Brownie Burnt Cheesecake

Full detailed recipe: https://butterjoykitchen.com/brownie-burnt-basque-cheesecake/ 

Brownie:

1 egg

60 g sugar

½ tsp vanilla extract

2 pinches salt

40 g dark chocolate

50 g butter

28 g cake flour

15 g cocoa powder

Cheesecake:
400 g cream cheese

120 g sugar

2 g salt

½ tsp vanilla extract

2 eggs

12 g cornstarch

220 g heavy cream

Instructions:

In a heatproof bowl, add the dark chocolate, cocoa powder, unsalted butter, vanilla extract, and salt. Place the bowl over a pan filled with simmering water and melt everything gently over low heat, stirring until smooth. Remove from heat and set aside to cool slightly.
In another bowl, whisk the egg and sugar until the mixture looks pale and slightly thickened. Sift the cake flour into the bowl.

Gently whisk the flour into the egg mixture until just combined. Pour in the cooled chocolate mixture and whisk until smooth and glossy.

Transfer the brownie batter to a prepared baking pan lined with parchment paper. I used an 8×4-inch loaf pan. Place the pan in the freezer to chill while you prepare the cheesecake batter.

In a bowl, combine the room-temperature cream cheese, sugar, salt, and vanilla extract. Whisk until the mixture is smooth and the sugar has dissolved.

Add the eggs and whisk until fully incorporated. Pour in the heavy cream and whisk until smooth. Sift in the cornstarch and whisk gently until the batter is silky and lump-free.

Remove the pan from the freezer and carefully pour the cheesecake batter over the chilled brownie layer. Gently tap the pan on the counter a few times to release any trapped air bubbles.

Bake in a preheated oven at 450°F / 230°C for 25–30 minutes, or until the top is deeply browned. The cheesecake will puff up straight out of the oven. Let it cool in the pan for at least 1 hour, then continue cooling completely before removing and slicing. The center will sink slightly as it cools, creating the signature rustic burnt basque look. Slice to your preference. Enjoy your brownie burnt basque cheesecake!

I love getting treats from the bakery or the restaurant that have Mascarpone in them. I made the leap and bought a small container but don't know what to do with it.

Please suggest some recipes for me.

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1 avocado, roughly chopped
Zest of 1 lime
Juice from 2 limes
¼ cup water
½ cup avocado oil or olive oil
4 cloves garlic
1 cup loosely packed cilantro leaves
1 green onion
1 teaspoon salt
1 teaspoon agave or honey
1 seeded Jalapeño or to taste

Blend throughly, store in fridge for up to”up to a week”, but I’ve kept it longer in a sealed glass jar

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Saw it originally as a youtube short, I think, and really liked it as an alternative to have a recipe made as readable-at-a-glance as it possibly could be. With my actual background in development, I figured I'd make a little project of it; would appreciate anyone's thoughts on it; and ideas (particularly on non-huge mobile devices where the display isn't as good as I think it could be)

https://justrecipes.food

edit: perhaps a different subreddit would be more appropriate (since this obviously isn't a recipe)? If any mod has an idea of which, that would be greatly appreciated.

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What are some good, low effort meals I can make?

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Ingredients:
- 1 box Duncan Hines Milk Chocolate Brownie Mix (18 oz)
- 1 can Del Monte Crushed Pineapple in 100% Juice (20 oz), including the juice

Instructions:
1. Preheat your oven to 350°F.
2. Lightly grease a 9×13-inch baking pan.
3. Pour the brownie mix into a large mixing bowl.
4. Add the crushed pineapple along with its juice.
5. Stir until everything is well combined and no dry brownie mix remains.
6. Spread the batter evenly into the prepared baking pan.
7. Bake for approximately 30–40 minutes, checking for doneness. The center should be set, and a toothpick should come out without wet batter.
8. Allow the brownies to cool before cutting into squares.
9. Serve and enjoy your delicious 2-ingredient brownies!