Strawberry cheesecake brownie !
Fudgy rich brownie topped with a tangy, creamy strawberry cheesecake !
Ingredients
For the brownie layer
- 112 grams or 1/2 cups unsalted butter
- 200 grams or 1 cup granulated sugar
- 1 tsp vanilla extract
- 2 Eggs at room temperature
- 90 grams or 3/4 cups all purpose flour
- 40 grams or 1/2 cup unsweetened cocoa
- 1/4 tsp salt
For the cheesecake layer
- 224 grams or 1 cup cream cheese
- 50 grams or 1/4 cup granulated or castor sugar
- 1 egg at room temperature
- 1/4 cup strawberry puree or 6-8 strawberries
Instructions
- Preheat the oven to 180 C /350 F. Butter and flour a round 8 inch springform pan well or line a 8 inch square pan with parchment paper.
- Make the brownie batter:Melt the butter in the microwave or stove top. Whisk in the sugar. Whisk in the eggs, one by one , followed by the vanilla extract. Add the flour, cocoa and salt and whisk until combined.
- Make the cheesecake batter : Puree the strawberries until smooth. Whisk with the sugar, cream cheese , egg and sugar until smooth.
- Spread almost all the brownie batter in your prepared baking pan. Reserve about two tablespoons . Spread the cheesecake batter on top.
- Spread the reserved brownie batter on the top in any pattern you want.
- Bake at 180 C / 350 F for 38-42 minutes if using a round pan or 32-35 minutes if using a square pan.
- The cheesecake layer will be set and wobble only slightly .
- Cool in the pan completely and then chill for atleast 2-3 hours.
- Unmould from pan and slice with a sharp knife !
Notes
You can store this cake in the refrigerator for 3-4 days.
Its ideal to use either a parchment lined square pan or a springform round pan for this cake. In a regular round pan, you may have some difficulty getting the cake out . Or chill it really well before removing!
For the cleanest cuts, chill the cake well, use a sharp knife and wipe the knife after each slice .
If the strawberries are too tart, you can add more sugar to the cheesecake batter. You can taste it and add more sugar as needed.
I use a 240 ml cup.
Its ideal to use either a parchment lined square pan or a springform round pan for this cake. In a regular round pan, you may have some difficulty getting the cake out . Or chill it really well before removing!
For the cleanest cuts, chill the cake well, use a sharp knife and wipe the knife after each slice .
If the strawberries are too tart, you can add more sugar to the cheesecake batter. You can taste it and add more sugar as needed.
I use a 240 ml cup.