How to make Brownie Cheesecake with Strawberry Flavored Chocolate Cream:

Brownie:

• Melt the chocolate together with the butter over a low heat.
• Stir to homogenize the mixture.
• When the mixture is completely smooth, turn off the heat.
• Add the vanilla and sugar and stir again. Set the cream aside.
• In another bowl, mix the flour, cocoa, a pinch of salt, and the baking powder. Use a spatula and mix gently.
• Separate the whites from the yolks. Put the whites in the mixer bowl.
• Stir the yolks into the chocolate cream then add the dry ingredients, carefully folding in. Add the milk to thin the mixture.
• Beat the egg whites with a pinch of salt until stiff. When you have a nice foam, fold them into the chocolate cream with upward movements.
• Preheat the oven to medium heat (180 C degrees or 356 Fahrenheit) and line a 22-24 cm (8.6-9.4 inch) diameter cake tin with baking paper.
• Pour the mixture into the pan and level.
• Bake the cake for 25 minutes.
• Turn off the heat and leave it in the oven for another 5 minutes, then remove and place on a cooling tray to cool.
• When it has completely cooled, place it on a plate.

Chocolate cream:

• Cut the strawberries into pieces.
• Place them on the heat with the sugar. Let them boil until the liquid is reduced and it turns into a jam-like consistency.
• Melt the chocolate in a bain marie and mix it with the strawberries. Place the cream on top.

Cheesecake:

• Mix the cream cheese with the cream and sugar for 3 minutes.
• Add the eggs, one at a time, and mix well after each addition.
• Next add the flour, vanilla, and lemon juice. Mix gently until smooth.
• Preheat the oven to a low heat, 160 C degrees (320 F). Take a round pan with a diameter 1 cm (0.4 inch) less than the one you baked the top in, and line it with baking paper.
• Pour the mixture into the pan and bake the cheesecake for 45 minutes.
• Leave it in the oven to cool.
• When it is completely cool, place in the refrigerator and leave overnight.
• It is best if it is very cold and hard before you remove it from the pan.
• You can put it in the freezer for half an hour.
• Carefully remove it from the pan and place it on top of the cream. Work carefully so as not to spoil the cheesecake.
• Refrigerate the cake for an hour.

Meringue:

• Beat the egg whites with a pinch of salt until stiff.
• Add the sugar gradually, one tablespoon at a time.
• Mix well after each spoonful of sugar.
• Stop mixing only when the sugar is completely melted.
• Place the meringue in a star tipped tin and make small meringues on a tray lined with baking paper.
• Bake the meringues for one hour at 100 degrees (210 F). Let them cool in the oven.
• Decorate the cake with chocolate border.
• On top, put the meringue and small chocolates.
• Serve this wonderful brownie cheesecake with meringue. Enjoy!