brownie-cheesecake with raspberries

05/09/2014


I think, I have developed a tendency to promise recipes on instagram and never follow up on them. So sorry about that! But since it's Friday and baking cake is such a lovely weekend activity, I will try to make it up to you today :-) Wednesday, my husband turned 29 and although the day began very everyday'ish it turned into such a lovely afternoon and evening - first with the healthy (or healthier) brownie-cheesecake, followed by a long walk and sushi from our favourite sushi place.

A healthy cake almost sounds too good to be true, doesn't it? I'm no expert (and this blog isn't going to turn into a healthy food blog), but when a cake has no sugar or flour added and only contains around 150 calories pr. 100 g, I will call it healthy and even eat it for breakfast :D However, don't expect it to taste exactly like the real deal - nothing beats that - but it is really tasty and you can eat it with a good conscience, so what's not to like?  

Brownie-cheesecake with raspberries

Brownie:
1 tin of butterbeans (240 g) 
175 g bananas 
3 eggs
75 g unsweetened cocoa powder
130 g sukrin gold (or your preferred sweetener, e.g. honey, and adjust the amount)
100 g dark chocolate (minimum 70% - I used chocolate sweetened with stevia)
1 teaspoon baking powder
30 ml strong coffee

Cheesecake:
400 g philadelphia light
2 eggs
2 teaspoons vanilla powder 
40 g sukrin gold or your preferred sweetener
Raspberries 

Set the oven to 180 degrees. Blend all the ingredients for the brownie, except the chocolate, until you reach a smooth consistency. Chop the chocolate and add it to the batter. Blend all the ingredients for the cheesecake topping in another bowl. Put baking paper in a roasting pan (approx. 25 x 35 cm). Spread the brownie batter evenly in the pan. Then add the cheesecake batter on top of that and level it out. Take a knife and gently mix the two batters so that the brownie batter creates a pattern in the cheesecake. Generously distribute the raspberries in the cheesecake layer and put the pan in the oven. I didn't really time my cake, but I think, I gave it around 45 - 55 minutes. However, make sure to check up on it and when the cheesecake layer feels firm, take it out and let it cool down for a while.

Enjoy!


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