Cheesecake Brownies : บราวนี่ชีสเค้ก

Normally I don't really like chocolate, but brownies. Besides, cheesecake is kind of cake which I like to eat most. And that's the reason why I love Cheesecake Brownies. 

Ingredients : For 21x28 cm baking tray or 20 cm springform

For Cheesecake

• 300g cream cheese
• 60g sugar
• 1 egg
• 1/2 tsp. vanilla extract
• 1 1/2 tbsp. all-purpose flour
• 50ml heavy cream

For Brownies

• 200g semi-sweet chocolate
• 80g butter
• 2 eggs, large
• 75g sugar
• 1 tsp. vanilla extract
• 2 drops almond extract
• pinch of salt 
• 120g all-purpose flour  

Instructions  Preheat the oven to 350F/180C. Slightly brush the baking tray with butter and lay the bottom with parchment paper.

 

In a mixing bowl beat cream cheese and sugar together until smooth. Add egg, beating well. Then add all the rest ingredients and beat just until combined, set aside.

Melt the butter and the chocolate together in a saucepan over low heat. Let cool for a few minutes. In a mixing bowl, mix together the eggs, sugar, salt, vanilla extract and almond extract until pale. Add the melted chocolate mixing and mix until combined. Add flour, stir until well combined.

 

Take about 2 tbs. of brownie and 1 tbs. of cream cheese batter off and mix together for the marble. Then spread the rest of brownie batter in baking tray. Pour the rest of cream cheese mixture over it. After that, drop the brownie cream cheese mixture over the cream cheese batter, carefully swirl by using tip of a knife to marble. Bake for 30 minutes or until a wooden pick inserted in center comes out almost clean. Let it cool in the baking tray for 1 hour before cut.

Strawberry Swirl Cheesecake

My husband loves strawberry swirl cheesecake. In the past week i had to bake it 2 days consecutively. Anyway I always use a 18cm springform and we gave half of the cheesecake to the parents, so the rest wasn't too much for him.

For the pastry crust :
20g butter
1/2 egg yolks
15g granulated sugar
2-3 drops vanilla extract
50g all-purpose flour

Preheat the oven to 200°C/400°F. Whisk together butter, egg yolk, sugar and vanilla. Then add in the flour just until it mixed. Roll out the pastry about 3 mm. thick and fit for the cake pan's bottom, cut the dough and place the rack in the center of oven, bake the pastry crust about 10 minutes or until it's getting brown. Remove the crust from oven and let it cool completely. Reduce the heat to 175°C/350°F

For strawberry puree:
100g strawberries
10g sugar
1 tsp. lemon juice
1/2 tbsp. corn starch

Blend all ingredients together and pour through a fine strainer in a small pot, press the pulp intensely with the spoon. Place the pot of the strawberry puree on a middle heat untill cooked. Let it cool at the room temperature.

For cheesecake:
300g cream cheese
50g sour cream
70g granulated sugar
1/2 tsp. lemon zest
1 egg
1/2 yolk, the rest from the crust
100 ml whipping cream
20g corn starch
1/2 tsp. vanilla extract

Instructions:

In a mixing bowl stir together cream cheese and sour cream until smooth. Add sugar, eggs, mix well. Then add all the rest ingredients and stir just until combined, pour half of the mixture over the cooled crust in a pan.

Drop about teaspoonful half of strawberry puree over the cream cheese mixture and pour the rest of mixture cover the puree. Drop the rest of puree over the mixture and carefully swirl with the skewer.

Place the pan in a middle of the oven and bake by 175°C/350°F about an hour or until it set in the center. Let it cool completely in a pan on a wire rack, then refrigerate at least 2 hour until firm.

Remove the cheesecake from the pan and cut in pieces to serve. It was reall fresh and delightful. You've to try it.

Japanese Souffle Cheesecake 2 Recipes

Japanese Souffle Cheesecake I

Ingredients For 18cm Springform

• 120 g cream cheese
  
• 20 g soft butter
• 40 ml milk
40g cake flour
• 50 g castor sugar (A)
  
• 3 egg yolks
  
• 1 tbsp. orange juice
  
• 1/2 tsp. lemon zest
  
• 1/4 tsp. salt
• 3 egg whites
  
• 1/2 tsp. lemon juice
  
• 20 g castor sugar (B)
  
• 1 tbsp. apricot marmalade

Methodes

Greeze slightly the bottom of Springform with butter and lay with the baking paper on the bottom also around the edge of the pan. Wrap the outside of the pan with aluminium foil. Preheat the oven to 160°C. Pour about 500 ml water in the big baking tray and place in the middle of the oven. 

Melt together butter, cream cheese and milk in the microwave about 30 seconds and stir until smooth. Allow to cool until lukewarm. 

Stir flour and sugar A. together in a mixing bowl and make a hole in teh middle of the flour mixing. Add yolks, orange juice, lemon zest, salt and cooled cream cheese mixing in the flour hole. Stir the mixture together until smooth. (quickly stir and shouldn't take longer than 5 seconds) 

In another mixing bowl, beat egg whites with lemon juice until foamy. Gradually add in sugar B. and beat with high speed until stiff peaks form. Gently fold in the foamy egg white into egg yould mixture. 

Pour the batter in to the prepared pan and place the pan in the preheated baking tray. Bake for 50-60 minutes or until a toothpick inserted from the center comes out clean. 

Hold the pan out of the oven and immedietely remove from the edge of the pan. Let it cool on the wire rack for 10 minutes, then romove from the bottom of the pan. Allow to cool completely. Warm apricot jam lightly and spread on the surface of the souffle cheesecake. Chill at least 2 hours in the fridge. 

 

Japanese Souffle Cheesecake II

Ingredients Für 18cm Springform

• 90 g cream cheese
  
• 30 g soft butter
  
• 100 ml milk
• 30 g cake flour
  
• 40 g sugar A.
  
• 3 egg yolks
  
• 1 tsp. lemon juice
  
• 1/2 tsp. vanilla extract
  
• 3 egg whites
  
• 1 pinch salt
  
• 30 g sugar B.
  
• 1 tbsp. apricot jam
  

Methode

Greeze slightly the bottom of Springform with butter and lay with the baking paper on the bottom also around the edge of the pan. Wrap excellently the outside of the pan with aluminium foil. Preheat the oven to 160°C. Pour about 500 ml water in the big baking tray and place in the middle of the oven. 

Melt butter, cream cheese and milk in the microwave about 30 seconds and stir until smooth. allow to cool until lukewarm. 

Stir flour and sugar A. together in a mixing bowl and make a hole in teh middle of the flour mixing. Add yolks, lemon juice, vanilla and cooled cream cheese mixing in the flour hole. Stir the mixture together until smooth. (quickly stir and shouldn't take longer than 5 seconds) 

In another mixing bowl, beat egg whites with salt until foamy. Gradually add in sugar B. and beat with high speed until stiff peaks form. Gently fold in the foamy egg white into egg yould mixture. 

Pour the batter in to the prepared pan and place the pan in the preheated baking tray. Bake for 50-60 minutes or until a toothpick inserted from the center comes out clean. 

Hold the pan out of the oven and immedietely remove from the edge of the pan. Let it cool on the wire rack for 10 minutes, then romove from the bottom of the pan. Allow to cool completely. Warm apricot jam lightly and spread on the surface of the souffle cheesecake. Chill at least 2 hours in the fridge.