Cherry Cheesecake Brownies‏

How to make a quick brownie with cheesecake and cherries recipe in the oven is simple and delicious. .


300 g frosted cherries
100g sugar
25 grams of corn 🌽 starch

250 g ricotta
300g cream cheese
1 CO egg
150g powdered sugar
10 g 🌽 starch
vanilla optional

90 g chocolate 🍫 70%
180g butter 82%
3 eggs CO
150g sugar
1 pinch of salt
1/2 tsp baking soda + 1 tablespoon 🍋 juice
200 grams of flour
10g baking powder
25g cocoa powder
60g milk a little warm


    Thaw the cherries, collect some of the juice, and stir the starch in it. In a saucepan, combine the cherries and sugar, warm, stirring, until the sugar has dissolved. Pour in the starch mixture and bring to a boil and thicken (do not boil much). Remove from the heat, cool.
  2. CHECK:
    Combine all ingredients and mix thoroughly until smooth and creamy.
  3. BRAUNI:
    Combine butter with chocolate and melt in pulses in microwave, stirring each time, bring to a smooth emulsion, cool.
    Combine the eggs, sugar and salt, and whisk with a hand whisk until light and frothy. Add the butter and chocolate emulsion and 🍋 soda, and stir. Sift flour with cocoa and baking powder and stir into the total mixture and knead well, the mixture will be thick, as it should be. At the end, pour in the milk, it will immediately become lighter, and mix until smooth.
  4. Line the bottom of the mold with good baking paper. Spread out 2/3 of the brownies (~600g). Carefully spread the cheesecake on top of the brownies. On top of the cheesecake, spread the cherry layer even more gently. And then, working delicately, distribute the remaining 1/3 (~300 g) of the brownie! Help yourself with small spatulas, your hands, or whatever is most convenient. Some people like to stir the top layers, then don’t fuss too much, but I like my brownies in nice layers. Bake in a preheated 180° oven, top-bottom mode, 50-60 minutes. The time depends on the size of the mold and the height, be guided by your mold and oven. Check the readiness with a skewer, it should be dry.