Cheesecake with Brownies and Spicy Tangerines Recipe
On New Year’s Eve, for some reason, it was customary to bake mainly cakes. And my preferences are no exception, be sure to prepare a cake, this year it is a classic tiramisu, the recipe of which is known to many. But, I also baked a cheesecake, my son is a big fan of this dessert, but decided to move away from the classics and cook a cheesecake and combine it with any classic cheesecake, as well as with his favorite brownies, and since we have a New Year, then how about without tangerines).
Servings
6
Cook Time
60minutes
Servings
6
Cook Time
60minutes
Ingredients
Chocolate layer:
Curd layer:
Decor:
Instructions
  1. Let’s start by making the brownie dough. Melt chocolate drops or dark chocolate in a convenient way for you or in a microwave oven. or a water bath.
  2. Beat soft butter with sugar. Add the eggs one by one, continuing to mix.
  3. Add the sifted almond and wheat flour, cocoa powder and baking powder to the egg-butter mass. If you don’t have almond flour, you can either just grind the almonds into crumbs. or replace with wheat flour. Mix it.
  4. Add the melted chilled chocolate and mix.
  5. Cut the mold into 20 cm, line it with parchment and grease the sides with oil. Put the chocolate dough on the bottom and smooth it out.
  6. To prepare the curd layer, beat the curd cheese with a mixer (you can replace it with a homogeneous curd mass), eggs, sugar.
  7. Add the zest of one orange and mix.
  8. Put a layer of cottage cheese on top of the chocolate. Bake at a temperature of 160 g for about 1 hour. The top should be slightly browned, and the middle should tremble slightly. Leave the cheesecake to cool in the oven. Send the cooled cheesecake to the refrigerator for 2-4 hours or overnight.
  9. For decoration, peel the tangerine from the peel and white film, put the peeled slices in a saucepan. Separately boil the syrup, mix water, orange juice, peel of 2-3 tangerines, a sprig of rosemary, a stick of cinnamon and Mistral Demerara sugar. Cook the syrup for 5-8 minutes. Then immediately strain it hot and pour slices of tangerines, cover them with a lid and leave to cool.
  10. Remove the fully cooled cheesecake from the refrigerator along with the mold. Gently swipe a sharp knife along the edge of the mold and take out the cheesecake. Transfer to a plate, garnish with tangerines and pour over the syrup.
  11. Bon appetit!!
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