Brownie cheesecake

I have always heard about the Rose bakery teashop in the rue des Martyrs, but I've never been there. This weekend, I finally had the opportunity to go and check it out. In fact, it's a British teashop run by a couple, he's French and she's British. The minute I walked in that spiffy bakery, I was amazed by the dazzling selection of salads, quiches, cute squares of vegetable tarts... and excellent baked goodies like chocolate brownies, sponges, carrot cakes, crumbles, scones, shortbread, cupcakes....Then, I was lost!! It was right then when I had to fight the urge to eat everything in sight! There were million of baked goods, however, and only one strike out, which was the Brownie Cheesecake.

Ingredients:
Brownie batter:
1 cup (200g) sugar
250 g bittersweet chocolate (70% cocoa)
250 g unsalted butter
150 g flour
6 eggs
1 tsp vanilla extract
1 pinch of salt
Cheesecake batter:
125 g Ricotta cheese
100 g mascarpone
50 g cream cheese (Philadelphia)
1 egg
2 tbsp sugar
2 tbsp flour
1 tsp vanilla extract

In a bowl, mix together all the ingredients of the cheesecake batter. Set aside.

For the brownie batter, melt the chocolate and the butter in a saucepan over low heat. Let cool a little.
Meanwhile, in another bowl, beat together the eggs, sugar, vanilla until pale. Add the melted chocolate and butter and beat until combined. Add the flour and salt. Stir through.

Grease a 13 x 9 inch pan. Pour in the chocolate batter. Drop spoonfuls of the cream cheese mixture on top of the brownie base. With the tip of a knife swirl the batter around making a marbled effect. Cook 25-30 mn at 350ºF (180ºC). Let cool then cut into squares.

Brownie marbré au cheesecake

Ingrédients: 

Appareil à brownie:
200 g de sucre
250 g de chocolat (70% cacao)
250 g de beurre
150 g de farine
6 œufs
1 càc d'extrait de vanille
1 pincée de sel

Appareil à Cheesecake:
125 g Ricotta
100 g  mascarpone
50 g cream cheese (Philadelphia - carré frais)
1 œuf
2 càs sucre
2 càs farine
1 càc d'extrait de vanille

Mélangez tous les ingrédients du cheesecake. Réservez.

Réalisez le brownie: faites fondre le beurre et le chocolat à feu doux dans une casserole. Laissez refroidir un peu.

Pendant ce temps, dans un saladier, battez les oeufs, le sucre et l'extrait de vanille.
Ajouter le chocolat fondu et, enfin la farine et le sel.

Beurrez un moule carré, y versez la préparation au chocolat. Puis versez des cuillères du mélange cheesecake dessus. Avec la pointe d'un couteau faites des tourbillons. Faire cuire 25 à 30 minutes à 180ºC. Laisser refroidir puis découper en carrés.