Brownie Cheesecakes

Votes: 4

Time: 1 hour.
Complexity: easily
Quantity: 16 pcs.

Nutritional value per serving:

Calories 200, total fat 19 G., saturated fats G., proteins 4 G., carbohydrates 27 G., fiber G., cholesterol mg, sodium mg, sugar G.

This amazingly easy and simple recipe for moist brownies combines a buttermilk batter with a sweet cream cheese filling. Combine them to create beautiful swirls on the surface of the cake.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cooking spray

Cheesecake layer

230 g low-fat cottage cheese
1/3 cup sugar
1/2 tsp vanilla extract
1 large egg

Brownie layer

60 g coarsely chopped semi-sweet chocolate
3 tbsp (45 g) unsalted butter
2 tbsp. l. canola oil
1 cup premium wheat flour
1/2 cup unsweetened instant cocoa powder
1 teaspoon baking powder
1/2 tsp fine sea salt
A pinch of cayenne pepper
3/4 tbsp. dark brown sugar (packed)
1/4 cup granulated sugar
1/2 cup sour milk or kefir
2 large egg whites
2 tsp vanilla extract

Ingredient Substitution Suggestions

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Recipes with similar ingredients: curd cheese, vanilla extract, eggs, semi-sweet chocolate, premium flour, cocoa, ground cayenne pepper, brown sugar, sour milk, kefir

Cooking the dish according to the recipe:

Position a rack in the lower third of the oven and preheat to 180C.
Line an 8x8 inch (20x20cm) pan with foil, allowing the edges to extend 1 inch (2.5cm) beyond the sides of the pan. Spray with cooking spray.

Cheesecake layer: In a medium bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 1 minute. Add the sugar and vanilla extract and beat until smooth, 1-2 minutes. Add the eggs and mix well. Set aside.
Brownie layer: Place the chocolate, butter, and canola oil in a small microwave-safe bowl and microwave on 75% power for 30 seconds. Stir and microwave again until melted and smooth, about 30 more seconds. (Alternatively, place the butter and chocolate in a heatproof bowl. Fill a saucepan with about 1 inch of water and bring to a simmer. When the simmer is very low, set the bowl over the saucepan, making sure it doesn't touch the water. Stir constantly until the butter and chocolate are melted.)
In a medium bowl, whisk together flour, cocoa, baking powder, salt, and cayenne pepper.
In a large bowl, combine the brown sugar and granulated sugar. Add the buttermilk, egg whites, and vanilla extract and whisk until combined. Add the chocolate mixture and whisk vigorously until the ingredients are fully combined and the batter becomes thick and glossy. Gradually add the flour mixture and whisk until fully incorporated.
Set aside 1/2 cup of brownie batter. Spoon the remaining batter into the prepared pan. Pour the cheesecake mixture evenly over the top. Spread the reserved brownie batter in small portions. Using the handle of a wooden spoon, draw a swirl along the border between the two batters.
Bake until the top is set, 40-45 minutes. Cool completely in the pan on a wire rack. Remove the brownies from the pan using the foil and discard it. Spray a knife with cooking spray and cut the brownies into 2-inch (5-cm) squares.