Cheesecake Brownie, or in one dessert two desserts together, a chocolate base and a creamy cheese layer. Being an American dessert, it is certainly not known for its lightness, and maybe that’s why we love it so much! My tried and tested version has yielded excellent results, I’ve tried to lighten it with simpler ingredients and simplified the execution. Keeping all the main ingredients but with small modifications. You could replace cocoa with chocolate if you like, it does not compromise the success of the dessert.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8 servings
- Cooking methods: Oven
- Cuisine: American
- Seasonality: All seasons
Ingredients
- 9 oz Sugar
- 2 Eggs
- 6.5 oz Butter
- 1.1 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.25 cup Unsweetened cocoa powder
- 14 oz Cream cheese
- 4 tablespoons Sugar
- 2 Eggs
Tools
- Baking pan 8 by 8 inches
- Stand mixer
- Bowl
- Hand mixer
Preparation
Put the sugar and eggs in the stand mixer, an electric hand mixer is also fine, start to whip the two ingredients, add the butter at room temperature (at least out of the fridge for two hours). Sift and combine the flour, baking powder, and cocoa together. Use a square 8 by 8 inches baking pan lined with parchment paper for your cheesecake, meanwhile, set aside and prepare the cream.
Prepare the cream like this, beat the eggs with the sugar and add the cream cheese. The cream is ready.
Gently spread the cream cheese on the chocolate base.
With the back of the spoon, make small indentations and close them (small forward and backward movements) throughout the base of the cake.
More or less as you see in the photo.
Put in the oven at 375°F for 30 minutes, when your Cheesecake Brownie is cold, cut it into squares.
Ready!
