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Cheesecake Brownies

Sunday, October 27, 2013 18:16

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I’ve made cheesecake brownie before, it was yummy but that uses more eggs and sugar. This Cheesecake Brownies here are quite easy to make, using only 2 eggs. The total baking time is about 25 minutes. The cheesecake layer is rich while the brownie layer is dense and fudgy, taste heavenly to me

Just remember not to cut the cheesecake immediately after it is baked because the cake is too soft to handle. You may break the cake if you’re not careful. Leave the whole cake in the oven to cool down with the door ajar and then put it into the fridge straight away together with the cake pan to chill for at least 2 hours or when you’re ready to serve it. I’m sure you’ll like it so much that you can resist not having another slice to enjoy.

Cheesecake Brownies

Ingredients:

125g Butter, chopped

150g Dark chocolate, valrhona 66%, chopped to pieces

1 Egg (70g)

100g Caster sugar

110g Plain flour

35g Self-raising flour

Topping

250g Cream cheese, softened at room temperature

1 tsp Vanilla extract

60g Caster sugar

1 Egg (70g)

125g Whipping cream (President brand) 动物性奶油

Method:

Preheat oven to 180C. Line base and sides with baking paper, extending paper all sides up in a 8 inch square cake pan.
Stir butter and chocolate in small saucepan over low heat until smooth. Cool.
Beat egg and sugar with electric mixer until thick and creamy. Stir in chocolate mixture and sifted flours, mix well.
Spread mixture into pan; bake for 10 minutes.

Make topping

Beat cream cheese, vanilla extract, sugar and egg together until smooth. Beat in whipping cream and mix well.
Pour cream cheese mixture over brownie; bake for about 15 minutes. Cool in oven with door ajar. Refrigerate brownies for 2 hours before removing from the cake pan and cut with a hot knife.
Dust some cocoa powder or top with some berries before serving.

Enjoy & Have a Wonderful Week Ahead!

Source: http://www.anncoojournal.com/2013/10/cheesecake-brownies.html

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