Our maiden voyage is a very nice sounding cheesecake. The only change I'd make is omit the coffee and maybe the baby food.
Brownie Cheesecake Torte
Ingredients:
15 1/4 ounces fudge brownie mix (1 package)
2 teaspoons instant coffee granules
1/2 teaspoon cinnamon, ground
4 ounces carrot baby food (1 jar)
cooking spray
1/2 cup sugar
2 tablespoons sugar
4 teaspoons all-purpose flour
1 teaspoon vanilla extract
8 ounces neufchatel cheese, softened (block)
8 ounces cream cheese, softened (block)
2 large egg whites
3 tablespoons milk, divided
2 tablespoons unsweetened cocoa
chocolate syrup
fresh raspberries
Ingredients:
15 1/4 ounces fudge brownie mix (1 package)
2 teaspoons instant coffee granules
1/2 teaspoon cinnamon, ground
4 ounces carrot baby food (1 jar)
cooking spray
1/2 cup sugar
2 tablespoons sugar
4 teaspoons all-purpose flour
1 teaspoon vanilla extract
8 ounces neufchatel cheese, softened (block)
8 ounces cream cheese, softened (block)
2 large egg whites
3 tablespoons milk, divided
2 tablespoons unsweetened cocoa
chocolate syrup
fresh raspberries
- Preheat oven to 425 degrees F.
- Combine first 4 ingredients in a bowl.
- Firmly press mixture into bottom and 1 inch up sides of a 9-inch spring form pan coated with cooking spray.
- Set aside. Combine 1/2 cup sugar, flour, vanilla, and cheeses; beat at medium speed of a mixer until well-blended.
- Add egg whites and 2 tablespoons milk; beat well.
- Combine 1/2 cup batter, 1 tablespoon milk, 2 tablespoons sugar, and cocoa in a small bowl; stir well.
- Spoon remaining batter alternately with cocoa mixture into prepared crust.
- Swirl together using the tip of a knife.
- Bake at 425 degrees for 10 minutes.
- Reduce oven temperature to 250 degrees; bake 45 minutes or until almost set.
- Cool completely on a wire rack.
- Garnish with chocolate syrup and fresh raspberries, if desired.
* note the recipe called for low/non fat ingredients, but if I'm going to eat cheesecake, I want the calories to make it worth while. :) *