Brownie cheesecake with raspberry sauce

For: 6 persons
Difficulty: low

INGREDIENTS:
for the brownie:

• 3eggs
• 190 g sugar
• 125 g dark chocolate
• 125g butter
• 150g flour
• vanilla

for the cheescake:

• 200g robiola ( is an Italian soft-ripened cheese)
• 150g ricotta cheese
• 75g fresh cream
• 20g greek yogurt
• 100g sugar
• vanilla
• 1/4 teaspoon flour
• 1 untreated lemon

for the raspberry sauce:

• 200g raspberry
• 100g icing sugar
• 1 lemon

PREPARATION:

Separately in a double boiler, melt the dark chocolate and the butter.Whisk the eggs and sugar, adding the choccolate ,the butter ,the flour and the vanilla.Line a square baking pan with parchment paper, pour the mixture and level the surface.

Mix all the ingredients for the  cheescake with grated lemon rind and the vanilla.Pour the cream gently on the brownie without the 2 being mixed. Bake it for 20-25 min at 180degrees.

Blend the raspberry, incorporate the sugar and the filtered juice of lemon.

Serve the cold sweet accompanying it with the sauce.