I’m so excited to share this with you as I’ve been keeping it to myself for AGES! I’ve recently been lucky enough to team up with the lovely chaps at Galbani to produce a video where I get to cook with creative culinary genius and all-round nice guy, Joe Hurd. I’m sure you’ve all heard of Galbani, which is the #1 cheese brand in Italy and makers of top quality, soft mozzarella, and Mr English’s favourite: creamy blue dolcelatte.
Joe is lovely and an absolute genius. I’ve got to be honest, I was a bit nervous about being behind the camera, but Joe was such a sweetie and made the filming day an absolute pleasure. The recipe we made – a sumptuous capuccino cheesecake made with creamy Galbani mascarpone and a delicious crushed amaretti biscuit base, actually created by Joe, was utterly delicious. As soon as filming was completed, we all dived in and devoured it!
Here’s Joe and I creating the cheesecake:
When I went home, I started thinking about using the Galbani products in my everyday cooking, and where better to start than our favourite brownies, which I probably cook at least twice a week (the boys wouldn’t forgive me if there wasn’t a batch on the go). With memories of that delicious, creamy cheesecake still in my mind, I thought I’d have a go at combining both dishes, and having tasted the lovely, grainy textured ricotta, here’s what I came up with:
Galbani ricotta cheesecake brownies
For the brownie mixture:
200g dark chocolate
170g salted butter (or add a pinch of salt if using unsalted)
3 free range eggs (room temperature is always better)
200g soft brown sugar (caster is fine if you don’t have any)
110g plain flour
For the cheesecake mixture:
250g pot Galbani ricotta
50g icing sugar
1 tbsp plain flour
1 large egg
1 tsp vanilla extract
So firstly, assemble all your ingredients together, and preheat the oven to gas 4/180 degrees.
To make the brownie mixture, melt the butter and chocolate in a heatproof bowl over a saucepan of just-simmering water – don’t let the bottom of the bowl come into contact with water. Turn the water off when it’s just bubbling and stir the mixture gently until it’s combined. Take it off the heat and allow to cool to room temperature.
Meanwhile, whisk the eggs and sugar together until pale, light and frothy, then pour in the cooled chocolate/butter mixture and stir well.
Lastly, add in the flour, stir briefly until the flour disappears, then pour into a buttered square brownie/lasagne tin.
To make the cheesecake mixture, just mix the ricotta with a wooden spoon until it’s smooth, then stir in the other ingredients. Dollop it on top of the brownie mixture and gently swirl it together (my favourite bit)
Finally, bake for about 30 minutes or until the top is cracked and shiny.
And that’s it. They’re lush served warm with a dollop of that creamy Galbani mascarpone too! Massive thanks to Joe and everyone at Galbani for having me. What fun – let’s do it all again!