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Recipe for family meals :

Cheesecake Brownies

This recipe comes from the the Bitchin Kitchen web site which is run by Faith Heinauer. This is what she said in describing Bitchin Kitchen:

" I grew up in a household that loved not only food, but also the creative process of cooking and entertaining. My father is a professional chef and my mother was a former pastry chef. After earning my degree in hotel and restaurant management, I joined my father's catering business and started teaching cooking classes. Growing up in the restaurant scene offers a lot of culinary observations; add my knack for experimenting in the kitchen, and you've got my collection of recipes and tricks of the trade. So, if you want to talk food, get a great recipe or hear the latest culinary scoop, you're at the right place!"

"Cheesecake brownies - Cheesecake and chocolate. need we say anything else?"


Brownie base:
2/3 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
2 1-ounce squares unsweetened chocolate
4 ounces (1/2 cup) semi-sweet chocolate
1/2 cup (1 stick) unsalted butter
1 cup granulated sugar
3 eggs
2 teaspoons vanilla

Cream Cheese Topping:
8 ounces cream cheese, room temperature
1/4 cup granulated sugar
1/2 teaspoon vanilla
1 egg yolk

  • Preheat oven to 325º.
  • Lightly grease and flour an 8-inch baking pan; set aside.
  • In a small bowl, whisk together flour, salt and baking powder. Set aside.
  • In a medium, microwaveable bowl, melt chocolates (unsweetened and semi-sweet) and butter. Set microwave for 30 seconds at a time, then stir. Repeat several times until the chocolate and the butter are melted together, being careful not to let the mixture burn.
  • Add the sugar, eggs and vanilla to the chocolate mixture; stir until combined. Add the flour mixture and mix until blended. Set brownie batter aside.
  • In a medium bowl, beat together the cream cheese, sugar, vanilla and egg yolk until thoroughly smooth.
  • Pour half of the brownie batter into the pan. Drop half of the cream cheese mixture, by spoonfuls, over brownie batter. Repeat. Pour remaining brownie batter over the cream cheese, and drop the remaining cream cheese mixture over the brownie batter.
  • Use a butter knife and gently swirl cream cheese and brownie batter together, creating a marbling effect.
  • Bake for 40 - 45 minutes, until toothpick inserted comes out with just a bit of chocolatey crumbs stuck on it. The brownies may seem underbaked, but they are not - they are supposed to have a fudgy-texture.
  • Cool to room temperature and then place in the refrigerator to cool completely.