A combination of cheesecake and brownies makes a rich, fudgy and dreamy Cheesecake Brownie!
Cuisine : Dessert Course : Baking Skill Level : Novice
Prep : 40 mins Cook : 40-45 mins Ready in : 1 hr 20 – 1 hr 25 mins Serves : 1-2 Servings
INGREDIENTS
- Brownies Batter
- 60gm Valrhona Equatorial
- 62gm Valrhona Cocoa Mass
- 105gm Unsalted Butter
- 80gm Eggs, beaten
- 140gm Sugar
- 12gm Inverted Sugar
- Pinch of Salt
- 50gm Cream
- 55gm Cake Flour, sifted
- 50gm Walnut, chopped
- Cheesecake Batter
- 365gm Cream cheese, room temp
- 100gm Sugar
- Pinch of Salt
- 100gm Eggs
- 55gm Sour Cream
- 32gm Cream
DIRECTIONS FOR BROWNIES BATTER
- Prepare the workstation.
- Scale the ingredients.
- Melt the chocolate, cocoa mass and butter together.
- Whisk up the eggs with sugar, inverted sugar and salt.
- Fold the chocolate mixture (40C) into the egg mixture.
- Fold in cream.
- Fold in flour and walnuts.
- Set aside mixture.
DIRECTIONS FOR CHEESECAKE BATTER
- Prepare the workstation.
- Scale the ingredients.
- Soften cream cheese with sugar and salt at low speed.
- Add eggs gradually until just mixed.
- Add sour cream and cream until just mixed.
- Set aside mixture.
ASSEMBLING
- Pour two-third of the brownies batter into prepared mould. Spread evenly.
- Pour cheesecake batter onto brownie batter. Spread evenly.
- Drop the reserved brownie batter in large dollops over the topping. Draw the handle of a spoon through the two batters to create a swirled effect.
- Bake at 175C until the top is just set, 40 to 45 mins. Let cool completely in the pan on a wire rack before cutting into desired size.