Thursday, June 7, 2012

Cheesecake Brownie

As I had been silly and forgotten a co-worker's birthday (note to self: the next one is on 31st of August), I decided to make it up to him by creating something especially awesome as a belated birthday cake. I'd decided on a cheesecake, but having baked my fair share of cakes for the boy at work though, so perhaps it was time for something even more creative. Then I stumbled across a cheesecake brownie recipe and it was fate.

While I have an ample supply of cream cheese in my fridge, I had forgotten to stock up on cream. I did have tubs of vanilla yogurt on hand though, so I decided it was time for a little experimenting. The yogurt was already sweet, so I decided to cut down the amount of sugar in the recipe, and of course, I increased the amount of chocolate as I usually do. I never have self-raising flour in the apartment, so I increased the plain flour content, and added a bit of baking powder to achieve some rise in the brownie.

The result was a fudge-y, sweet brownie with a strong chocolate flavour, offset by a light and creamy cheesecake layer that had just the slightest hint of sourness from the yogurt. Perfect.

It's not actually as hard as you might expect; after preheating the oven and preparing the cake pan, combine butter and chocolate in a small saucepan. Stir over low heat until smooth and allow to cool.

Melted Chocolate and Butter

Beat egg and sugar in a small bowl with an electric mixer until thick and creamy. Stir in the chocolate mixture, the sifted flour and baking powder.

Brownie Mixture
Spread the mixture into the pan and bake for 10 minutes.

Ready for the oven
Make the cheesecake topping by beating the cheese, vanilla paste, sugar and egg in a small bowl until smooth. Beat in the yogurt.

Pour cheesecake mixture over brownie and bake for 15 minutes. Allow to cool in the oven with the door ajar.

The Cheesecake Brownie is in creation
Refrigerate for 3 hours.

Cheesecake Brownie Slab


Cheesecake Brownies
Adapted from The Australian Women's Weekly: Cheesecakes

Ingredients:

Brownie
  • 125 g butter, chopped
  • 200 g dark baking chocolate, chopped coarsely
  • 1 egg, beaten
  • 125 g caster sugar
  • 150 g plain flour 
  • 1 tbsp baking powder
Cheesecake
  • 250 g cream cheese, softened
  • 1 tsp vanilla paste
  • 25 g caster sugar
  • 1 egg, beaten
  • 125 ml vanilla yogurt
Method:
  1. Preheat oven to 180°C and grease a 19cm-square cake pan. Line the base and sides with baking paper, extending paper 5cm over edge of sides (I used a silicon pan so skipped the lining step).
  2. Combine butter and chocolate in a small saucepan. Stir over low heat until smooth and allow to cool.
  3. Beat egg and sugar in a small bowl with an electric mixer until thick and creamy. Stir in the chocolate mixture, the sifted flour and baking powder.
  4. Spread the mixture into the pan and bake for 10 minutes.
  5. Make the cheesecake topping by beating the cheese, vanilla paste, sugar and egg in a small bowl until smooth. Beat in the yogurt.
  6. Pour cheesecake mixture over brownie and bake for 15 minutes. Allow to cool in the oven with the door ajar.
  7. Refrigerate for 3 hours.
Cheesecake Brownie


2 comments:

  1. Gaaash. I would have been so tempted to eat all that batter! mmmm...licking the spoon won't cut it! LOL These look freakin amazing by the way. Good work!!!

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    Replies
    1. The batter is sooooo good! I made another batch this morning and had to hold myself back!

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