Brownie Cheesecake Torte Recipe (Coffee, Raspberry)
This brownie-based cheesecake torte recipe prepares a dense base with coffee and cinnamon flavor; It is topped with a light layer of cream cheese. In this recipe, the ingredients are kept simple and the steps practical: bake the base, whip the cream smooth, cool and serve with raspberries. If you want a more pronounced coffee taste, be careful to completely dissolve the granules in the milk.
Ingredients
1. For the brownie base
2. For the cheesecake layer
3. For the topping
Step-by-Step Method
Prepare the oven and mold
Preheat the oven to 175°C. Cover the bottom of a 22–24 cm springform mold with baking paper; Lightly oil the edges.
Defrost the coffee mixture
Mix the coffee granules and cinnamon with a small portion of warm milk and dissolve completely; This way, there will be no roughness left on the bottom.
Brownie mix the base
Combine the sugars in a bowl. Add the flour and mix briefly; Add vanilla and coffee mixture and continue until the dough comes together. Do not mix too much, so that the base does not harden.
Bake the base
Spread the mixture into the mold and smooth the top. Bake for 20-25 minutes, keeping the edges set and the middle slightly moist. Let rest on wire rack for 10 minutes.
Make the cheesecake layer smooth
Beat the cream cheese at room temperature for 2–3 minutes. Add the milk little by little and mix until you get a fluid and smooth consistency.
Combine the layers and bake
Pour the cheesecake mixture over the brownie base. Gently tap the mold on the counter to remove any air bubbles. Bake for 25-30 minutes, with the edges set and the middle slightly jiggly.
Cool and rest
Turn off the oven, leave the door ajar and let it sit for 10 minutes; then take it out and cool it completely. Let it rest in the refrigerator for at least 4 hours.
Serve
Run a knife around the edge of the mold before slicing. Sprinkle fresh raspberries on top and serve.