White Chocolate Raspberry Cheesecake Brownies
White Chocolate Raspberry Cheesecake Brownies might be a good recipe to expand your side dish collection. One portion of this dish contains around 9g of protein, 39g of fat, and a total of 581 calories. For $1.3 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 9. This recipe from Cookie Madness requires vanillan extract, granulated sugar, eggs, and egg. 30 people found this recipe to be flavorful and satisfying. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes. Overall, this recipe earns a not so excellent spoonacular score of 27%. White Chocolate Raspberry Cheesecake Brownies, White Chocolate Raspberry Cheesecake, and White Chocolate And Raspberry Cheesecake are very similar to this recipe.
Servings: 9
Preparation duration: 15 minutes
Cooking duration: 50 minutes
Ingredients:
1 cup (6 oz) dark or bittersweet chocolate chips**
1/2 cup cake flour
12 ounces cream cheese, softened
1 egg plus 2 tablespoons lightly beaten egg
3 large eggs
6 tablespoons granulated sugar
1/2 cup light brown sugar
10 teaspoons of softened seedless or strained raspberry preserves
1/2 scant teaspoon salt
4 ounces (1 stick) unsalted butter, cut into chunks
2 ounces unsweetened chocolate, chopped
1 teaspoon vanilla extract
2/3 cups (4 oz) white chocolate chips
Equipment:
baking paper
mixing bowl
microwave
aluminum foil
oven
frying pan
bowl
knife
Cooking instruction summary:
Do not preheat the oven yet. Line a 9 inch square metal pan with parchment paper or nonstick foil.In a large, microwave-safe mixing bowl, combine the butter and both chocolates. Microwave on high for 30 seconds. Stir well. Continue microwaving at 50% power and stirring every 30 seconds until mixture is melted and smooth.Add both sugars, salt and vanilla to the mixture and stir well. Stir in the eggs, one by one. Add the cake flour and stir until blended. Do not beat.Spread mixture across the bottom of the pan and put in the freezer for 1 hour.Preheat oven to 325 degrees F.Melt the white chips in a small microwave-safe bowl using 50% of power and stirring every 30 seconds. Alternatively, you can melt them in a bowl set over but not touching simmering water. Let them cool slightly.In a large mixing bowl, beat the cream cheese and sugar until well mixed, scraping sides of bowl. Beat in vanilla and melted white chips. Add the eggs and stir just until mixed.Remove the brownie batter from freezer (it should be firm and very cold, but not a solid ice brick) and spread the cheesecake mixture over the top.Drop about 10 teaspoons of raspberry preserves over cheesecake mixture and drag a knife through to make swirls.Bake on center rack at 325F for about 45 to 50 minutes. The cheesecake should appear set around the edges, but jiggly in the center. It will set up and as cools, so don’t be tempted to overbake.Let the brownies cool completely, then transfer to the refrigerator and chill overnight.Grasp parchment paper, lift from pan and cut the brownies into squares.
Step by step:
1. Do not preheat the oven yet. Line a 9 inch square metal pan with parchment paper or nonstick foil.In a large, microwave-safe mixing bowl, combine the butter and both chocolates. Microwave on high for 30 seconds. Stir well. Continue microwaving at 50% power and stirring every 30 seconds until mixture is melted and smooth.
2. Add both sugars, salt and vanilla to the mixture and stir well. Stir in the eggs, one by one.
3. Add the cake flour and stir until blended. Do not beat.
4. Spread mixture across the bottom of the pan and put in the freezer for 1 hour.Preheat oven to 325 degrees F.Melt the white chips in a small microwave-safe bowl using 50% of power and stirring every 30 seconds. Alternatively, you can melt them in a bowl set over but not touching simmering water.
5. Let them cool slightly.In a large mixing bowl, beat the cream cheese and sugar until well mixed, scraping sides of bowl. Beat in vanilla and melted white chips.
6. Add the eggs and stir just until mixed.
7. Remove the brownie batter from freezer (it should be firm and very cold, but not a solid ice brick) and spread the cheesecake mixture over the top.Drop about 10 teaspoons of raspberry preserves over cheesecake mixture and drag a knife through to make swirls.
8. Bake on center rack at 325F for about 45 to 50 minutes. The cheesecake should appear set around the edges, but jiggly in the center. It will set up and as cools, so don’t be tempted to overbake.
9. Let the brownies cool completely, then transfer to the refrigerator and chill overnight.Grasp parchment paper, lift from pan and cut the brownies into squares.
Nutrition Information:
covered percent of daily need
