The making of brownie cheesecake is very simple. The key is to pay attention to how to bake the cheesecake so that it does not crack or sink. Most of the recipes for brownie cheesecake on the Internet are for eight-inch brownie cheesecake. Here I give the raw material recipe for six-inch brownie cheesecake for your reference.
Ingredients:
Six-inch brownie ingredients: 50g butter, 50g dark chocolate, 50g caster sugar, 40 eggs grams, 20 grams of plain yogurt, 50 grams of flour.
Six-inch cheesecake ingredients: 210 grams of cream cheese, half a teaspoon of vanilla essence, 40 grams of fine sugar, 60 grams of eggs, and 60 grams of plain yogurt.
How to make brownie cheesecake without cracking or sinking:
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First, make the mold anti-stick. For a six-inch cake round mold, first apply a layer of butter evenly, then apply a layer of dry powder to prevent sticking.
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Step one: Make brownies. Cut the dark chocolate and butter into small pieces, combine in a water bath, and stir evenly clockwise until completely combined. Remove from water, then add fine sugar and stir clockwise until evenly mixed.
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Then add whole eggs and yogurt.
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Stir clockwise until evenly mixed.
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Sift the flour 2-3 times, then sift into the butter chocolate paste. At this point, preheat the oven to 180 degrees.
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Use a spatula to stir evenly and completely blend without any graininess, forming a silky brownie paste.
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Pour the brownie batter into the prepared mold, shake it a few times to remove air bubbles, and smooth the surface. Place in the middle rack of the preheated oven, adjust the heat to 180 degrees, and bake for 18 minutes. Adjust heat to 160 degrees to preheat.
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While the brownies are baking, make the cheesecake. After the cream cheese is combined in the water bath, add the caster sugar and stir clockwise until smooth and without particles.
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Add whole eggs and vanilla extract to the cheese paste (optional).
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Stir vigorously clockwise until evenly mixed and becomes a thick and smooth cheese paste. Stirring takes some time to aerate the cheese.
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Add yogurt and stir evenly clockwise, forming a cheesecake batter.
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Take the brownie out of the oven and pour in the cheesecake batter.
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Gently shake the mold a few times to release air bubbles, put it back into the middle of the oven, bake at 160 degrees for 30-40 minutes, until the brownie cheesecake turns golden brown.
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Take out the baked brownie cheesecake from the oven, shake it a few times, invert it, and remove from the mold after it has cooled completely. Place in the refrigerator to refrigerate, then take out and cut into pieces when eating. The above is how to make brownie cheesecake without cracking or sinking. Strictly follow the raw material recipe of six-inch brownie cheesecake and you can make it successfully.
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