Ricotta Cheesecake Brownies #SundaySupper #FWCon
That Skinny Chick Can Bake
That Skinny Chick Can Bake
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Ingredients

  • 55 min
  • 15 min
  • 16 brownies
  • brownies
  • cheesecake
  • 8 ounces semi-sweet chocolate 1½ cup sugar 4 eggs 1 teaspoon vanilla ¾ cup flour ¼ teaspoon salt Ricotta cheesecake batter 4 ounces (approximately ½ cup) whole milk ricotta cheese 3 ounces cream cheese, at room temperature 1 scant teaspoon cornstarch 1⁄4 cup sugar 1 large egg 1 tablespoon heavy cream 1⁄2 teaspoon vanilla 1 tablespoon lemon juice pinch of salt Instructions Preheat oven to 350º. Line an 8 x 8 pan with nonstick foil (or regular foil sprayed with non-stick cooking spray). Set aside. Place butter and chocolate in microwave safe bowl and microwave gently until butter and chocolate are melted (30 seconds x 3, stirring in between sessions). Let cool to room temperature. Stir sugar into chocolate till combined. Whisk in eggs one at a time, then vanilla. Fold in flour and salt. Pour about ⅔ of the batter into prepared pan and smooth with an offset spatula. Make cheesecake mixture by mixing ricotta, cream cheese and sugar till smooth. Mix in egg, then the rest of the ingredients. With a medium (2 tablespoon capacity) cookie disher or a tablespoon, dot the surface of the brownie batter with cheesecake mixture, allowing space between dollops (my pattern was 3 across by 3 down for a total of 9 dollops). With the rest of the brownie batter, using a medium cookie disher, drop dollops of brownie batter between dollops of cheesecake batter. Tap the pan a couple times on the counter to allow the batters to settle. Using a table knife, swirl the batters by inserting the knife into the top layer of the batter and drawing it through in a subtle "S" pattern. Bake until cake tester comes out of center with just a few moist crumbs, 50-55 minutes. Cool completely on rack. Run knife around perimeter of pan and lift brownies out of pan using parchment. Cut into 2 inch squares. Note: For easier slicing, place pan in freezer for one hour before cutting. 3.3.3077

Instructions

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