Today my bestie OWS stopped by my house, and together we made some fantastic cheesecake brownies.
As we speak, the brownies are now chilling in the fridge (they are supposed to be chilled overnight before serving), but when we had a sneak taste just now, they were pretty darn good. So I guess it’s safe to say that it was a success, although I’ll still be updating you guys tomorrow with the final verdict!
Recipe was adapted from the baking master Joy of Baking. She has both a YouTube channel and her own website, that you can check out here! I adjusted the recipe to use more convenient ingredients/quantities, so that there I’m not left with an awkward half-empty container of cream cheese or butter that will probably be left forgotten.
Original recipe can be found here.
This is my adapted version.
113g unsalted butter, cut into small cubes
115g bittersweet chocolate chips
125g granulated white sugar
1 tsp vanilla extract
65g all purpose flour
1/4 tsp salt
250g cream cheese
50g granulated white sugar
1/2 tsp vanilla extract
Extra chocolate chips
To make brownie layer:
- Over a double boiler, melt the chocolate chips and butter.
- Once melted, take the bowl off the boiler. Add in the granulated sugar, salt and vanilla. Mix well.
- Leave the mixture to cool until lukewarm. (Stick a finger in to gauge the temperature). Then, add in the eggs, one at a time.
- At this point, sift the flour and pour it in. Mix well and ensure that there are no lumps.
- Deposit the brownie mixture into your baking pan, and make sure to spread it well so that it forms an even layer.
To make cheesecake layer:
- Beat your cream cheese with a whisk, until creamy. (Tip: If your cream cheese is too hard, use a fork to smash it down and soften it first, then switch to a whisk.)
- Incorporate the granulated sugar well. Make sure not to over mix – your cream cheese mixture should not be too runny.
- Now, add in your egg. Mix well.
- Pour the cream cheese mixture over your brownie layer. Then, carefully spread it out with the back of a spoon so that it covers the top layer completely.
- Decorate the top of your cheesecake layer with the extra chocolate chips!
- Put your baking pan into a preheated oven at 160C, for 25-30 minutes. You know that it’s done when the cheesecake layer turns slightly golden.
- Chill for at least 4 hours, or overnight for best results!
***Tip for Singaporeans***:
We all know that cream cheese is really expensive here. If you want to make this without breaking the bank, there is a decently priced cream cheese sold in NTUC FairPrice at $5.80 for 250g. What’s even better, is that it’s on offer now, at $5.15. (Offer ends 30 June). It’s called Kraft Light Phila Cream Cheese (250g round tub). Click here for the link to the listed product on the FairPrice online store.
That said, because this is a light cream cheese, do note that it might not taste as rich as desired because the original recipe by Joy Of Baking specifically asked for full fat cream cheese. I personally think this lighter cream cheese tastes perfectly alright, and will be more suitable especially if you have older Asian parents at home who might be not accustomed to a heavier palette.
Edit: Tried it today, a little too sweet for my liking. I cut down the sugar in the recipe above.