Brownie cheesecake (Amanda Bankert)
17 October 2020
I recently bought the book by François Blanc, a journalist at Fou de Pâtisserie, who has published his first book on "Le Paris des pâtisseries". Here is the first recipe from this very nice book full of tempting recipes, the Brownie Cheesecake by Amande Bankert. In the brownie recipe, I did find two quantities that I thought were wrong : 975g of sugar and 30g of salt. I reduced these quantities to 175g and a big pinch, so around 3 to 5g. Finally, last modification I made, I made only 2/3 of the original amount of brownie dough because I wanted to taste more the cheesecake part. I've put the quantities from the original recipe below, if you make these quantities, you will of course have a thicker cake. 
Prep time : 30 minutes + 40 minutes cooking
For a 25cm square mold | 10 to 12 servings :
Brownie :
195g butter
175g sugar
10g vanilla powder
3 eggs
300g T45 flour
150g cocoa powder without sugar
A good pinch of salt
80g dark chocolate
Melt the butter. Mix it with the sugar, vanilla and eggs.
Mix the powders (flour, cocoa and salt) and add them to the eggs.
As soon as the dough is homogeneous, add the dark chocolate cut into chips, then pour the dough into the buttered mould. Smooth the surface and set aside at room temperature.
Cheesecake :
300g creamcheese
1 egg
170g sugar
80g dark chocolate
Mix the creamcheese with the sugar and then the egg so that the mixture is homogeneous.
Pour it over the brownie batter, then place the dark chocolate cut into chips.
Bake in the preheated oven at 175°C for approx. 40-45 minutes.
After removing from the oven, allow to cool down before unmolding, cutting into parts and enjoying !
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