19 September 2010 - Cheesecake Brownies
I came across David Lebovitz's blog
last week while doing some blog hopping. I must say that his blog is so awesome - full of mouth-watering photos of great recipes. I was immediately hooked when I saw his Cheesecake Brownie Recipe
Since my sis & I were craving for some cheesecake comfort, this was what I baked yesterday on a Sunday afternoon.
This is a photo of the cheesecake brownie batter just seconds before I popped it into my good 'ol portable oven.
And this is the result of it 25 minutes later. You can smell it when it is almost done!
This cake is very chocolate-y rich. Can you imagine a cake where a recipe calls for chocolate pieces, cocoa powder and chocolate chips in the same batter? Well, gooey-rich I must say. ;)
And I tweaked the recipe a little to give a little lemon-y flavour by adding 1 tbsp of fresh lemon juice to the cream cheese. This provides a bursting tangy flavour to the salty cream cheese. The combination of that with the rich chocolate brownie was amazing!
This is definitely one of my favourite recipes! And I won't think twice about baking this again sometime very soon. It is so rich and moist and oohh...so lovely!
It sure didn't take long for us to finish it up. Although rich, not a single piece was left as of writing. This delicious cheesecake brownies did not even last a day! :)Recipe: Cheesecake Brownies (copied from David Lebovitz's blog)
One 9-inch (23cm) square pan
6 tablespoons (85g) unsalted butter, cut into pieces
4 ounces (115g) bittersweet or semisweet chocolate, chopped
2/3 cup (130g) sugar
2 large eggs, at room temperature
1/2 cup (70g) flour
1 tablespoon unsweetened cocoa powder
1/8 teaspoon salt
1 teaspoon vanilla extract
1/2 cup (80g) chocolate chips
8 ounces (200g) cream cheese, at room temperature
1 large egg yolk
5 tablespoons (75g) sugar (I reduced to 65g)
1/8 teaspoon vanilla extract
1. Line a 9-inch (23cm) square pan with foil, making sure it goes up all four sides. Use two sheets if necessary. Mist with non-stick spray or grease lightly.
2. Preheat oven to 350 degrees (180C).
3. In a medium saucepan, melt the butter and chocolate over low heat, stirring until smooth. Remove from heat and beat in the 2/3 cup (130g) sugar, then the eggs.
4. Mix in the flour, cocoa powder and salt, then the vanilla and chocolate chips. Spread evenly in the prepared pan.
5. In a separate bowl, beat together the cream cheese, the yolk, 5 tablespoons (75g) of sugar, and vanilla (I added in the lemon juice here) until smooth.
6. Distribute the cream cheese mixture in eight dollops across the top of the brownie mixture, then take a dull knife or spatula and swirl the cream cheese mixture with the chocolate batter.
7. Bake for 35 minutes (mine only took 25 minutes), or until the batter in the center of the pan feels just set.
Let cool, then lift out the foil and peel it away. Cut the brownies into squares.
Storage: These will keep in an airtight container for a couple of days. They also freeze well, too.