Brownie cheesecake with walnuts

95 min

hard

12 ingredients

Brownie cheesecake with walnuts

Brownie walnut cheesecake is a dessert that combines the richness and texture of a brownie with the creamy smoothness of a cheesecake. Its origin is related to the fusion of two classic American preparations: the brownie, popular throughout the United States since the early 20th century, and cheesecake, which also has deep roots in American and European cuisine. In Latin America, this delight is usually known simply as "brownie cheesecake," although in some countries it is called "cheesecake with a brownie base" or "cheese cake with brownie." The combination of ingredients and techniques reflects a modern trend in cooking to innovate with traditional flavors, resulting in an irresistible dessert.

In different Latin American countries, although the concept is similar, the name may vary depending on the predominant ingredients or the presentation. For example, in Mexico it is sometimes referred to as "combined chocolate and cheese cake," while in Argentina you might hear "cheesecake with a brownie and walnut base." This cake is ideal for celebrations and for those who enjoy a touch of chocolate along with the creamy texture typical of cheesecake.

How to prepare Brownie Walnut Cheesecake

Lightly grease the sides of a 20 or 23 cm springform pan.

Combine the base ingredients.

Mix well.

Press evenly onto the bottom of the pan.

Refrigerate while you prepare the filling.

In the bowl of an electric mixer, combine the ricotta cheese, brown sugar, cocoa, half-and-half, flour, vanilla, and salt.

Beat until smooth.

Add the eggs, one at a time.

Beat until smooth.

Fold in the walnuts.

Pour the mixture over the base.

Bake at 175 °C for 1 hour and 10 minutes or until the center is almost set.

Turn off the oven.

Cool in the oven with the door slightly ajar for 30 minutes.

Remove to a wire rack to cool.

Run a metal spatula around the edge of the pan to loosen the cake.

Cool completely.

Refrigerate for at least 4 hours.

If desired, dust the cheesecake with powdered sugar just before serving, or glaze with the suggested glaze and decorate with chocolate curls and whole walnuts.

Ingredients (12)

Fine chocolate cookie crumbs
Margarine
Light ricotta cheese
Light brown sugar
Unsweetened cocoa powder
Light cream
Wheat flour
Vanilla
Salt
Eggs
Walnuts
Powdered sugar

Instructions (19 steps)

1 Lightly grease the sides of a 20 or 23 cm springform pan.
2 Combine the crust ingredients.
3 Mix well.
4 Press evenly onto the bottom of the pan.
5 Refrigerate while preparing the filling.
6 In the bowl of an electric mixer, combine the ricotta cheese, brown sugar, cocoa powder, half-and-half, flour, vanilla, and salt.
7 Beat until smooth.
8 Add the eggs, one at a time.
9 Beat until smooth.
10 Fold in the walnuts.
11 Pour the mixture over the crust.
12 Bake at 175 °C for 1 hour and 10 minutes or until the center is almost set.
13 Turn off the oven.
14 Cool in the oven with the door slightly ajar for 30 minutes.
15 Remove to a wire rack to cool.
16 Run a thin metal spatula around the edge of the pan to loosen the cake.
17 Cool completely.
18 Refrigerate for at least 4 hours.
19 If desired, dust the cheesecake with powdered sugar just before serving, or glaze with the suggested icing and decorate with chocolate curls and whole walnuts.

Nutritional Information

Calories: 381 kcal

Protein: 0g

Carbohydrates: 38g

Fat: 28g

Azúcar: 0g

Sodio: 31mg

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Etiquetas

Preparation Time Dish Main Ingredient Preparation Occasion Desserts Fruit Oven Cheesecake Nuts Dietetic Equipment 4 Hours Or Less