Sarah at The Garden Deli is hosting the Cheese Please! blog challenge this month, and because Sarah is one of my favourite bloggers I promised to join in. :)
The challenge for September is to prepare a dish that includes both cheese and fruit. Sarah suggested a German recipe…. well, after scouring recipe books, picking people’s brains and searching online, I decided there are no typical German dishes where cheese and fruit are combined…. except perhaps cheesecake?
So that’s the direction I went, although my recipe is certainly not a German one, coming from David Lebovitz: an American living in Paris!
Chocolate Cheesecake Brownies and Berry Coulis
Brownie recipe from David Lebovitz’s “Ready for Dessert” (highly recommendable, as is his blog: www.davidlebovitz.com)
- 6 tbsps/ 85g butter
- 4 oz/115g dark chocolate, shopped into smallish chunks
- 2/3 cup / 130g sugar
- 2 eggs
- 1/2 cup/70g plain flour
- 1 tbsp cocoa powder
- pinch of salt
- 1 tsp vanilla extract
- 1/2 cup/80g dark or milk chocolate chips
- 8 oz/225g cream cheese
- 1 egg yolk
- 5 tbsps/75g sugar
Line a 23cm/9 inch square caketin with greaseproof paper, and grease the paper with butter. Preheat oven to350°F/180°C
Melt butter and add chocolate. Stir on a low heat unil chocolate melts too. Add sugar, then eggs. Mix in flour, cocoa powder, salt and vanilla extract. Finally stir in chocolate chips. Pour into prepared tin and smooth out. Whisk together cheesecake ingredients and put dollops over top of brownie batter. Gently swirl in a little, but don’t overdo it! Bake for 35-40 minutes until just set in the centre.
Leave to cool completely before removing from tin and slicing. Makes 9 pieces.
Berry Coulis (my recipe):
- 375g fresh or frozen mixed berries (e.g. redcurrant, blueberry and raspberry)
- 100-150g sugar (start with 100g and add to taste later, as it depends how sweet your choice of berries is)
- 1tsp cornflour
Place berries, sugar and a dash of water in a pan and heat gently. Let simmer until fruit has collapsed, stirring now and then. Strain.
Mix cornflour with a little cold water to make a paste. Return puree to the pan and add cornflour, whisking constantly while bringing back to a simmer. Strain again and leave to cool. If a skin forms you can either stir it in or remove it.
Serve the brownies in a pool of coulis. I added a white chocolate mousse and some fresh berries for decoration.
I hope this hasn’t bent the rules too far, but there IS both fruit and cheese in this recipe!
You will be able to see a round-up of all the entries on Sarah’s site soon… in fact there is even still time to take part!