Brownie

250 grams unsalted butter

250 gr dark chocolate

6 eggs

380 grams granulated sugar

1 tsp vanilla extract

150 grams all-purpose flour

Cheese cream

125 grams ricotta cheese

50 gr cream cheese

50 gr granulated sugar

1 tsp vanilla extract

1 egg

50 grams fresh cream

50 grams all-purpose flour

Pre-heat the oven to 180° C.

In a container simmering in hot water melt down the chocolate and the butter.

Meanwhile beat the eggs with the sugar and the vanilla extract.

Add the chocolate and butter mixture.

Add the flour.

Pour into a rectangular baking tin (20×30 or 25×25), perched with baking paper.

With a mixer mix the ricotta and creamcheese with the sugar and the vanilla extract.

Add the cream.

Add the egg.

Add the flour.

Pour from above (the high the better) the cheese mixture on top of the brownies mixture and make some designs on top (do not over do or i twill not cook well).

Bake for 45/50 minutes. If it gets too brown on top, cover with aluminium foil.

Let the Brownie Cheesecake cool down completely before cutting and serving.

160 gr di farina / 160 gr all-purpose flour

4 cucchiai di cacao amaro / 4 tbs bitter cocoa

6 cucchiai di zucchero / 6 tbs granulated sugar

¼ cucchiaino di lievito per dolci / ¼ tsp baking soda

115 gr di burro a temparatura ambiente / 115 gr butter room temperature

1 uovo / 1 egg

450 gr formaggio spalmabile / 450 grams cream cheese

225 gr mascarpone / 225 grams mascarpone cheese

6 uova / 6 eggs

225 zucchero canna chiaro o granulato / 225 grams caster sugar

4 banane / 4 bananas

1 cucchiaino e mezzo cannella / 1.5 tsp ground cinnamon

2 cucchiai di rhum / 2 tbs rhum

Riscladare il forno a 170° C.

Pre-heat oven at 170° C.

In un mixer unire cacao, zucchero, farina e lievito, miscelare azionando il mixer. Unire ora il burro, azionare, infine unire l’uovo e azionare di nuovo. Si otterrà un impasto sodo e umido.

In a mixer, put flour, cocoa, sugar and baking powder, activate the mixer for a couple of seconds. Now add the butter, activate, finally add the egg and activate again for a couple of minutes, you will obtain a soft dough.

Foderare con questo composto il fondo (imburrato e infarinato) di una tortiera da 23 cm a cerniera con l’impasto. Cuocere per 15 minuti a 170°. Fare raffreddare.

Coat a greased 23 cm diamater baking pan base with the dough above. Bake for 15 minutes at 170° C. Set aside.

Nel frattempo sbattere i formaggi finché non saranno amalgamati.

Meanwhile whisk the cheeses until smooth.

Unire lo zucchero e poi le uova uno alla volta.

Add the sugar and then the eggs – one at a time.

Unire le banane schiacciate con una forchetta.

Add the bananas mashed.

Unire la cannella e il rhum.

Add the cinnamon and the rhum.

Versare sull abse nello stampo e infornare per circa 60 minuti.

Pour onto the baking tin over the chococlate base and bake for 60 minutes.

Fare raffreddare per almeno 12 ore in frigorifero prima di servire.

Let cool down and refrigerate 12 hours before serving,

E’ ottima se servita con una salsa toffee*

Great if serve with toffee sauce*

TOFFEE SAUCE

175 zucchero di canna
 (o 75 gr muscovado e 100 gr zucchero di canna) / 175 gr brown sugar (or 75 gr muscovado and 100 gr brown sugar)

225 gr panna
 / 225 gr fresh cream

1 cucchiaio di melassa / 1 tbs black treacle

55 gr burro / 55 gr butter

Unire zucchero, burro e metà della panna, portare ad ebollizione elasciare bollire circa 10 minuti. Togliere dal fuoco e unire la panna restante e la melassa. Mettere da parte e tenere al caldo.

In a casserole, add the sugar, half of the cream and the butter and bring to boil .Let boil for 10 minutes stirring. Take out from heat, add the remaning cream and the black treacle. Set aside and keep warm.

