Friday, October 05, 2007

Cheesecake Brownies




Ingredients:

130 gm. Butter
150 gm. chocolate - chopped
1 egg
130 gm. sugar
100 gm. plain flour
35 gm. self-raising flour

Topping:

250 gm. cream cheese - softened
1 tsp. vanilla extract
75 gm. sugar
1 egg
125 gm. dairy cream

Method:

(1) Combine butter and chocolate in a saucepan and stir over low heat till smooth. Cool.
(2) Beat egg and sugar until thick and creamy. Stir in melted chocolate and butter mixture.
(3) Stir in sifted flours and spread mixture into an 8" square pan, lined with greaseproof paper.
(4) Bake for 15 mins. at 175C.
(5) Meantime, prepare the filling. Beat cream cheese, extract, sugar and egg in small bowl with electric mixer untoil smooth.
(6) Beat in the cream then pour mixture over brownie and bake for another 15 mins. at 160C.
(7) Refrigerate for 3 hours, slice into 12 pieces before serving.
at

35 comments:

  1. AnonymousOctober 05, 2007 3:05 am

    Hi Yochana
    Your brownies look lovely and so neat! Can you share how to cut cheesecakes/cheesecake brownies? I can never get such clean and straight lines....
    Thanks so much in advance :-)
    Tatiana

    ReplyDelete
  2. devanOctober 05, 2007 7:47 am

    Aunty,

    This look so lovely and sweet to be eaten.....great work!

    Hope you could share the recipe with us!

    ReplyDelete
  3. AnonymousOctober 05, 2007 12:11 pm

    hi aunty

    any chance of sharing this recipe....looks yummy


    mimi

    ReplyDelete
  4. Aunty YochanaOctober 05, 2007 3:39 pm

    Hi tatiana,

    For cutting cheesecake, never use a serrated knife. Use a normal knife will do.

    rgds

    ReplyDelete
  5. AnonymousOctober 05, 2007 5:11 pm

    Aunty Yochana, these cheesecake brownies look delicious. Can you share the recipe please?

    ReplyDelete
  6. JTOctober 05, 2007 6:43 pm

    Please share this recipe! PLEASE!! :)

    ReplyDelete
  7. AnonymousOctober 06, 2007 3:55 pm

    Hi Aunty,

    For the cream cheese, can I use Philidelphia cream cheese? One box is about 227gm → 23 gm lesser than what is stated in this recipe. Is it ok?

    Regards,
    Claire

    ReplyDelete
  8. Aunty YochanaOctober 06, 2007 5:11 pm

    Hi Claire,

    Sure...no problems. The little bit short makes no difference at all. Philidelphia is a good cream cheese.

    rgds

    ReplyDelete
  9. UnknownOctober 06, 2007 10:07 pm

    Hi Yochana,
    Wow, looks yummy... But where can I get the heart-shaped decorations on the cheesecake?

    Thanks!

    ReplyDelete
  10. AnonymousOctober 06, 2007 10:10 pm

    Hi Yochana,

    Looks yummy...But where can I get the heart-shaped decoration on the cake?

    Thanks.

    Wei

    ReplyDelete
  11. UnknownOctober 06, 2007 10:13 pm

    Hi Yochana,

    Can I know where to get the heart-shaped decoration on the cake?

    Thanks!

    ReplyDelete
  12. Aunty YochanaOctober 06, 2007 10:15 pm

    hi wei,

    you can buy it from Sun Lik or BIY.

    rgds

    ReplyDelete
  13. AnonymousOctober 07, 2007 11:03 am

    Thanks Aunty!

    Can't wait to try this recipe :D

    Claire

    ReplyDelete
  14. AnonymousOctober 08, 2007 4:01 pm

    Hi Aunty,
    i made this and the brownie layer turns out to be very hard, is it normal? i baked the brownie layer for about 13mins and cheese layer for 15mins.

    thank you!!
    angel

    ReplyDelete
  15. Aunty YochanaOctober 08, 2007 10:55 pm

    Hi angel,

    when it's chilled, the fudgey brownie becomes hard. Let it thaw for awhile before eating it.

    rgds

    ReplyDelete
  16. AnonymousOctober 27, 2007 12:13 am

    Hi Auntie,

    I can't seem to find dairy cream in the supermarkets. I saw dairy whipping cream though. Is it the same? or can I use more readily available products like plain yoghurt or heavy cream to substitute this ingredient?

