Cherry Cheesecake Brownies
From jo_jo_ba 14 years ago
- 2 hours to make
- Serves 24
Cherry cheesecake and chocolate are two of my most favourite things in the world - what better then to combine them into an egg-free, super rich delight?
Ingredients
Brownie
- 1.75 oz dark chocolate shopping list
- 1/2 cup oil shopping list
- 1 cup brown sugar shopping list
- 2 tbsp honey shopping list
- 1 tbsp vanilla shopping list
- 8 oz silken tofu shopping list
- ¾ cup spelt flour shopping list
- ½ cup cocoa shopping list
- 1 tsp baking powder shopping list
- a pinch of salt shopping list
Cheesecake
- 9 oz ricotta shopping list
- 5 oz cream cheese shopping list
- 1/4 cup sugar shopping list
- 1 tsp vanilla shopping list
- 4 oz silken tofu shopping list
- 1/2 cup cherry-flavoured, low-fat yogurt shopping list
- 2 tbsp tapioca flour shopping list
- 2 tbsp cold water shopping list
How to make it
Brownie
- Preheat the oven to 350F and line a 9x13" pan with parchment.
- In a double boiler, melt together chocolate and oil until smooth.
- Add brown sugar and honey and stir until well combined, then remove from heat and allow to cool slightly.
- Meanwhile, puree vanilla and tofu until smooth, then add to chocolate mixture and beat in.
- Stir in flour, cocoa, baking powder and salt until just combined - do not overmix.
- Spread into the bottom of the pan.
Cheesecake
- Beat together ricotta, cream cheese, sugar and vanilla until well combined and fluffy.
- Add tofu and yogurt, beating well.
- Whisk together tapioca flour and cold water, then add to mixture.
- Dollop over the brownie mixture in the pan, and with a knife or a chopstick swirl in.
Baking
- Bake for 45 minutes.
- Chill before cutting and serving.
The Rating
Reviewed by 1 people-
Not exactly a cheesecake flavor but good anyway.
See also Cherry Cheesecake Brownies.
5/31/15
pointsevenout
in Athens loved it
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