The Triple Chocolate Cheesecake

Base:

300 gr chocolate biscuits

1 tbs bitter cocoa powder

180 gr unsalted butter

Farcitura / Fillings

800 gr di formaggio spalmabile / 800 gr cream cheese

280 gr di zucchero / 280gr granulated sugar

3 cucchiai di amido di mais / 3 tbs corn starch

5 uova / 5 eggs

200 gr di panna acida / 200gr sour cream

200 ml di panna / 200 ml cream

1 bustina di vanillina / 1tsp vanilla extract

100 gr di cioccolato bianco / 100 gr white cioccolate

Copertura / Frosting

100 gr cioccolato al latte / 100 gr milk chocolate

70 gr panna liquida / 70 gr plain cream

Base: Crumble finely the biscuits and mix them with the melted butter and the cocoa. Coat a  greased 23 cm diamater baking pan base with the dough above. Keep in refrigerator.

Filling: Meanwhile mix together the corn starch and the sugar in a bowl.

Whip the cream cheese for 7/8 minutes with the vanilla extract.

Add the sugar+corn starch mixture.

Add the eggs, one at a time.

Now add both the sour cream and the plain cream.

At bain-marie melt down the white chocolate. Once melted assi t to the cheese mixture.

Pour the mixture into the cheesecake mould on the biscuit base.

Bake for 1H at 170° C, let cool down and refrigerate for 4hours, better if overnight.

Now we can prepare the ganache: break the chocolate into small chunks and put the in a container. Meanwhile boil the cream, once boiling hot, pour it on top of the chocolate chunks and let infuse for 10 minutes. Then whip it energically and mix well until smooth.

Pour the ganache on top of the cheesecake and let cool down for a couple of hours before serving.

Cheesecake

Base:

250 gr biscotti digestive / 250 g digestive biscuits

150 gr burro / 150 g butter

Crema di formaggio / cheese mixture:

600 gr cream cheese

160 gr zucchero / 160 g caster sugar

5 uova / 5 eggs

2 cucchiai amido di mais / 2 tablespoons corn starch

200 ml panna / 200 ml cream

100 ml panna acida / 100 ml sour cream

1 bustina vanillina / vanilla flavour

Farcitura/ Topping:

200 gr di frutti di bosco / 200 g red fruits

80 gr zucchero / 100 g caster sugar

2 cucchiai di succo di limone / 2 tablespoons of lemon juice

1 quarto di mela grattugiata / a quarter of apple greated

In un mixer frullare i biscotti, mettere in un contenitore, unire il burro fuso e impastare.

Foderare con questo composto una tortiera con cerniera del diametro di 24 cm alzandola sui bordi fino a 2,5/3 cm di altezza. Mettere in frigorifero.

In a mixer mince the biscuits finely. Put in a container. Add the melted butter and mix well. With this preparation you have to cover a baking pan 25 cm diameter trying to create borders of 2,5-3 cm height. Put in the fridge.

In a bowl put the cream cheese, the sugar, the vanilla flavour, the corn starch and mix with a mixer. Now add the eggs separately. Add the cream and the lemon zest.

Versare nella tortiera foderata di biscotti e infornare per 1 ora / 1 ora e 15 minuti a 170°. Il centro della torta si deve ancora muovere come un budino quando si estrae.

Put into the baking pan covered with the biscuits crumbs and put into the oven for 1 hour/1 hour and 15 minutes at 170° C. When you take it out it should still be a bit wobbly. 

Togliere la torta dal forno e fare raffreddare completamente. Porre in frigorifero per almeno 3 ore (meglio se tutta la notte) prima di farcire e servire.

Take the cake out of the oven. Cool down completely and refrigerate for 3 hours at least (better if overnight).

TOPPING

Bagnare in acqua fredda mezzo foglio di colla di pesce. Mettere i frutti di bosco in una casseruola, il succo di mezzo limone unire lo zucchero, la mela e porre sul fuoco. Lasciare sobbollire a fuoco bassissimo per 10 minuti. Frullare con un mixer ad immersione. Fare raffreddare prima di usarlo per farcire la torta.

Put half leave of gelatine in cold water. Meanwhile in a casserole put the red fruits, the sugar the apple and the lemon juice’. Let simmer at low heat for 10 minute. Mix everything. Cool down before topping the cake.