Ingredients

Check off ingredients as you go

Serves 10 (one 8x8-inch pan + 6 muffin cups)

For the brownie

• 300g (10.5 oz) dark chocolate 60% cocoa
• 200g (¾ cup + 2 tbsp) butter
• 5 eggs (300g)
• 140g (⅔ cup) brown sugar
• 140g (1 cup + 2 tbsp) flour

For the cream cheese layer

• 80g (⅓ cup) fromage blanc (or cream cheese)
• 80g (⅓ cup) Canaan cheese (or ricotta)
• 80g (⅓ cup) vanilla mascarpone cream or mascarpone
• 1 egg
• 40g (3 tbsp) sugar
• a few drops of vanilla (optional if your mascarpone is already flavored)
• 1 level tablespoon flour or cornstarch

If you change the number of serving, consider adjusting cooking times!

Preparing the brownie

1. Line a 12x8-inch (30x20cm) rectangular pan with parchment paper. Preheat the oven to 165°C (330°F).
2. In a bowl, whisk the eggs with the sugar until the mixture becomes foamy and lightens in color.
3. In a saucepan, melt the chocolate and butter over low heat or in a double boiler. Once melted, gently fold this mixture into the egg and sugar mixture, then add the flour.

Preparing the cream cheese layer

4. In a bowl, mix the fromage blanc, mascarpone cream (and liquid vanilla if using), ricotta, sugar, and then the egg. Just like with a classic cheesecake, you just need to mix until you get a smooth consistency, no more.

Assembling the cake

5. Pour 2/3 of the brownie batter into the pan, then use a spoon to distribute 1/3 of the cream cheese mixture in various spots.

6. Cover with the remaining brownie batter, then finish with small dollops of cream cheese mixture, creating marbled swirls using a thin knife (like you would for a marble cake).

7. Bake for 18-20 minutes. The brownie will form its characteristic crust and the cream cheese will set. Let cool for about 15 minutes out of the oven, then cut into squares.

Organization tip

Since it contains cream cheese, it’s best to store this brownie cheesecake in the refrigerator. Remember to take it out about 20 minutes before serving so it returns to its ideal texture, or warm it briefly.

If you make a portion of the brownie cheesecake in mini versions using muffin tins, like I did, you’ll need to reduce the baking time slightly (check with a toothpick - it should come out almost clean).