Baking Cheesecake Brownie

[Guest Chef]

Guys , anyone here have tried baling cheesecake brownie before ? Wanna share the recipe here ? Thanks (:

[Baking_Kola]

I tried is i bake the cheesecake then i place brownies on top , an order for a very special n cute guys ( but it turn out n look like beefcakes ) LOL

[Guest Hi]

Anyone wanna share their recipe ? Thanks !(:

[gummibear]

I like her cooking. You might find this useful

[Guest Hi]

Thanks for the video . But there is no measurement for the ingredients used

[lescupcakes]

hi, check this out. my best recipe forever.

(you can half the portion for all ingredients)

Ingredients

• 2 1/2 cups cake flour (not self- rising), sifted
  
• 2 tablespoons unsweetened Dutch-process cocoa powder
  
• 1 teaspoon salt
  
• 1 1/2 cups sugar
  
• 1 1/2 cups vegetable oil
  
• 2 large eggs, room temperature
  
• 1/2 teaspoon red gel-paste food color
  
• 1 teaspoon pure vanilla extract
  
• 1 cup buttermilk
  
• 1 1/2 teaspoons baking soda
  
• 2 teaspoons distilled white vinegar
  

Directions

1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt.
   
2. With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.
   
3. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.
   
4. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
   
5. To finish, use a small offset spatula to spread cupcakes with frosting.
   

Cream Cheese frosting

Ingredients

• 8 ounces (2 sticks) unsalted butter, room temperature
  
• 12 ounces cream cheese, room temperature
  
• 1 pound (4 cups) confectioners' sugar, sifted
  
• 3/4 teaspoon pure vanilla extract
  

Directions

1. Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time, and then vanilla; mix until smooth. Do not overmix. Use very cold cream cheese (not frozen) from fridge straight.
   

Tip: You can mix in 1 tbsp pure lemon juice after cream cheese is well mixed. Very tangy.

Hey, in case if you're tired to bake, do call annie 92277685 for yummy & moist red velvet cupcakes.Thx.

http://lescupcakes.weebly.com/

Enjoy baking! Bon Appetit!!!

Edited February 28, 2012 by lescupcakes

[lescupcakes]

Hi Chef, check out this yummy cheesecake brownie recipe. Happy baking!

Ingredients

• 10 tablespoons unsalted butter, cut into pieces, plus more for pan
  
• 1 cup plus 2 tablespoons all-purpose flour
  
• 1/4 cup unsweetened cocoa powder
  
• 1/2 teaspoon baking powder
  
• 1/2 teaspoon salt
  
• 8 ounces semisweet or bittersweet chocolate, chopped
  
• 4 ounces cream cheese, room-temperature
  
• 1 1/2 cups sugar
  
• 4 large eggs
  

Directions

1. Preheat oven to 350 degrees. Brush a 9-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Butter paper, and set pan aside. In a small bowl, whisk 1 cup flour, cocoa, baking powder, and salt; set aside.
   
2. Place 8 tablespoons (1 stick) butter and chocolate in a large heat-proof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan. Add 1 1/4 cups sugar; mix to combine. Add 3 eggs, and mix to combine. Add flour and cocoa mixture; mix just until moistened (do not overmix).
   
3. Prepare cream-cheese mixture: Whisk cream cheese with 2 tablespoons room-temperature butter. Whisk in 1/4 cup sugar, 1 egg, and 2 tablespoons all-purpose flour. Alternately spoon chocolate batter and cream-cheese mixture into pan; with the tip of a paring knife, swirl to marble.
   
4. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into 16 squares.
   

Tip: do remember to line the baking pan.

Anyway, if you're too tired to bake, call annie at 92277685 to order ok? Thanks. http://lescupcakes.weebly.com/

Cheers!

Edited February 28, 2012 by lescupcakes