    Rgds,
    Claire

    ReplyDelete
  17. Aunty YochanaOctober 27, 2007 3:07 pm

    Claire,

    for dairy cream, use brands like President, Elle Vire, Emborg, Fischelle etc

    rgds.

    ReplyDelete
  18. AnonymousNovember 26, 2007 8:19 pm

    Hi Yochana

    This is the one that i tried... Could it be because i used the normal chocolate instead of the baking chocolate, that y it is too sweet?

    sl

    ReplyDelete
  19. Aunty YochanaNovember 26, 2007 8:48 pm

    hi sl,

    use bittersweet chocolate (cooking chocolate).

    rgds.

    ReplyDelete
  20. AnonymousNovember 26, 2007 9:30 pm

    Thks yochana

    ReplyDelete
  21. AnonymousApril 12, 2008 2:44 pm

    hi yochana, can i replaces dairy cream with nestle cream. I have 3 cans of nestle cream, wanna utilise it. issit ok to replace?

    ReplyDelete
  22. Aunty YochanaApril 12, 2008 6:35 pm

    Hi ladybuggy,

    yes you can use nestle cream.

    rgds

    ReplyDelete
  23. AnonymousApril 18, 2008 11:45 am

    hi yochana,

    i tried to bake this brownie... but do we need to cool the brownie before putting the cream cheese??

    thanks,
    Kim

    ReplyDelete
  24. Aunty YochanaApril 20, 2008 3:42 pm

    Hi kim.

    yes you need to chill it first before slicing.

    rgds

    ReplyDelete
  25. AnonymousApril 20, 2008 8:00 pm

    hi yochana,

    what i meant was... do i need to cool the brownie before pouring the creamcheese mixture into the brownie???

    thanks,
    Kim

    ReplyDelete
  26. Aunty YochanaApril 20, 2008 8:25 pm

    Hi Kim,

    sorry misunderstood you, no need to wait for it cool down. Just pour on top and then rebake again.

    rgds

    ReplyDelete
  27. AnonymousApril 21, 2008 6:27 am

    hi yochana,

    ok it'll try again....
    maybe i didn't give enough time for the brownie to be cooked...

    thanks,
    Kim

    ReplyDelete
  28. NADEJuly 26, 2008 3:31 pm

    wow!! looks delicious!!
    im planning to bake this today ;)
    wish me luck!! ;)

    ReplyDelete
  29. NADEJuly 27, 2008 2:58 pm

    hi yochana!!
    im glad i found ur blog!
    ur desserts are amazing. by looking at the pictures, i can tell they surely taste yummy!!!
    yesterday,i made the cheesecake brownie from ur recipe and it turns out well and tastes good ;)
    this is my firstime baking cheesecake. im happy with it.
    thanks a lot for ur delicious recipe. will try other recipes from u. thanks!!

    -nade

    ReplyDelete
  30. JoyApril 28, 2009 11:16 am

    Hi Aunty Yochana, do you use salted or unsalted butter for the brownie? Thanks!

    ReplyDelete
  31. -May 17, 2009 1:21 pm

    hi aunty,
    i tried baking this cheesecake yesterday. I turned out quite well. But the problem is that the cheese/top layer is quite soft. When i cut it, the cheese sticks onto the knife and the cheese is also very moist. I used UHT whipping cream instead of dairy cream. Is it the cream that affect the cheese layer? Please give me some advice.

    Thanks,
    M.I.L.U

    ReplyDelete
  32. -June 02, 2009 4:45 pm

    Hi aunty,
    hope that you could give me some advice for the previous comment. Thanks!

    MILU

    ReplyDelete
  33. Aunty YochanaJune 02, 2009 5:30 pm

    Hi Joy

    Unsalted and salted , both can be used.

    rgds

    ReplyDelete
  34. MacroMidgetDecember 21, 2009 11:39 am

    Hi Yochana,

    My brownie under-layer turns out to be fudgy. In fact, as I did not take out from the fridge earlier to soften, I could lift up the whole cake with the knife when cutting....is it due to my using of cake flour instead of plain flour? had used cake flour cos I thought it'd be better for cakes. Hope you can advise

    Thanks!
    qwerty

    ReplyDelete
  35. LucyFebruary 06, 2010 8:09 pm

    Hi yochana,

    If i were to half the recipe, do i still bake it using the same amount of time? And it is compulsory to use self raising flour?

    Thanks, lucy :)

    ReplyDelete