Dessert
Kinder Cheesecake Brownie
2 h 40 minServes 12Nutri-Score E€€
E
2 h 40 min
2 h 40 minKinder Cheesecake Brownie
what you need
Ingredients
unsalted butter (for the brownie batter)Dairy125 g
dark chocolate (chopped)Pantry150 g
granulated sugar (for the brownie batter)Pantry100 g- dark brown sugarPantry75 g
- vanilla sugar (2 sachets)Pantry16 g
salt (a pinch)Spices2 g
eggs (medium, for the brownie batter)Dairy2 pieces
patent flour (sifted)Pantry100 g- cocoa powder (sifted)Pantry10 g
cream cheese (at room temperature)Dairy600 g- granulated sugar (for the cheesecake batter)Pantry125 g
- cornstarch (sifted)Pantry45 g
- eggs (medium, for the cheesecake batter)Dairy3 pieces
- Kinder chocolate (unwrapped, for the filling)Pantry200 g
- heavy cream (for the ganache)Dairy50 ml
- white chocolate (crushed)Pantry100 g
strawberries (fresh, for garnish)Produce150 g- Kinder chocolate (for garnish)Pantry50 g
hazelnuts (for garnish)Nuts & seeds30 g
per serving
Nutrition
492kcal
- Carbs
- 40 g
- Proteins
- 8 g
- Fat
- 33 g
what you’ll use
Tools
Baking dish
Saucepan
Mixing bowl ×2
Whisk
Sieve
Oven
step by step
Method
- Step 1
Melt the chocolate and butter
- Melt the unsalted butter and dark chocolate au bain-marie until smooth.
- Step 2
Make the brownie batter
- Add the granulated sugar, dark brown sugar, vanilla sugar and salt, and mix well.
- Add the eggs one by one, mixing until fully combined.
- Sift in the flour and cocoa powder and fold in until fully combined.
- Step 3
Bake the brownie layer
- Spread the batter evenly into the baking dish.
- Bake in a preheated oven at 175 °C for 20-25 minutes.
- Step 4
Make the cheesecake batter
- Mix the cream cheese and sugar in a deep bowl for 1 minute.
- Sift in the cornstarch and mix well.
- Fold in the eggs one by one.
- Step 5
Assemble and bake the cheesecake
- Unwrap the Kinder chocolate and spread it over the brownie layer.
- Pour the cheesecake batter on top and spread it evenly.
- Bake in a preheated oven at 125 °C for 55-65 minutes, until the edges are firm and the center is still slightly jiggly.
- Step 6
Rest in the oven
- Turn off the oven and leave the cheesecake inside for 1 hour to prevent sinking or cracking.
- Step 7
Prepare the white chocolate ganache
- Heat the heavy cream in a saucepan until it just starts to boil.
- Remove from the heat, add the crushed white chocolate and let it sit for 1 minute.
- Stir until smooth.
- Step 8
Finish and chill
- Spread the white chocolate ganache over the cheesecake.
- Let it set in the fridge, covered, preferably overnight.
- Step 9
Serve
- Cut the cheesecake into nice portions.
- Garnish with strawberries, chocolate and nuts.
most cooked first