Cheesecake Brownie

              We had been to USA last year. There this was my favorite dessert. I used to have it almost everyday. But when I was back here in Netherlands, I couldn't find it. So I thought of trying it myself. & my attempt was successful. Do give it a try, it is yummy. You will definitely not make it once but many more times.

 

 

Preparation Time: 15 - 20 minutes

Baking Time: 40 - 50 minutes (depends on the power of the oven)

Ingredients:

 

   Brownie Layer:

• 100 grams unsalted butter, cut into pieces
• 100 grams dark chocolate, coarsely chopped (i used 65% cocoa one)
• 4 tsp granulated sugar
• 1 tsp pure vanilla extract
• 2 large eggs
• 50 grams all purpose flour
• pinch of salt

   Cream Cheese Layer:

• 200 grams full fat cream cheese, at room temperature
• 50 grams granulated white sugar
• 1/2 tsp pure vanilla extract
• 1 small egg

Method:

   Cream Cheese Brownies:

• Preheat oven to 325 degrees F (160 degrees C). Have a square or rectangular baking tray ready. Cover its inside properly with an aluminum foil.
• Keep a pan filled half with water for boiling. In a heatproof bowl, melt the chopped butter & coarsely chopped chocolate (chopped butter & chocolate makes the melting process faster) by placing it over the pan of simmering water. Keep stirring regularly.
• Remove the bowl from heat & whisk in the sugar & vanilla extract.
• Add the eggs, one at a time, beating well after each addition.
• Stir in the flour and salt and stir vigorously until the batter is smooth and glossy (about a minute or so).
• Remove 1/2 cup (100 ml) of the brownie batter and set it aside.
• Spread the remainder of the brownie batter evenly in the prepared baking tray.

   Cream Cheese Layer:

• In a mixing bowl, whisk the cream cheese until smooth with a hand mixer.
• Add the sugar, vanilla, and egg and stir it with a hand mixer just until creamy and smooth (do not over process).
• Spread the cream cheese filling evenly over the brownie layer.
• Take the brownie batter set aside. Spoon 10 - 12 small dollops of it over the cream cheese layer distantly from each other. Run a knife or wooden skewer back and forth through the two batters until you have a marble effect. Don't over do it.

  Final Step: 

• Place the tray in the middle of the oven for baking.
• Bake it for about 40 - 50 minutes or until the brownies are set and the cream cheese is just beginning to brown (A toothpick inserted into the brownie comes out with just a few crumbs of the brownie). The cake leaves the sides of the tray is also a good indication to know your cake is ready.
• Remove from oven and place it to cool. Then cover and refrigerate the brownies for 4 - 5 hours.
• Once chilled, remove the brownies from the pan by lifting with the ends of the foil and transfer to a cutting board.
• With a sharp knife, cut into small squares. Keep a damp cloth nearby to wipe your knife between cuts. These brownies can be stored in the refrigerator for several days. Serve cold or at room temperature.

Tips:

• The more dark the chocolate, the better the taste. But if you use more dark chocolate add more sugar.
• You can check the level of sweetness before putting into the tray. If you add more sugar, into any of the layer, stir the respective layer till the stage as indicated for that layer.

Related Recipes:

• Home made Mawa
• Home made Ghee
• Naankhatai / Butter Cookies
• Rasmalai
• Tiramisu
• Black Forest Cake
• Stuffed Eggs
• Mirchi ka Salan
• Misal Pav
• Fresh Home made Banana Chips

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