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Cheesecake Brownies

Falak
Print Recipe
Course Dessert
Cuisine American

Ingredients
  

Strawberry puree:

  • 1 cup strawberries (frozen/fresh)
  • 2 tablespoons sugar
  • 2 tablespoons lemon juice

Brownie base

  • 1 cup unsalted butter (melted)
  • 1/2 cup cocoa powder
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 1/2 tablespoon vanilla extract
  • 1 egg
  • 1 cup all purpose flour

Cheesecake batter

  • 2 blocks cream cheese (500 gm/ 8 oz)
  • 1/2 cup sugar
  • 1/2 tablespoon vanilla extract
  • 2 eggs
  • 2 teaspoons lemon juice
  • 1/4 teaspoon salt

Instructions
 

Step 1:

  • Line a 9x9-inch or 8x8-inch baking pan with parchment paper leaving a 2-inch overhang along each side. Lightly grease the parchment paper.

Step 2: Straberry Sauce

  • In a saucepan on medium heat, add strawberries, sugar and lemon juice.
  • Let it cook until the sugar completely dissolves and the strawberries start to soften.
  • Gently mash the strawberries, leaving a few chunky bits if desired.
  • Remove from heat and set it aside.

Step3: Make the brownie batter

  • Preheat oven to 350°F.
  • In a bowl add the melted butter, cocoa powder, sugar, salt and vanilla extract. Mix very well using a whisk or hand blender.
  • Add in the egg and mix again until smooth.
  • Finally add in the flour and FOLD it in until evenly combined.
  • Add this brownie batter to the prepared baking pan and level it out.

Step 4: Make the Cheesecake batter

  • Melt the cream cheese in the microwave. Do not let it boil!
  • Add sugar, vanilla extract, salt and lemon juice and using a stand mixer or hand mixer, mix until the sugar is completely dissolved.
  • Add eggs one at a time, allowing each to incorporate before adding the next.
  • Spread the cheesecake batter evenly on top of the brownie batter in the pan
  • Randomly add dollops of strawberry puree (made in Step 1) to the cheesecake batter and swirl it in with a knife/skewer to create a marbled effect.

Step 5:

  • Bake at 350℉ for 10 minutes then REDUCE oven temperature to 325℉ and bake another 40 minutes.
  • It is ready when the cheesecake is set in the middle with lightly golden edges or until a toothpick inserted into the center of the brownies comes out clean or with just a few crumbs attached.(add 5-10 minutes more if it is not set)
  • Transfer pan to a wire rack and let cool completely in the pan.
  • Refrigerate for at least 1 hour then using the parchment paper, gently lift it out of the pan. Slice into desired pieces with a hot dry knife (see Notes below for a clean cut).

Notes

  1. Use brick cream cheese for this recipe. Do not use the whipped or spreadable type.
  2. Measure the flour correctly,
  3. Line the pan well. use two pieces of parchment paper that both extend over the edges of the pan so that when it comes time to remove the brownies you can use the parchment paper as 'handles' to lift them out.
  4. Do not over-bake. A toothpick should NOT come out clean -  a few moist sticky bits attached is ideal. If it comes out clean it may be over baked, and if it comes out with wet batter then it is still a bit raw.
  5. Refrigerate these brownies in an airtight container for up to 5 days.
  6. For clean cut slices: Allow the cheesecake brownies to come to room temperature and then refrigerate it for 30 minutes. This will allow it to firm up. Then run a knife under hot water, dry it and then make cuts. Wipe the blades between cuts.