
flour until completely incorporated. Do not overmix. Pour the brownie batter into prepared baking pan, leaving about 3-4 Tablespoons for the top.
Make the cheesecake swirl: With a hand-held mixer on medium speed, beat the softened cream cheese, 1/4 cup sugar, egg yolk, and 1/2 teaspoon vanilla in a medium bowl until completely smooth – about 1 minute. Dollop spoonfuls of the cream cheese mixture on top of the prepared brownie batter. Cover with the last few Tablespoons of brownie batter. Glide a knife through the layers, creating a swirl pattern.
Bake the brownies for 28-30 minutes or until a toothpick inserted in the middle comes out clean. Allow the brownies to cool completely before cutting into squares. Cover brownies and store at room temperature for 3 days or in the refrigerator for up to 6 days.
Notes
Freezing Instructions: Brownies will freeze well, up to 2 months. Thaw overnight in the refrigerator.
Double Batch: Simply double all the ingredients and bake in a 9×13 pan for around 45 minutes – give or take. Same oven temperature.
If using gel food coloring, reduce to 1 and 1/2 teaspoons.
Calories per serving: 200
Fat per serving: 12g
Fat per serving: 12g
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