Oreo brownie cheesecake on the Delicious Blog

      Recipe:

      Source: https://www.vkusnyblog.com/recipe/brauni-chizkejk-s-oreo/

      Ingredient notes:

      Chocolate. Dark chocolate with 50–60% cocoa works best. You can use a more bitter one, up to 72%, if you prefer. I don't recommend milk chocolate here — it will be too sweet.

      “Oreo”. This is the ideal option. If you don't have actual Oreo cookies, you can use another similar cookie — there are various alternatives available.

      Butter. For brownies, use butter with at least 72% fat. I don't recommend substituting with a vegetable alternative — flavor and texture will suffer.

      Cream cheese. Any creamy cottage-style cheese like Philadelphia will do. Before making the cream layer, check its consistency. If the cheese is very soft, you can adjust the ratio of cheese to sour cream to balance the cream's consistency: add more cheese and less sour cream.

      Eggs. Medium eggs size C-1 or M weighing 50–55 g are needed. It's better if they are warm before adding to the batter.

      Sugar. Ordinary white sugar works perfectly. You don't have to choose the finest grind — even fairly large crystals dissolve well in the batter.

      Sour cream. Ideal fat content is 20–25%. You can optionally replace it with 30% cream if needed or desired.

      Flour. Use regular all-purpose flour. And yes, you need only a small amount.

      Let's proceed to preparation.

      Make the brownie layer.

      Melt the chocolate with the butter in a double boiler or in the microwave.

      Add the sugar and stir. Then add the eggs and mix again. Add the salt and flour and mix the batter.

      Spread the batter into a parchment-lined pan and smooth it out.

      Prepare the cream layer with Oreo.

      Break the Oreo cookies into small pieces without removing the filling.

      Combine the cream cheese with the sugar and beat with a mixer on low speed. Add the eggs one at a time, mixing thoroughly after each. Finally add the sour cream and mix again.

      Add the cookies to the cream.

      Stir so they are evenly distributed.

      Spread the cream layer over the chocolate layer and smooth. Then take a chopstick or wooden skewer, insert it to the bottom of the pan and make random movements to create a marbled pattern.

      Put the pan into a preheated oven at 160°C and bake for about 40–45 minutes. The edges of the dessert should be completely set.

      Remove the pan with the dessert from the oven. Let it cool in the pan to room temperature, then transfer to the refrigerator to set for 3–4 hours.

      Remove the cooled brownie-cheesecake from the pan, peel off the parchment, cut into portions and serve.

      Enjoy your tea!

      This recipe was tested and prepared by chef Tatyana Nazaruk — the author of Vkusny Blog.

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