Countertop: In a bowl sift the cocoa flour. Add sugar, baking powder, salt, mix. Melt the butter, add it over the above ingredients. Stir in eggs and vanilla. Line a 23 cm diameter tray with baking paper, pour the top composition. Put it in the hot oven, at 180 degrees C, for 20 minutes.
Filling: Put the cottage cheese, cream cheese, vanilla, starch and powdered sugar in the robot. Press well until it becomes creamy. Incorporate the eggs one by one, and at the end add the whipped cream, grated lemon peel and beat until the ingredients are well incorporated. After the top has been in the oven for 20 minutes, remove it, lightly pour the filling and level it. Put the cheesecake in the oven again, this time at 160 degrees C, for about 60 minutes. When it is ready, take it out of the oven and let it cool.
Glaze: Break the chocolate pieces. Put it in a stainless steel bowl together with the liquid cream. Transfer everything to the steam bath, stirring constantly until the chocolate is completely melted. Pour the obtained icing in the middle of the cake, let it flow easily and down. Sprinkle with almond flakes. Let it cool a bit, then let it cool for 1-2 hours. Portion and serve.
Enjoy your meal!
How to Make Best Ever Frozen Cheesecake Brownies
Turn on your oven and preheat to 350F.
Prepare an 8 inch by 8 inch baking tray with lightly greased, baking paper and put to one side.
In a heatproof bowl, melt the butter and chocolate chips over a saucepan with hot water on low heat, stirring frequently, until melted. You can also use your microwave to do this in 30-second bursts. Remove from heat and set aside.
In a separate large bowl, beat remaining sugar and eggs together until smooth and well-combined. Add vanilla and chocolate mixture, and mix gently in with a metal spoon, until well-combined. Stir in remaining flour and salt and again combined gently with the aid of a metal spoon.
Using a whisk and a clean bowl, beat together, the cream cheese and a 1/3 cup of sugar, until completely smooth. To this mix, beat in one egg and fold in 2 tablespoons flour using a metal spoon.
Spread three-quarters of the chocolate brownie mixture into your prepared pan.
Pour the cream cheese mixture over this chocolate brownie layer, and spread evenly.
Carefully now top the cream cheese layer with remaining brownie batter, and gently spread to completely cover the cream cheese mixture.
Transfer Frozen Cheesecake Brownies to the oven and between bake for 40 minutes, or until a wooden toothpick comes out with just fudgy crumbs. Be careful, not to overcook your brownie as it will be more like a cake.
How to Make Brownie Baileys Cheesecake:
For quick guidelines, please watch the recipe video attached above. The general steps are as follows:
- Brownie Crust: Prepare the batter as stated on the packaging. Pour it into a lightly greased pan with the bottom and sides covered with foil. Freeze the layer for at least one hour. Meanwhile, do the rest of the recipe but first, preheat the oven.
- Prep the Filling: In a bowl, mix the dairy with the dry ingredients and make sure to mix uniformly. Add the eggs one at a time and mix just until everything is incorporated. Stir in the rest of the filling ingredients. Pour the filling in the pan over the first layer.
- Bake: Bake in a water bath. It is done when the center of the cheesecake is still wobbly, but the sides are set.
- Cool: Turn off the oven and slightly open its door to cool the cheesecake inside. Once fully cooled, remove it from the oven and put it in the fridge to cool for another 5 to 6 hours. Once set, remove it from the pan by releasing the sides by running a knife along the perimeter. Then, put it back in the fridge until ready to decorate.
- Prep the Ganache: In a saucepan, heat the cream. Then, pour the hot cream into the bowl and whisk to melt and incorporate the chocolate. Then, whisk in the liqueur. Set aside to cool down to room temperature.
- decorated: Once the cheesecake has cooled, pour the ganache over it and allow everything to set for another hour. Pipe out whipped cream on top to decorate. To prepare the whipped cream, simply whisk together the ingredients until soft peaks form. You can put chocolate sprinkles on top of the whipped cream, too.
How long to cook Brownie Baileys Cheesecake?
The actual baking will just be around 50-60 minutes. But, the total prep time of the crust and the chilling will be around 6 hours already.
What I like to do when I make recipes like this is to not try to do it all in one time. I like to pause and do some other things, so sometimes, one cheesecake takes me one day or two days to prepare until the final touches. The crust and the filling keep well so I leverage on that.
How long is it good for?
This dessert can keep in the fridge for 7 days as long as it is placed in an airtight container. In the freezer, you can keep it for up to 3 months. Cover it in foil before placing it in a freezer bag.
