These blueberry cheese brownies are so easy to bake, and are definitely one of my favourite cheesecakes so far. The brownie base is decadent and rich, while the creamy cheesecake on top bursts with tangy fresh blueberry compote. Preparation takes about 30 minutes with a baking time of about 25 minutes, minus the chilling. You can replace the blueberries with any berries for delicious variations!
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Blueberry Cheese Brownie
These blueberry cheesecake brownies are so easy to bake, and are definitely one of my favourite cheesecakes so far. The brownie base is decadent and rich, while the creamy cheesecake on top bursts with tangy fresh blueberry compote.
Ingredients
Blueberry compote
- 1 cup fresh blueberries - 125g
- 1 tbsp caster sugar
- 1/2 tbsp lemon juice
- 1 tsp corn flour (starch)
Brownie base
- 125 g butter - chopped
- 150 g dark chocolate, Valrhona 66% - chop to pieces
- 1 egg - 70g
- 100 g caster sugar
- 150 g plain flour (all purpose flour) - sifted
Topping
- 250 g cream cheese - softened at room temperature
- 1 tsp vanilla extract
- lemon zest - from one lemon
- 60 g caster sugar
- 1 egg - 70g
- 125 g dairy whipping cream
Instructions
- Blueberry compote - Place the blueberries, sugar and vanilla in a medium pan and add corn flour. Let it cook for 2-3 minutes on medium heat. Stir from time to time until blueberries soften (mashing blueberries a little) and thickened. Remove from the heat and let cool.
- Preheat oven to 180C. Line base and sides with baking paper, extending paper all sides up in a 8 inch square cake pan.
- Brownie base - Stir butter and chocolate in small saucepan over low heat until smooth. Cool.
- Beat egg and sugar with electric mixer until thick and creamy. Stir in chocolate mixture and sifted flour, mix well.
- Spread mixture into pan; bake for 10 minutes.
- Topping - Beat cream cheese, vanilla extract, lemon zest sugar and egg together until smooth. Beat in whipping cream and mix well.
- Pour cream cheese mixture over brownie. Spoon the blueberry compote over the cheese mixture. Use a skewer gently to make draw lines or swirls.
- Bake for about 15 minutes. Cool in oven with door ajar. Refrigerate brownies for 2 hours before removing from the cake pan and cut with a hot knife.
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蓝莓芝士布朗尼
Ingredients
- 蓝莓果酱
- 1 杯 蓝莓 （125克）
- 1 汤匙 细糖
- 1/2 汤匙 柠檬汁
- 1 茶匙 玉米粉
下层- 125 克 牛油
- 150 克 巧克力
- 1 个 全蛋 （70克）
- 100 克 细砂糖
- 150 克 普通面粉，过筛
上层- 250 克 奶油芝士。 温室软化
- 1 茶匙 香草香精
- 1 粒 柠檬皮屑
- 60 克 细砂糖
- 1 个 全蛋 （70克）
- 125 克 淡奶油 （动物性奶油）
Instructions
- 蓝莓果酱 - 将全部材料放入小锅内，用中火煮至糖融化及蓝莓变软至浓稠，约2-3分钟。用刮刀或汤匙压一压蓝莓，无须压得太烂。待凉备用。
- 预热烤箱摄氏180度。准备一个8寸方形烤盘，烤盘里铺上油纸。
- 下层 - 牛油和巧克力加热软化搅至顺滑，待凉备用。
- 用电动搅拌器将鸡蛋及细糖搅打至膨松。融化巧克力及面粉，拌匀即可。
- 然后倒入烤盘里抹平。放进预热烤箱烤10分钟即可。
- 上层 – 将 奶油芝士，香精，细糖及鸡蛋一起搅打至顺滑。倒入淡奶油再搅拌均匀即可。
- 然后将奶油芝士糊倒在布朗尼上，铺上蓝莓果酱铺上，用竹子画出花纹。
- 再放进烤箱烤约15分钟。然后把烤箱电源关掉。烤箱门打开少许，让蛋糕在烤箱里逐渐降温。才放入冰箱冷藏至少2个小时才脱模；用热刀切小块即可享用。
Tried this recipe? I would love to see it!Mention @ann_journal or tag #ann_journal!
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Enjoy!