Brownie Cheesecake

Start by making the brownie batter. Cut the dark chocolate and butter into small pieces, put them in a large bowl, heat over water and stir constantly (the water temperature should not be too high) until the butter and chocolate are completely melted.

Take the bowl out of the water, add the granulated sugar and mix well

Continue adding eggs

Add yogurt and mix well

Sift in the flour and mix well with a rubber spatula until the flour and chocolate butter paste are completely mixed to form a brownie batter

Pour the brownie batter into the prepared mold, smooth it out, and put it into the preheated oven at 180 degrees, middle layer, and bake for about 18 minutes. Take it out after the batter is completely set. Then lower the oven temperature to 160 degrees

The brownie base is ready and set aside

Heat the cream cheese over water until softened (or leave it at room temperature for 2 hours in advance until softened), add fine sugar, and beat with a whisk until smooth and without particles. Add eggs and vanilla extract (omit if you don’t have vanilla extract). Finally add yogurt and mix well to form cheesecake batter

Pour the cheesecake batter onto the baked brownie cake, hold the cake mold with your hands, and shake it twice to release the air bubbles inside. Put the mold back into the oven, heat up and down to 160 degrees, set the middle layer, and bake for 30-40 minutes, until the cheesecake is completely set, there is no fluidity inside when pressed, and the surface is baked to a light golden color before taking it out of the oven.

After the baked cake is cooled, place it in the refrigerator for more than 4 hours (or refrigerate overnight), then cut into pieces and enjoy.

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