Brownie Cheesecake

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A FULL BAKING DISH OF DENSE, CHOCOLATY BROWNIE IS TOPPED WITH CREAMYCHEESECAKE AND BAKED AGAIN. THIS KNOCKOUT DESSERT IS ACTUALLY EASY TOPREPARE AND TASTES EVEN BETTER THE NEXT DAY.

Crème Brûlée Ingredients

  • Brownie:
  • 1¼ cups all-purpose flour
  • ⅔ cup unsweetened cocoa powder
  • ½ teaspoon baking powder
  • 2 cups sugar
  • 5 eggs
  • ½ pound (2 sticks) unsalted butter, melted
  • ½ cup semisweet chocolate chips
  • Cheesecake:
  • ¾ cup sugar
  • Four 8-ounce packages cream cheese, softened
  • 3 tablespoons cornstar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 tablespoons fresh lemon juice
  • 2 tablespoons heavy cream
  • 2 tablespoons sour cream

How Do You Make Crème Brûlée : Step By Step

  • Preheat the oven to 350°F. Coat a 9 by 13-inch baking dish with vegetableshortening or cooking spray.
  • To make the brownie, whisk together the flour, cocoa powder, salt, and bakingpowder in a medium bowl.
  • In a large bowl, using an electric mixer, beat the sugar and eggs until light andfoamy. Slowly beat in the melted butter.
  • Gradually stir the dry ingredients into the egg mixture. When the ingredientsare just combined, add the chocolate chips and blend them in. Do not overmixthe dough.
  • Spread the brownie dough in the prepared baking dish and smooth it outevenly.
  • Bake in the hot oven until a toothpick inserted in the center comes out clean,about 30 minutes.
  • Reduce the oven temperature to 325°F.
  • Let the brownie cool while you prepare the cheesecake. Cream the sugar andcream cheese in a large bowl with an electric mixer. Add the cornstarch andblend it in.
  • Add the eggs, one at a time, beating well after each addition. Add the vanillaextract and lemon juice and blend well.
  • Pour in the heavy cream, add the sour cream, and stir until the ingredients arewell blended.
  • Spread the mixture over the cooled brownie and bake until the cheesecake islightly browned on top and firm to the touch, 55 to 60 minutes.
  • Let the brownie cheesecake cool completely, then refrigerate for at least 1hour. If you are going to keep it until the next day, cover it in plastic wrap afterit is completely chilled.

Brownie Cheesecake

Rifat
A FULL BAKING DISH OF DENSE, CHOCOLATY BROWNIE IS TOPPED WITH CREAMYCHEESECAKE AND BAKED AGAIN. THIS KNOCKOUT DESSERT IS ACTUALLY EASY TOPREPARE AND TASTES EVEN BETTER THE NEXT DAY.
Course Dessert Recipes
Servings 12

Ingredients
  

  • Brownie:
  • cups all-purpose flour
  • cup unsweetened cocoa powder
  • ½ teaspoon baking powder
  • 2 cups sugar
  • 5 eggs
  • ½ pound (2 sticks) unsalted butter, melted
  • ½ cup semisweet chocolate chips
  • Cheesecake:
  • ¾ cup sugar
  • Four 8-ounce packages cream cheese, softened
  • 3 tablespoons cornstar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 tablespoons fresh lemon juice
  • 2 tablespoons heavy cream
  • 2 tablespoons sour cream

Instructions
 

  • Preheat the oven to 350°F. Coat a 9 by 13-inch baking dish with vegetableshortening or cooking spray.
  • To make the brownie, whisk together the flour, cocoa powder, salt, and bakingpowder in a medium bowl.
  • In a large bowl, using an electric mixer, beat the sugar and eggs until light andfoamy. Slowly beat in the melted butter.
  • Gradually stir the dry ingredients into the egg mixture. When the ingredientsare just combined, add the chocolate chips and blend them in. Do not overmixthe dough.
  • Spread the brownie dough in the prepared baking dish and smooth it outevenly.
  • Bake in the hot oven until a toothpick inserted in the center comes out clean,about 30 minutes.
  • Reduce the oven temperature to 325°F.
  • Let the brownie cool while you prepare the cheesecake. Cream the sugar andcream cheese in a large bowl with an electric mixer. Add the cornstarch andblend it in.
  • Add the eggs, one at a time, beating well after each addition. Add the vanillaextract and lemon juice and blend well.
  • Pour in the heavy cream, add the sour cream, and stir until the ingredients arewell blended.
  • Spread the mixture over the cooled brownie and bake until the cheesecake islightly browned on top and firm to the touch, 55 to 60 minutes.
  • Let the brownie cheesecake cool completely, then refrigerate for at least 1hour. If you are going to keep it until the next day, cover it in plastic wrap afterit is completely chilled.
Keyword Brownie Cheesecake

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