Rabu, 03 Oktober 2012

Chocolate Cheesecake Brownies

Mumbai,7 Feb 2007

Lagi2 punya cheese cream yang hampir kadaluarsa, jadi buru2 deh kemarin Sabtu liat2 buku baking, bikin apa ya selain cheesecake, soalnya lagi males ngancurin biscuit buat dasar cheesecake, akhirnya ketemu resep brownies ini. Rasanya manis, gurih…tapi sayang gara2 lupa nyisain 1/3 resep browniesnya, bentuk bagian atasnya ngga kayak marmer. 

For the cheesecake mixture :
1 egg
225 gr/8 oz/1 cup full fat cream cheese
50 gr/2 oz/1/4 cup caster sugar
5 ml/ 1 tsp vanilla essence (extract)

For the brownie mixture :
115 gr/4 oz (bittersweet) chocolate (minimum 70% cocoa solid) ---aku pake cuma 60%
115 gr/ 4 oz/ ½ cup unsalted (sweet) butter
150 gr/ 5 oz/ ¾ cup light muscovado (brown) sugar
2 eggs, beaten
50 gr/ 2 oz/ ½ cup plain flour

1. Preheat the oven to 160°C/325°F/Gas 3. Line the base and sides of a 20 cm/ 8 in cake tin with baking parchment.
2. To make the cheesecake mixture, beat the egg in a mixing bowl then add the cream cheese,caster sugar and vanilla essence. Beat together until smooth and creamy.
3. To make the brownie mixture, melt the chocolate and butter together in the microwave or in a heatproof bowl set over a pan of gently simmering water. When the mixture is melted, remove from the heat, stir well, then add the sugar. Add the eggs, a little at a time, and beat well. Gently stir in the flour.
4. Spread two-thirds of the brownie mixture over the base of the tin. Spread the cheesecake mixture on top, then spoon on the remaining brownie mixture in heaps. Using a skewer, swirl the mixture together.
5. Bake for 30-35 minutes, or until just set in the centre. Leave to cool in the tin, then cut into squares.

Source : The Ultimate Cookie Book

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