Wednesday, July 26, 2017

Brownie Bottom Cherry Swirl Cheesecake


It's that time of the year again. The time when I celebrate my birthday (tomorrow) and my lifelong love of cheesecake. And yes, I am one of those people who makes my own birthday cake because I take my cheesecake very seriously.


Don't get me wrong, there are some great cheesecakes out there. I'm a sucker for the classic steakhouse New York style strawberry topped version. You can usually count on a steakhouse for a cookie crust instead of graham crackers and that is what I prefer. But there's room in my heart for all sorts of cheesecake love.

Each year I make a different version and this is my first brownie bottom one. The trick is to bake the brownie layer just enough to set it but not enough to dry it out during the long cheesecake bake. But I'm happy to report that it actually works perfectly. And since I love the combo of chocolate and cherries, this cake got a cherry swirl. It's pretty seriously great but, don't worry, I'm sharing. Enjoy!

Brownie Bottom Cherry Swirl Cheesecake

by Hungry Couple
Cook Time: 100 Minutes
Ingredients (10 Servings)
    Brownie Layer:
    • One box of your favorite brownie mix or use my homemade recipe here.
    Cheesecake Layer:
    • 16 oz. Cream cheese, softened
    • 8 oz. Ricotta cheese
    • 1 1/4 Cups sugar
    • 3 Eggs
    • 5 Tablespoons unsalted butter, melted and cooled
    • 1 Tablespoon vanilla
    • Zest of one lemon
    • 1 Tablespoon lemon juice
    • 3/4 Cup all purpose flour
    • 1/2 Teaspoon salt
    • 1/2 Cup cherry preserves
    Pre-heat the oven to 325 degrees and line a 9" spring-form pan with parchment paper.

    Prepare the brownie mix and pour into the pan. Bake for 20 minutes and allow to cool slightly but leave the oven on. Note that the brownie mixture will be lightly set but not cooked through yet.

    Make the cheesecake filling by combining the cream cheese, ricotta cheese, sugar, eggs, butter, vanilla, lemon zest, lemon juice, flour and salt in the bowl of a stand mixer. Mix until smooth and pour over the cooled brownie base.

    Using a spoon, dollop the cherry preserves all over the top of the batter. Using a butter knife, gently swirl it into the batter. Place the pan on a baking sheet to catch any drips and bake for 75 - 80 minutes or until the top is set. It's fine if the top still has a tiny wiggle. Allow to cool completely before removing from the pan.

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    Wednesday, July 19, 2017

    Blueberry Lemon Galette with Labneh Whipped Cream


    Galette is the French term for a flat pastry but I just consider it a nice way of saying lazy pie. As in, I found some beautiful blueberries in the market and I really feel like eating blueberry pie but I really don't feel like dealing with crust crimping. No problem, just make a galette!

    Wednesday, July 12, 2017

    Frozen Mint Lychee Daiquiri


    I get very happy when each seasonal fruit I love finally appears in the market. The first cherries, mangoes, figs, etc. are all cause for celebration and recipe planning. And lychees definitely belong in that category. I can never resist those little rough looking pinkish orbs.

    Wednesday, July 5, 2017

    No Bake Cheesecake Mousse with Cherry Compote


    It's been kind of quiet around here, hasn't it? You might have wondered where I've been for the past few weeks. Well, I'm going to tell you and get a little personal today. Or, if you've got enough on your own plate, just skip down to a simple and perfect treat recipe.