The second recipe which Minoo shared with the cooking club is a decadent cheesecake brownies. These rich and creamy brownies have less than half the fat of regular cheesecake brownies.
Ingredients
For the cheesecake topping:
- 1 8oz pkg light cream cheese
- 1/3 cup sugar
- 1 teaspoon vanilla
- 1 large egg
- 1 large egg white
- 1 tablespoon flour
For the brownie base:
- 1 cup flour
- 1/2 cup cocoa
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup stick margarine or butter, melted
- 1 1/4 cups sugar
- 1 large egg
- 2 large egg whites
- 1 teaspoon vanilla
- 1 teaspoon instant coffee powder, dissolved in 1 teaspoon water
Instructions
First, Minoo preheated the oven to 350F. She also greased and floured a baking pan.
For the cheesecake topping:
 In a medium bowl, Minoo beat the cream cheese with an electric mixer until smooth and creamy. Minoo added the sugar and vanilla and beat for 1-2 minutes, until very smooth. |
 Minoo then added the egg and egg white; beat for another 2 minutes, frequently scraping the sides of the bowl. Lastly, the flour is added and beat on lowest speed just until blended and set aside. |
For the brownies base:
 In a small bowl, Minoo sift together the flour, cocoa, baking powder and salt and set aside. |
 In a large bowl, Minoo mixed together margarine and sugar until well combined. |
 Minoo then stir in the egg, egg whites, vanilla and coffee. The mixture has to be stirred thoroughly until blended and smooth. |
 The flour mixture is added to the egg mixture and stirred by hand just until combined. |
 Minoo spread the batter into the prepared baking pan. She smoothed the batter out evenly in the pan. |
 Next, Minoo poured the cheesecake topping over the batter and spread it evenly to the edges. Minoo reserved a small amount (1-2 tablespoons) of the cheesecake topping to be mixed with a teaspoon of cocoa powder and a tiny bit of water to decorate the top of the cheesecake. She dotted the cheesecake topping with the runny cocoa batter.Minoo baked the cheesecake brownies in the oven for 35-40 minutes, until golden and the top springs back when lightly touched. Do not overbake. Cool in the pan on a wire rack. |
The cheesecake brownies is best served cold. Chilled it in the refrigerator for 2-3 hours before serving.
Oh my gosh .. what a decadent looking cheesecake … my tummy craves for it…yumyum!
Wow. That’s decadent!
Hey Suanne,
The Gilmore United Church cooking class is featured on the “Welcome to Richmond” magazine. Congrats. Have you seen a copy yet?
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