Brownie Cheesecake

Ingredients

• 75 g dark chocolate (70% cocoa content)
• 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 milk)
• 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 and fold into the chocolate mixture. Sift the flour over and stir in.

3. 3.

   For the cream cheese filling, mix the cream cheese with the remaining raw cane sugar and an egg. Sift the cornstarch over and stir in.

4. 4.

   Line a loaf pan with parchment paper. Spread the chocolate batter into the pan and pour the cream cheese filling on top. Use a fork to lightly swirl the batters on the surface to create 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 batter should still be soft. Let it cool in the pan, then lift out with the parchment paper and cut into ten pieces.