Marbled Brownie Cheesecake Squares
This brownie cheesecake is not only a real treat in terms of taste: the dark chocolate puts far less strain on the sugar account than the sweet whole milk variant. Low-fat curd cheese provides a lot of calcium and protein, but less fat, and with the spelt flour even B vitamins find their way onto the cake table.
The vanilla powder consists of dried and then pulverized vanilla beans
- completely without sugar! The advantage over the whole vanilla bean is that it is easy to handle, because there is no need to slit and scrape it out.
Melt the chopped chocolate in a bowl over a pot of simmering water. Set the chocolate aside once melted. Beat the butter with the brown sugar until creamy. Add the eggs and the cream cheese. Preheat the oven to 200°C/ 400°F. Mix the flour with the baking powder, 1 pinch of salt, and the vanilla. Stir the flour mixture into the batter. Divide the batter in half and place in two bowls. Stir the chocolate into one-half of the batter.
Grease the baking pan with vegetable oil. Alternately place layer the vanilla and chocolate batters in the pan. Marble gently with a fork. Bake in the oven for about 30 minutes. To see if the cake is done check with a toothpick.
Place on a wire rack and let cool completely. To serve, cut into pieces at about 5 cm (approximately 2 inches) squares.