6 Dessert Recipes That Start With a Box of Brownie Mix
Even though we love baking from scratch, we & rsquore in full support of a shortcut in the kitchen every now and then. One of the most delicious store-bought secrets? Using boxed brownie mix in your desserts. With these brownie mix recipes, you can serve a gorgeous dessert that no family member will realize started with a box from the store. Boxed brownie mix is great on its own, but these brownie mix recipes prove that when it & rsquos dressed up a bit, it can be showstopping. Make adorable single-serve Banana Brownie Sticky Toffee Puddings or a gorgeous layered Chocolate Trifle. Want to know the secret to the fudgiest cookies you've ever had? That & rsquos right: brownie mix. Whether you & rsquore looking for an easy Bundt cake to give a neighbor or chocolate-peanut butter bars for the kids, these recipes make the most of packaged brownie mix. The next time you & rsquore short on time or patience, grab a box of brownie mix at the store and let these desserts amaze you.
Cherry Cheesecake Brownies | Easy Dessert Recipe
Biting into a warm brownie is one of life & # 8217s greatest simple pleasures. I & # 8217m always making a batch of brownies for our family because it & # 8217s is a favorite easy dessert recipe. There & # 8217s always an argument that comes up though & # 8211 what is better the center brownies or the edge brownies? The answer may never be solved, but I know that I have nothing to worry about. My Husband likes the edge corner pieces while I prefer the middle & # 8211s that & # 8217s why we & # 8217re perfect for each other. tHES Cherry Cheesecake Brownies are so simple to make and guests love them!
You can put a batch together and serve them warm with whipped cream or ice cream. Be sure to keep them in a sealed-tight container for storage, so they last a few days. Of course, that & # 8217s if nobody eats them first!
P.S. If you do love the edges & # 8211 this Brownie Edge Pan from Amazon is your solution
Cherry Cheesecake Brownies: Easy Dessert Recipe
Butter the bottom of a deep 9 x 11 ”baking dish. In a mixer combine brownie mix, 2 eggs, ⅔ C. oil, and ¼ C. water.
Mix until thoroughly combined. I like to scrape the edges with a spatula to make sure everything is combined.
Pour mixture into buttered baking dish.
Next, make the cheesecake mixture. Whip the cream cheese.
Add the remaining egg and beat until combined.
Add powdered sugar and continue mixing until it’s fully incorporated.
Alternate spoonfuls of cherry pie filling and cheesecake mixture into the brownie mixture.
Use a butter knife to swirl around.
Bake for 40 minutes. Cool and cut into squares. Serve with remaining cherry pie filling and whipped topping, if desired. They & # 8217re also great for brownie ice cream sundaes!
HOW TO MAKE CHEESECAKE BROWNIES
(To skip all my tips and detailed instructions, you can scroll to the bottom of the post to see the recipe card.)
Ingredients needed for filling:
- cream cheese (Make sure it & # 8217s softened to room temperature so you don & # 8217t have any lumps. I don & # 8217t recommend light cream cheese for this recipe, it doesn & # 8217t set up as well.)
- granulated sugar (regular table sugar)
- egg (helps the cream cheese layer set up)
- vanilla extract
Ingredients needed for brownies
- butter (I use regular salted butter in all of my baking.)
- granulated sugar
- unsweetened cocoa powder (I use regular Hershey & # 8217s cocoa powder most of the time.)
- vanilla extract
- eggs (I use large eggs in all of my baking.)
- all purpose flour (I use unbleached, but that & # 8217s a matter of preference.)
- semi sweet chocolate chips (makes the brownies extra decadent)
Although these brownies look fancy, they are actually super simple to make.
Mix the filling ingredients together in a small bowl, and mix the brownie batter in a large bowl. After that, it's time to prepare them for baking.
TIPS FOR MAKING THE BROWNIE SWIRL
I think the key to perfect marbled cheesecake brownies is to reserve a little of the batter to dollop on top of the filling.
It works much better than just trying to swirl the batter up from the bottom.
After you add the spoonfuls of brownie batter to the top, use a butter knife or spoon handle to lightly swirl the brownie batter and cheesecake filling together. So pretty, right?
You can serve these cheesecake brownies at room temperature, but my favorite was when they were chilled. Maybe it & # 8217s because the weather has been so hot, but I thought they were fantastic straight out of the fridge. I also loved that when they were cold the chocolate chips added a nice crunch.
How to store leftover brownies?
-If you have any brownies left over, they will keep at room temperature for a day or two if stored in an airtight container. However, if you need to store them longer than that, because of the cream cheese filling, they need to be stored in the refrigerator. You can keep them in the refrigerator for 3-4 days.
