Light Brown Cheesecake

A delicious chocolate brownie will be easier if part of it replace with a low-calorie cheesecake based on a cream cheese cream with low fat. In addition, in this form, dessert becomes more festive, and the combination of two contrasting tastes just amazing. Knead the brownie dough in separate bowls and cheesecake. Brownie is poured into the first and main layer, then on top it is covered with cheesecake. Next you can navigate through both layer with a wooden stick to create interesting marble divorces, or more elegant patterns. Ready brownie slice in small squares and serve with tea or coffee. one serving: (total 16 (5 cm.) squares) Calories 200, total fat 10 g., Saturated fat f., Proteins 4 g., Carbohydrates 27 g., Fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: Time: 1 hour. Difficulty: Easy Quantity: 16 (5 cm.) Squares. Recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

Cheesecake

• 220 gr low fat butter cream cheese (American neuchatel)
• 1/3 Art. Sahara
• 0.5 tsp vanilla extract
• 1 large egg of category CO

Brownie layer

• 55 gr. dark chocolate, coarsely chopped
• 3 tbsp. l (45 gr.) Butter
• 2 tbsp. l rapeseed oil
• 1 tbsp. flour
• 0.5 tbsp. cocoa powder
• 1 tsp baking powder
• 0.5 tsp shallow sea salt
• Pinch of cayenne pepper
• 3/4 Art. brown sugar
• 1/4 Art. granulated sugar
• 0.5 tbsp. low yogurt or kefir fat
• Proteins of 2 large eggs of category CO
• 2 tsp vanilla extract

Recipes with similar ingredients: curd cheese, sugar, cheese carrier, vanilla extract, eggs, dark chocolate, butter creamy, premium flour, cocoa, ground cayenne pepper, brown sugar, yogurt, kefir

Recipe preparation:

1. Place the wire rack in the lower third of the oven and preheat the oven up to 175 ° C.
2. Cover the 20×20 cm baking dish with foil to she hung about 2.5 cm behind the sides of the mold. Sprinkle culinary spray.
3. Cheesecake In a medium bowl with electric mixer at medium speed, whip the cream cheese until homogeneous consistency, about 1 minute. Stir in sugar and vanilla and beat another 1-2 minutes. Stir in the egg.
4. Brownie. Put chocolate, butter and vegetable oil into a small microwave bowl and heat in the microwave when 75% power for 30 seconds. Shuffle and continue heat for about 30 seconds, until the mass has completely melted. Or put chocolate and butter in a heatproof bowl. Pour 2 cm of water in a pot and bring to a slow boil. From above place the bowl so that it does not touch the water, and from time to time mix until the mass melts and becomes homogeneous.
5. In a medium-sized bowl, combine flour, cocoa powder, salt and Cayenne pepper. Mix brown sugar in a large bowl and granulated sugar. Stir in milk, egg whites and vanilla. Add whisk the chocolate mixture and vigorously until completely mixed until knead a thick shiny dough. Gradually add the flour mixture and mix.
6. Set aside separately 0.5 tbsp. dough for brownie. Lay out the rest brownie dough in prepared form. Cover evenly on top cheesecake. Lay out the deferred brownie dough with a large spoon separate spots. Pass the handle of a wooden spoon through two kind of dough to create a swirling pattern.
7. Bake until the top hardens, 40-45 minutes. Leave completely cool in shape on the grill. Put the cake out of the mold, pulling the foil, then remove the foil. Sprinkle the knife with culinary spray and cut brownie into 5 cm squares.