Cheesecake Brownie
Cheesecake Brownie
Brownie with a layer of white chocolate cream cheese filling covered with a shiny chocolate glaze. A heavenly delicious dessert and a taste to remember, but put aside the caloric concern. Mmmmmm!
Ingredients:
For the brownies:
¼ cup/½ stick butter
3 eggs
2 tablespoons unsweetened cocoa powder
¾ cup flour
½ cup sugar
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon vanilla extract
3 tablespoons boiling water
For the cheesecake:
600 g./1 lb. 3 oz. white chocolate
600 g./1 lb. 3 oz. cream cheese
¼ cup milk
1 cup sugar
2 tablespoons butter, softened
For the chocolate glaze:
200 g./7 oz. semi-sweet chocolate
¾ cup heavy cream
1 tablespoon sugar
1 teaspoon butter
Directions:
For the brownies:
Preheat the oven to 180°C/350°F. Place a rack in the center of the oven.
Prepare a 30cm/12 inch spring form pan and cover the bottom and edges with a piece of heavy duty foil, then generously butter the inside of the pan. Set aside.
Set the mixer on medium speed and beat the butter and sugar in a large mixing bowl for 10 seconds.
Add the eggs one at a time and beat for 1 more minute.
Add the cocoa, flour, baking powder, baking soda, vanilla, and boiling water.
Stir with a wooden spoon to incorporate.
Transfer the mixture to the spring form pan and bake for 15-20 minutes, or until you insert a toothpick in the center of the cake and it comes out clean.
Remove from the oven and set aside to cool completely.
For the cheesecake filling:
Melt the white chocolate in a double boiler or a microwave.
In a bowl of an electric mixer, combine the cream cheese, melted white chocolate, milk, sugar, butter, and vanilla and mix until it is smooth and of one texture.
When the brownie has totally cooled, pour the cream cheese filling over the brownie and spread it evenly with a spatula.
For the chocolate glaze:
Place the chocolate, butter, and sugar in a bowl.
Heat the cream in a small saucepan and bring just to a boil.
Pour over the chocolate mixture and whisk to melt the chocolate, obtaining a shiny gaze.
Allow it to cool and dribble it evenly over the cream cheese filling.
Refrigerate the cake overnight.
Note: Make sure to cut with a serrated knife upon serving.
The cake is extremely rich, so don’t be tempted to cut overly large servings
If you enjoyed this recipe, be sure to subscibe to our newsletter so you never miss a single recipe.
All photos and content are copyright protected. Please don’t use photos without prior written permission.
Subscribe to Our Newsletter
Instructions
No Steps Found !
- Course : Cakes, DESSERTS
- Recipe Type : DESSERTS, RECIPES FROM AROUND THE WORD
About Chef
Hadia Zebib
I am Hadia, the face behind Hadia’s Lebanese Cuisine. I grew up in Beirut Lebanon and I currently reside in Kinshasa, Congo with my husband and my three adorable sons, ...
Read more about this chef..Related Recipes
Search
The book is available in Beirut at Librarie Antoine or Virgin Megastore. Available for order:Click Here
No comments yet.