Blackberry brownies cheesecake


For 8 people

  • 200 g dark chocolate
  • 150 g cane sugar
  • 140 g butter
  • 75 g type “00” white flour
  • 180 g eggs

For the cheesecake mixture

  • 250 g fresh cheese spread
  • 60 g caster sugar
  • 60 g eggs
  • 1/2 vanilla pod

For the topping

  • 300 g blackberry jam
  • 125 g blackberries


Dice the butter; chop the dark chocolate into pieces and melt half in a bain-marie with the diced butter. Stir to obtain a smooth mixture. Cool to room temperature, add the sugar and the eggs, one at a time, stirring well each time after adding. Sieve the flour and stir into the mixture, mixing again to amalgamate. Lastly, add the remaining chopped chocolate.
In a bowl, cream the cheese with the sugar, egg and seeds of the vanilla, using an electric whisk.
Spoon the chocolate mixture into a 20×30 cm rectangular baking tray lined with baking paper and level off the surface. Form a second layer with the cream cheese, distributing it unevenly. Place spoonfuls of the blackberry jam into the empty spaces. Using a toothpick, create a marble effect in the mixture, making small swirls between the cheese mixture and the jam. Distribute the blackberries over the surface and bake in the oven at 180°C for around 55-60 minutes, checking the baking with a toothpick. Remove from the oven, allow to cool completely, then slice into 8 squares and serve.

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