Cheesecake

Mini Brownie Cheesecakes

If you’ve followed my blog for a while you might know this about me: I LOVE a good hybrid cake. This one doesn’t only combine two of my favourite bakes, it’s also really quick and easy: a crumbly Oreo base with a cheesecake topping that tastes like a brownie. A-MAZ-ING.

Recipe:

Oreo Base:

  • 150g Oreos

Brownie Cheesecake:

  • 40g Cocoa Powder
  • 1/2 tbsp Espresso Powder
  • 40g Light Soft Brown Sugar
  • 80g Icing Sugar
  • 2 medium Eggs
  • 50g Dark Chocolate
  • 50g Unsalted Butter
  • 1 tsp Vanilla Extract
  • 2 tbsp Cornflour
  • Pinch of Salt
  • 250g Quark

Method:

Line a 12 hole muffin tin with cupcake or muffin liners. Preheat the oven to 170 degree C.

Put the Oreos in a food processor and blitz them to a fine crumb. If you don’t have a food processor you can put them in a freezer bag and whack it with a rolling pin. The Oreo filling gives just enough moisture to keep the crumb base together, so no need for butter.

Divide the Oreo crumbs evenly between the 12 cupcake liners and press them down really firmly to create the crumb base. I used a quarter cup measure, this fits perfectly into the muffin tin.

In a large bowl mix eggs and the two types of sugar together until they’re light in colour and fluffy in texture. This will take about 3-4 minutes. Add the vanilla extract at this point as well. Combine cocoa powder, butter, dark chocolate and espresso powder in a microwave safe bowl and melt it in 30 second intervals, mixing well in between. When the butter chocolate mixture has melted slowly add it to the whipped eggs and sugar. Combine cornflour and salt and add it to the brownie batter as well. Mix until combined, then scrape the bowl down and mix for another couple of seconds. Finally add the quark to the brownie batter and give it a quick mix, then again scrape the bowl down and mix for another few seconds until the brownie-cheesecake filling is smooth and well combined.

Divide the batter evenly between the 12 cupcake liners and bake the brownie cheesecakes for about 15 minutes. They’re done when they still have a slight wobble in the middle but are set around the edges.

Let them cool down completely before you can eat them all at once.

Enjoy!

xx Leo

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