Brownie Cheesecake

Ingredients

• 75 g dark chocolate (70% cocoa)
• 75 g butter
• 2 Eggs
• 90 g raw cane sugar
• 100 g spelt flour type 1050
• 200 g cream cheese (double cream level; at least 60% fat in the product)
• 10 g cornstarch

Instructions

1. 1.

   Coarsely chop the chocolate and melt it with the butter over a hot, non-boiling water bath. Then let it cool.

2. 2.

   For the chocolate batter whisk one egg with 50 g raw cane sugar until fluffy, then stir into the chocolate mixture. Sift in the flour and fold in.

3. 3.

   For the cream cheese filling mix the cream cheese with the remaining raw cane sugar and the other egg. Sift in the cornstarch and stir through.

4. 4.

   Line a loaf pan with parchment paper. Spread the chocolate batter in the pan and top with the cream cheese filling. Use a fork to lightly swirl the layers on the surface, creating a marbled effect.

5. 5.

   Bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 35 minutes. The cake should still be soft. Let it cool in the pan, then lift out with the parchment and cut into ten pieces.