Let’s bake a gluten free cheesecake brownie
You all know how much I love to bake cheesecake’s! They are easily one of my favourite bakes ever and they taste amazing! I find that because I make them so often it has now become second nature to me to just make them. On the flip side, I also love making brownies. I mean who doesn’t love chocolate placed in the centre of a fudgy brownie?! This recipe combines my two loves to create the best cheesecake brownie recipe for you.
I really hope this recipe will be something you love to make and enjoy with family and friends. The cheesecake is a very thin layer and not too sweet. It may seem like a cheesecake and brownie together could be too much, however, they work very well in this combination. This recipe is also gluten free, which is incredible! I am trying to incorporate more gluten free recipes into this blog, and I hope you’re enjoying them!
Please leave a comment if you try this recipe, it will mean so much to me!
Bon Apetit,
Zorah
Can I use brownie pre-mix?
To make ‘the best cheesecake brownie recipe’, you definitely do not have to make a brownie from scratch. I just I wanted to give you options when you bake. If you choose to use a pre-mix follow the instructions on the packaging and continue with the cheesecake recipe below.
What size tin is ideal to use?
This is a very touchy subject for me because so many of my recipe’s failed due to using the wrong tin. If you use a large tin you will have a very flat brownie layer. Therefore, your brownie could be crunchy and not chewy as it over cooked. I like to use a 200 x 200 x 50mm square tin for brownies and blondies. This is such a great size and gives you a nice fluffy brownie bake every time.
How to store your cheesecake brownies?
Once they have cooled completely, you can cut them into squares. Once you are ready to pack them away, place them in an airtight container and store in the fridge. They will be fresh for up to 6 days.
The Best Cheesecake Brownie Recipe
(Gluten Free)
Course: DessertCuisine: AmericanDifficulty: Medium9-12
servings20
minutes50
minutes1
hour10
minutesThis cheesecake brownie recipe is going to have you falling in love! You have a classic cheesecake layer on top and underneath there is a lovely, fudgy brownie. This is a decadent but divine dessert to have.
Ingredients
- Ingredients for brownie
1 1/2 cup dark chocolate chips (70%)
7 tbsp. salted butter
3/4 cup light brown sugar
1/4 cup granulated sugar
2 large eggs
1 tsp. vanilla essence
1 1/2 cup gluten free all purpose flour with Xanthan Gum
1/4 cup gluten free oat flour
1 tsp. baking powder
- Ingredients for cheesecake
250g cream cheese
1 tbsp. sour cream
1 egg
1 tbsp. granulated sugar
– Chocolate chips for garnish
Directions
- Method for brownies
- Preheat your oven to 176C, and line your baking tin with parchment paper.
- Melt the chocolate chips and butter together in the microwave.
- After the chocolate and butter have melted pour in sugar and whisk to combine.
- Add in the 2 eggs and vanilla essence and whisk well for about 1 minute.
- In a separate bowl, whisk together the flours and baking powder.
- Then add it to the chocolate mixture and whisk to combine.
- Do not over mix as this will cause the brownie to deflate and not rise.
- Pour the batter into the baking tin and set aside for now.
- Method for cheesecake
- In a medium sized bowl, whisk together all the cheesecake ingredients using an electric whisk.
- Once the mixture is smooth, pour it over the brownie mixture carefully.
- Smooth out the top and add chocolate chips if you want to.
- Bake for 50-55 minutes.
- The centre may crack but this is normal, you can remove the cheesecake brownie at 45 minutes but it may take longer to set.
- Cut into squares once cooled.
