A perfect cheesecake bite for any hatchback or couch! Chocolatey, creamy, tangy and sweet! It affects the whole tongue.
Preparation:
To cook:
Level: Intermediate
Serves: 24
Ingredients
- FOR THE BROWNIE BACKGROUND:
- ½ cups Unsalted butter, melted
- 1-⅛ cup White sugar
- 1 tbsp Olive oil
- 2 whole Eggs (large)
- 2 teaspoons Vanilla extract
- ½ cups All purpose flour
- ½ cups Cocoa powder
- ¼ teaspoons Salt
- FOR THE CHEESECAKE MIX:
- 16 ounces, weight Cream cheese
- ⅔ cups Sour cream
- ½ cups White sugar
- 2 teaspoons Vanilla extract
- 2 whole Eggs (large)
- FOR THE LEMON RASPBERRY SAUCE:
- 9 ounces, weight Raspberries
- ½ cups Granulated sugar
- 2 tablespoons Lemon juice
Preparation
For the brownie base:
Preheat the oven to 350ºF. Spray an 8-inch pan (circle or square) with nonstick spray. Put aside.
In a bowl, add the melted butter, sugar and oil. Mix until homogeneous incorporation. Add eggs and vanilla. Keep mixing. While mixing, slowly add the flour, cocoa and salt. Do not overmix!
Pour the mixture into the mold. Bake. Bake for 21-23 minutes. (Toothpick should be lightly soiled if used for testing.) Remove from oven. Pour the brownies into the mixing bowl and stir. Set aside to cool.
For the cheesecake mixture:
All the ingredients must be at room temperature so that the mixture is not lumpy! Whisk all the ingredients with an electric mixer.
For the raspberry lemon sauce:
Heat the pan over medium-low heat. Place all the ingredients in the food processor. Puree mix. Strain the puree into a saucepan. Stir the mixture from time to time and reduce until the sauce has thickened.
To assemble, divide brownie mixture into 24 wells of a mini muffin pan. Form cups. Using a teaspoon, scoop cheesecake mixture into brownie pans. Bake for 20 minutes.
Remove from the oven and place in the refrigerator for at least 1 hour. Pull, sauce, nibble!
