Brownie cheesecake torte
Cheesecakes Brownies Tortes
Last updated 6/12/2012 1:11:03 AM. Recipe ID 38452. Report a problem with this recipe.
Title: Brownie cheesecake torte
Yield: 12 Servings
1 pk Low-fat fudge brownie mix;
-15.1 ounce package
2 ts Instant coffee granules
1/2 ts Ground cinnamon
4 oz Carrot baby food
1/2 c Sugar; divided
2 tb Sugar
4 ts All-purpose flour
1 ts Vanilla extract
8 oz Neufchatel cheese; softened
8 oz Fat-free cream cheese;
2 lg Egg whites
3 tb Skim milk; divided
2 tb Unsweetened cocoa
Chocolate syrup; optional
Fresh raspberries; optional
1. Preheat oven to 425 oF.
2. Combine first 4 ingredients in a bowl. Firmly press mixture into
bottom and 1 inch up sides of a 3-inch springform pan coated with
cooking spray. Set aside.
3. 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 oF for 10
minutes. Reduce oven temperature to 250 oF; bake 45 minutes or until
almost set. Cool completely on a wire rack. Garnish with chocolate
syrup and fresh raspberries, if desired.
Yield: 12 servings (serving size: 1 wedge). Created
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