ricotta cheesecake brownies

Name: Ricotta Cheesecake Brownies
Prep time: 20 min
Cook time: 55 min
Yield: 16
Cuisine: American
Ingredients: FOR THE BROWNIE BATTER; 1 stick(s) butter; 8 ounce(s) semi-sweet chocolate; 1 1/2 cup(s) sugar; 4 - eggs; 1 teaspoon(s) vanilla; 3/4 cup(s) flour; 1/ teaspoon(s) salt; FOR THE RICOTTA CHEESECAKE BATTER; 4 ounce(s) (approximately ½ cup) whole milk ricotta cheese; 3 ounce(s) cream cheese, at room temperature; 1 teaspoon(s) teaspoon cornstarch; 1/4 cup(s) sugar; 1 large egg; 1 tablespoon(s) heavy cream; 1/2 teaspoon(s) vanilla; 1 tablespoon(s) lemon juice; - pinch of salt

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

Obtained online. http://www.thatskinnychickcanbake.com/ricotta-cheesecake-brownies-sundaysupper/

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yield 16 serving(s)

prep time 20 Min

cook time 55 Min

method Bake

Ingredients For ricotta cheesecake brownies

FOR THE BROWNIE BATTER
1 stick

butter
8 oz

semi-sweet chocolate
1 1/2 c

sugar
4

eggs
1 tsp

vanilla
3/4 c

flour
1/ tsp

salt
FOR THE RICOTTA CHEESECAKE BATTER
4 oz

(approximately ½ cup) whole milk ricotta cheese
3 oz

cream cheese, at room temperature
1 tsp

teaspoon cornstarch
1/4 c

sugar
1 lg

egg
1 Tbsp

heavy cream
1/2 tsp

vanilla
1 Tbsp

lemon juice
pinch of salt

How To Make ricotta cheesecake brownies

1
Preheat oven to 350º. Line an 8 x 8 pan with nonstick foil (or regular foil sprayed with non-stick cooking spray). Set aside. Place butter and chocolate in microwave safe bowl and microwave gently until butter and chocolate are melted (30 seconds x 3, stirring in between sessions). Let cool to room temperature. Stir sugar into chocolate till combined. Whisk in eggs one at a time, then vanilla. Fold in flour and salt. Pour about ⅔ of the batter into prepared pan and smooth with an offset spatula.

2
Make cheesecake mixture by mixing ricotta, cream cheese and sugar till smooth. Mix in egg, then the rest of the ingredients. With a medium (2 tablespoon capacity) cookie disher or a tablespoon, dot the surface of the brownie batter with cheesecake mixture, allowing space between dollops (my pattern was 3 across by 3 down for a total of 9 dollops).
3
With the rest of the brownie batter, using a medium cookie disher, drop dollops of brownie batter between dollops of cheesecake batter. Tap the pan a couple times on the counter to allow the batters to settle. Using a table knife, swirl the batters by inserting the knife into the top layer of the batter and drawing it through in a subtle "S" pattern. Bake until cake tester comes out of center with just a few moist crumbs, 50-55 minutes. Cool completely on rack. Run knife around perimeter of pan and lift brownies out of pan using parchment. Cut into 2 inch squares.
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