How to make Brownie Cheesecake with Strawberry Flavored Chocolate Cream:

Brownie:

Cup of Yum
1. Melt the chocolate together with the butter over a low heat.
2. Stir to homogenize the mixture.
3. When the mixture is completely smooth, turn off the heat.
4. Add the vanilla and sugar and stir again. Set the cream aside.
5. In another bowl, mix the flour, cocoa, a pinch of salt, and the baking powder. Use a spatula and mix gently.
6. Separate the whites from the yolks. Put the whites in the mixer bowl.
7. Stir the yolks into the chocolate cream then add the dry ingredients, carefully folding in. Add the milk to thin the mixture.
8. 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.
9. 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.
10. Pour the mixture into the pan and level.
11. Bake the cake for 25 minutes.
12. Turn off the heat and leave it in the oven for another 5 minutes, then remove and place on a cooling tray to cool.
13. When it has completely cooled, place it on a plate.

Chocolate cream:

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

Cheesecake:

1. Mix the cream cheese with the cream and sugar for 3 minutes.
2. Add the eggs, one at a time, and mix well after each addition.
3. Next add the flour, vanilla, and lemon juice. Mix gently until smooth.
4. 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.
5. Pour the mixture into the pan and bake the cheesecake for 45 minutes.
6. Leave it in the oven to cool.
7. When it is completely cool, place in the refrigerator and leave overnight.
8. It is best if it is very cold and hard before you remove it from the pan.
9. You can put it in the freezer for half an hour.
10. Carefully remove it from the pan and place it on top of the cream. Work carefully so as not to spoil the cheesecake.
11. Refrigerate the cake for an hour.

Meringue:

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