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Low-calorie cheesecake brownie with raspberries

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BestOlivia · 2.1.2023

Low-calorie cheesecake brownie with raspberries

Name: Low-calorie cheesecake brownie with raspberries
Prep time: 35 min
Cook time: 45 min
Ingredients: 3.5 oz chocolate; 3.5 oz butter; 2 pcs egg; 1 oz ground almonds/almond flour; 1 tbsp cocoa; 5 oz cream cheese; 4 oz mascarpone; 2 pcs egg; 1.5 oz xylitol or brown sugar to taste; 1 tbsp lemon juice; 3.5 oz raspberries

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One of those low-calorie cakes that you can enjoy at any time and especially without feeling guilty. Sure it is with fruit that adds freshness to the cake and a chocolate dough that is so supple and juicy that you don't even need a cup of coffee or tea to drink with it.

35 min

Preparation time

45 min

Cooking time

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Ingredients

Dough:

3.5 oz

chocolate

3.5 oz

butter

2 pcs

egg

1 oz

ground almonds/almond flour

1 tbsp

cocoa

Top:

5 oz

cream cheese

4 oz

mascarpone

2 pcs

egg

1.5 oz

xylitol or brown sugar to taste

1 tbsp

lemon juice

3.5 oz

raspberries

Preparation steps

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Heat the oven to 355 °F / 180 °C and prepare approx. 8x8 inch baking sheet. Line the bottom with baking paper and start preparing the cake.
Melt the chocolate in a water bath together with the butter. Set aside the dissolved mixture and let it cool. Beat the eggs in a bowl with a whisk, add the chocolate and butter mixture and finally add the ground almonds together with the cocoa.
Layer the prepared dough into the baking mold, smooth it out nicely. Bake for 15 minutes in a heated oven.
Beat the cream cheese with mascarpone with a mixer, add eggs, xylitol or brown sugar and beat briefly. At the end, add lemon juice and then mix with just a wooden spoon.
Carefully spread the prepared mascarpone mixture on the hot chocolate base, place the raspberries and bake. Bake for about 25-30 minutes.