Cheesecake brownie with sweet potato and raspberry jam Darbo

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You've never seen a flavor combination like this before! The combination of raspberry jam, creamy cheesecake, and chocolate brownie not only tastes great, but also looks amazing. Surprise your loved ones and prepare a cheesecake brownie. A standing ovation is guaranteed. This recipe was prepared in collaboration with Karolina Kos.

Number of servings

Sharpness level

MILD

Preparation time

60 min.

Difficulty level

EASY

INGREDIENTS

200g Darbo raspberry jam

Brownies:

1 large sweet potato, cut into pieces
1 ripe banana
2 eggs
50 g pitted dates, cut into pieces
50 g of cocoa
40-50 g light spelt flour
2 tablespoons of erythritol
1 teaspoon of baking powder
1 tablespoon of coconut oil

Cheesecake:

500 g of cheesecake cottage cheese from a bucket
2 eggs
2 tablespoons vanilla custard powder
100g erythritol
pinch of salt

A METHOD OF PREPARING

Peel and dice the sweet potato. Boil in water for about 15 minutes, until tender. Drain and let cool. Chop the dates and pour a little boiling water over them. Let steep for 15 minutes.
Place all the brownie ingredients in a bowl and blend until smooth. Pour into a baking pan (18x24 cm) lined with baking paper.
Mix the cheesecake ingredients until thoroughly combined. Then, pour the cheesecake mixture evenly over the top of the brownie. Then, spoon raspberry jam over the top. Bake in an oven preheated to 180 degrees Celsius (top and bottom) for approximately 45 minutes.
After baking, leave the oven ajar and let it cool. Then, chill in the refrigerator for at least a few hours before serving.

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