- I like using semi sweet chocolate chips, but you can substitute milk or white chocolate chips.
- Stir a couple teaspoons of orange zest into the cream cheese mixture. It adds a fresh citrus flavor.
- For an even more decadent brownie recipe, drizzle melted chocolate or chocolate ganache on top of the brownies after they cool.
Whether you are a cheesecake or a chocolate fan, these brownies are sure to please!
Handy supplies for making cheesecake brownies:
Serving spatula & # 8211 I have several versions of these, and I love them for everything from brownies to lasagna!
Whisk & # 8211 a good whisk is a must for making the brownie batter.
Hand Mixer & # 8211 Using a hand mixer is a great way to make sure your cream cheese mixture is totally smooth.
CHEESECAKE BROWNIES ARE PERFECT FOR CHEESECAKE DAY
Today is National Cheesecake Day, so if you are a fan of cheesecake like I am, you are in luck! I & # 8217m teamed up with the Celebrating Food Holidays bloggers to bring you over a dozen mouthwatering cheesecake recipes. I & # 8217m drooling over here. What about you?
Let & rsquos make a brownie cheesecake bar!
The first time I made these bars, my oven had been on the blink for a whole week. The element gave out on me the day my husband left for a week long trip and the store that sells replacement elements was closed the day he left. He came back now with a new element ($ 42) and installed it in my oven. I had to learn my oven & rsquos baking habits all over again (it baked unevenly but I was used to it.)
I & rsquom making these bars again today, but now I have a new convection oven. Can & rsquot wait to see how they turn out in it!
We & rsquove all had those days. We know that there is nothing for dessert for dinner tonight and we know that the family will be asking for it, but there are so many other things to do today. That & rsquos when it & rsquos time for a semi home made dessert.
This type of recipe is part home made (the creamy cheesecake topping) and part semi home made (the boxed brownie mix.) Even though these bars take a while to cook, the preparation time is only 10 minutes & ndash not much longer than just the boxed mix but so, so much more special.
When I made this cheesecake brownie recipe the first time, I actually made a brownie bottom from scratch. (don & rsquot ask & hellipI went to the cupboard and there was no brownie mix so I just made home made brownies for the bottom since I had all the other ingredients out already.)
But, today, I am remaking the chocolate cheesecake bars so that I can take new pictures and it will be made with a boxed brownie mix since I am really pressed for time. It will be interesting to see how it compares with the first attempt with a boxed mix and a new oven!
Today, I started by mixing my brownie batter and adding in some chopped pecans. This gives the brownie base a nice crunchy texture and also gives the cheesecake something a bit more substantial to sit on.
Next, beat the cream cheese in the bowl of a stand mixer until it is light and fluffy. Gradually beat in the sweetened condensed milk, egg and vanilla extract until the mixture is smooth.
This yummy mixture gets poured evenly over the brownie bottom in the pan.
Bake the brownie bottom cheesecake bars for 40-45 minutes or until the top is lightly browned and a toothpick inserted into the center comes out clean.
What I love about the bars is that they plump up so nicely. I & rsquove made so many bars that are flat and lifeless. In this case, what starts out looking like somewhat of an anemic and one dimensional dessert in the pan turns into a fluffy and heavenly dessert when they are cooked. These bars are nice looking enough to serve at a dinner party and taste delicious as well.
Let the bars get completely cool. Add some store bought chocolate syrup to an icing bag and drizzle it over the squares. I put the syrup in an icing bag to get a finer consistency to the drizzle. I find that the store container is thick and doesn & rsquot give me such a pretty finish to the squares.
Place the squares in the fridge to chill and for another hour before cutting the pan into 24 squares. Cooking Type: A long sharp knife, heated under some hot water, and then wiped dry between cuts will give you lovely clean slices.
Raspberry Cheesecake Brownies
Say hello to one of the most decadent and delicious desserts of all times & # 8211 cheesecake brownies. If you love super fudgy brownies and cheesecake, I think you're going to love these tasty bars. And how could you not with that pretty raspberry swirl on top?
While these bars take a little more effort than your normal brownies or cheesecake, they & # 8217re still fairly easy to make since a lot of the ingredients repeat themselves.
The base of this recipe starts with my favorite homemade fudgy brownie recipe. I actually halved the recipe and cut down on the sugar just a bit, since these bars are topped with a cheesecake layer too.
If you & # 8217ve never made brownies from scratch before, I promise you they & # 8217re just as easy as a box mix. My brownie recipe uses just one bowl and 7 ingredients, including the salt and vanilla extract! You & # 8217; ll honestly feel like you & # 8217re doing something wrong because they & # 8217re so easy. I & # 8217ve even had readers tell me they & # 8217ve ditched the box mixes since coming across my recipe too! & lt & # 8211 something that I love to hear!
