie cheesecake

Apple-brownie cheesecake

Total: 1 hr 10 Min. | Active: 30 Min.
vegetarian
Nutritional value / piece: 226 kcal
, Fat: 16 g
, Carbohydrate: 13 g
, Protein: 6 g

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Brownie mix

100 g dark chocolate, crumbled
1 egg
40 g sugar
150 g ground almonds

Cheesecake mixture

2 eggs
30 g sugar
200 g double cream cheese

To garnish

50 g soft caramels
3 tbsp full cream
1 apple, diced
1 tbsp lemon juice
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Utensils

One springform pan (approx. 18 cm in diameter), base lined with baking paper, sides greased

How it's done

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Brownie mix

Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie; the bowl must not touch the water. Melt the chocolate and stir until smooth. Combine the egg and sugar, stir in the chocolate and almonds. Transfer the mixture to the prepared tin.

Cheesecake mixture

Mix the eggs and sugar, stir in the cream cheese, mix well using the whisk on a hand mixer, spread on top of the brownie mixture.

To bake

Approx. 40 mins. in the centre of an oven preheated to 160°C. Remove from the oven, leave to cool on a cooling rack.

To garnish

Melt the caramels and cream over a medium heat while stirring.

Mix the apple with the lemon juice, spread on top of the cheesecake along with the caramel.

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