MINI CHERRY CHEESECAKE BROWNIES
These mini cherry cheesecake brownies are made with rich, fudgy brownie bottom, a silky smooth chocolate cherry cheesecake filling, and a decadent layer of dark chocolate ganache. Topped with freshly whipped cream, chocolate shavings, and a cherry on top, this dessert is for serious chocolate lovers only!
This post is sponsored by Danish Creamery. As always, all thoughts and opinions are 100% my own. Thank you for supporting the brands that help make Browned Butter Blondie possible.
Ingredients
For Brownie Layer
¾ cup (1½ sticks) Danish Creamery European Style Unsalted Butter
1¼ cups granulated sugar
½ cup Dutch process unsweetened cocoa powder
3 large eggs, room temperature
2 tsp vanilla
1 cup all purpose flour
½ tsp salt
For Cherry Cheesecake
2 - 8 ounce blocks plain cream cheese, room temperature
⅔ cup superfine granulated sugar
¼ cup heavy whipping cream, room temperature
¼ cup sour cream, room temperature (can sub greek yogurt)
6 ounces bittersweet chocolate chips, melted and slightly cooled
3 TBSP Dutch process unsweetened cocoa powder
¼ tsp kosher salt
2 eggs, room temperature
2 tsp vanilla extract
⅓ cup cherry juice (from 2 cups cooked fresh or frozen cherries, strained)
For Ganache
1 cup heavy whipping cream
1¼ cups bittersweet chocolate, chopped
Instructions
Note: This recipe requires 3 or more hours of chilling time.
Preheat oven to 350 degrees. Line a 12 cup cupcake pan with paper liners or spray a 6 cup removable bottom cheesecake pan with non-stick baking spray. Set aside.
For Brownie Layer
In a medium saucepan, melt butter and sugar together over medium heat, whisking occasionally. Once melted cook about 30 seconds more until thick and viscous. The mixture should be bubbling a tiny bit on the sides of the pan. Do not over heat.
Remove the pan from heat and pour the mixture into the bowl of a stand mixer fitted with the paddle attachment. Allow to cool for 15-20 minutes.
Once cool, add cocoa powder, eggs and vanilla extract. Whisk on medium speed to combine well. About 1 minute.
Remove the bowl from the mixer and stir the flour and salt in using a wooden spoon or spatula. Do not over mix.
Spoon the brownie batter into the prepared pan, distributing evenly.
Bake for 12-15 minutes until edges are just set but brownie is not fully baked.
Remove from oven to cool slighty while you make the cheesecake layer.
**Reduce oven heat to 325 degrees.
For Cheesecake Layer
Be sure oven is lowered to 325 degrees.
In a medium saucepan, add two cups of frozen or fresh cherries. Cook down over medium heat, using a whisk or spoon to crush the cherries and release the juice. Cook for about 10 minutes until mixture is thick and juicy.
Remove from heat and strain cherries through a fine mesh strainer, releasing the juices into bowl.
Set aside to cool.
In the bowl of a food processor fitted with the paddle attachment, beat together the cream cheese, sugar, sour cream, and heavy cream for about 5 minutes on low speed. Mixture should be smooth and creamy.
With mixer on low speed, add melted chocolate and unsweetened cocoa powder, followed by the salt.
Mix on medium speed for 30 seconds to combine well.
Reduce mixer to low speed and add eggs, one at a time. Scrap down sides of bowl after each addition.
Once eggs are fully incorporated, add the vanilla and cherry juice. Beat on low speed until just combined.
Distribute the cheesecake filling amongst the semi-baked brownies and return the pan to the oven to bake for 20-25 minutes. The bake time will depend on the size of the pan used. Cheesecake should look firm on top, but not cracked.
If you want a firmer cheesecake, bake it longer. Check the oven regularly.
Remove from the oven and cool on a wire rack until room temperature.
Place cheesecakes in the refrigerator for 3 hours or overnight until chilled completely.
Top with ganache and freshly whipped cream. Serve cold.
This post is sponsored by Danish Creamery. As always, all thoughts and opinions are 100% my own. Thank you for supporting the brands that help make Browned Butter Blondie possible.
Ingredients
For Brownie Layer
¾ cup (1½ sticks) Danish Creamery European Style Unsalted Butter
1¼ cups granulated sugar
½ cup Dutch process unsweetened cocoa powder
3 large eggs, room temperature
2 tsp vanilla
1 cup all purpose flour
½ tsp salt
For Cherry Cheesecake
2 - 8 ounce blocks plain cream cheese, room temperature
⅔ cup superfine granulated sugar
¼ cup heavy whipping cream, room temperature
¼ cup sour cream, room temperature (can sub greek yogurt)
6 ounces bittersweet chocolate chips, melted and slightly cooled
3 TBSP Dutch process unsweetened cocoa powder
¼ tsp kosher salt
2 eggs, room temperature
2 tsp vanilla extract
⅓ cup cherry juice (from 2 cups cooked fresh or frozen cherries, strained)
For Ganache
1 cup heavy whipping cream
1¼ cups bittersweet chocolate, chopped
Instructions
Note: This recipe requires 3 or more hours of chilling time.
Preheat oven to 350 degrees. Line a 12 cup cupcake pan with paper liners or spray a 6 cup removable bottom cheesecake pan with non-stick baking spray. Set aside.
For Brownie Layer
In a medium saucepan, melt butter and sugar together over medium heat, whisking occasionally. Once melted cook about 30 seconds more until thick and viscous. The mixture should be bubbling a tiny bit on the sides of the pan. Do not over heat.
Remove the pan from heat and pour the mixture into the bowl of a stand mixer fitted with the paddle attachment. Allow to cool for 15-20 minutes.
Once cool, add cocoa powder, eggs and vanilla extract. Whisk on medium speed to combine well. About 1 minute.
Remove the bowl from the mixer and stir the flour and salt in using a wooden spoon or spatula. Do not over mix.
Spoon the brownie batter into the prepared pan, distributing evenly.
Bake for 12-15 minutes until edges are just set but brownie is not fully baked.
Remove from oven to cool slighty while you make the cheesecake layer.
**Reduce oven heat to 325 degrees.
For Cheesecake Layer
Be sure oven is lowered to 325 degrees.
In a medium saucepan, add two cups of frozen or fresh cherries. Cook down over medium heat, using a whisk or spoon to crush the cherries and release the juice. Cook for about 10 minutes until mixture is thick and juicy.
Remove from heat and strain cherries through a fine mesh strainer, releasing the juices into bowl.
Set aside to cool.
In the bowl of a food processor fitted with the paddle attachment, beat together the cream cheese, sugar, sour cream, and heavy cream for about 5 minutes on low speed. Mixture should be smooth and creamy.
With mixer on low speed, add melted chocolate and unsweetened cocoa powder, followed by the salt.
Mix on medium speed for 30 seconds to combine well.
Reduce mixer to low speed and add eggs, one at a time. Scrap down sides of bowl after each addition.
Once eggs are fully incorporated, add the vanilla and cherry juice. Beat on low speed until just combined.
Distribute the cheesecake filling amongst the semi-baked brownies and return the pan to the oven to bake for 20-25 minutes. The bake time will depend on the size of the pan used. Cheesecake should look firm on top, but not cracked.
If you want a firmer cheesecake, bake it longer. Check the oven regularly.
Remove from the oven and cool on a wire rack until room temperature.
Place cheesecakes in the refrigerator for 3 hours or overnight until chilled completely.
Top with ganache and freshly whipped cream. Serve cold.
0 Response to "MINI CHERRY CHEESECAKE BROWNIES"
Posting Komentar