You do want to bake the brownies base for about 20-25 minutes before you add the cheesecake layer. And if you & # 8217re wondering if they & # 8217ll taste overbaked, the answer is no. Because of the layer of cheesecake on top and since these need to be refrigerated, the brownie layer stays incredibly fudgy. Cakey brownie lovers look away now, I & # 8217m so sorry.
To save on time, you can prepare the raspberry swirl and cheesecake filling while the brownie layer bakes. The raspberry swirl is just a simple mixture of fresh raspberries and a little bit of sugar. If you don't have fresh berries, some raspberry jam will work great for the swirl too.
For the cheesecake layer you & # 8217ll be using some cream cheese, sour cream, sugar, an egg, and a touch of vanilla extract. It & # 8217s actually the same cheesecake recipe from these mini oreo cheesecakes (minus the oreos, of course) and it works perfectly for these bars! Since you're baking the cheesecake layer too, there's no need to wait for the brownies to cool. Once you take the brownies out of the oven, pour the cheesecake mixture on top, add the raspberry puree, swirl it, then pop it back into the oven.
Baking tips for raspberry cheesecake brownies
- Make sure to sift your dry ingredients for the brownie batter to avoid any lumps of cocoa powder in your brownies.
- For the cheesecake layer, make sure all of your ingredients are at room temperature. This will ensure a super smooth and creamy cheesecake filling.
- Don't have fresh raspberries? Use 1/4 cup of jam to swirl into the cheesecake layer. I suggest microwaving the jam for 20-30 seconds to make it easier to swirl. Or just leave it out and enjoy some cheesecake brownies instead!
- If you don't like raspberries, you can use another berry like blackberries or blueberries instead.
The bars will need to cool completely and be refrigerated so the cheesecake layer can set up properly. I love to make these the night before and refrigerate them overnight like all of my other cheesecake recipes. Plus, it makes it so easy to have dessert ready the next day.
To be honest, I really couldn't get over how fudgy and delicious these bars turned out. Just try not to eat the whole batch at once. You & # 8217ve been warned!
Sophia & # 8217s Chocolate Brownies
Does anything even need to be said? There's nothing quite as classic as a chocolate brownie, and this is my go-to brownie recipe. They & # 039re fudgy and oh-so-chocolatey & # 8211 and they & # 039re gluten free! I love the addition of pecan nuts in my brownies for a lovely nutty texture and a nice crunch, but you can play & # 8230
For the brownie:
- Preheat the oven to 170 ° C (325 ° F) Gas 3.
- Put the chocolate in a heatproof bowl over a pan of simmering water (do not let the base of the bowl touch the water). Leave until melted and smooth.
- Put the butter and sugar in a freestanding electric mixer with a paddle attachment and beat until all the ingredients are well incorporated.
- Add the eggs one at a time, mixing well and scraping any unmixed ingredients from the side of the bowl with a rubber spatula after each addition.
- Gradually beat in the flour, mixing well after each addition, then turn the mixer up to high speed and beat for a little longer until you get a smooth mixture.
- Slowly pour in the melted chocolate and mix thoroughly. Pour into the prepared baking tray and smooth over with a palette knife.
For the cheesecake:
- Put the cream cheese, sugar and vanilla extract in a freestanding electric mixer with a paddle attachment and beat on slow speed until smooth and thick. Add one egg at a time, while still mixing. Scrape any unmixed ingredients from the side of the bowl with a rubber spatula after each addition. The mixture should be very smooth and creamy.
- The mixer can be turned up to a higher speed at the end to make the mix a little lighter and fluffier, but be careful not to overmix, otherwise the cheese will split. Spoon on top of the brownie and smooth over with a palette knife.
- Bake in the preheated oven for 30–40 minutes, or until the cheesecake is firm to the touch and light golden around the edges. The center should still be pale. Leave to cool completely, then cover and refrigerate for 2 hours, or overnight if possible.
For the cream topping:
- Put the cream, sugar and raspberries in a freestanding electric mixer with a whisk attachment and beat until firm but not stiff.
- Turn the brownie out onto a board and turn the right way up.
- Spread the topping evenly over the brownie and decorate with more raspberries.
This recipe is taken from The Hummingbird Bakery Cookbook by Tarek Malouf and The Hummingbird Bakers
Photography by Peter Cassidy
Published by Ryland Peters & Small
Text © Tarek Malouf and The Hummingbird Bakers
Photography copyright Ryland Peters & Small