Bake-Along #28: Strawberry Cheesecake Brownies

A Date Night Edition meant for two pairs of hands (but is certainly doable with just one pair!). For tips and to bake-along live, just follow along with the video.

Prep: 30 minutes

Bake: 8 + 35-45 minutes

Brownie Base

• 1 oz unsweetened chocolate

• 1 oz semi-sweet chocolate

• 2 oz unsalted butter

• 1/2 cup granulated sugar

• 1/8t salt

• 1 egg

• 1/2 t vanilla extract

• 1/4 cup + 2 T all-purpose flour

Strawberry Filling

• 1/2 cup mashed strawberries

• 1/4 cup + 2 T water

• 1/4 cup + 2 T granulated sugar

• 1 & 1/2 T cornstarch

• 1 & 1/2 T lemon juice

• 1/8 t salt

• 2 cups sliced strawberries

Cheese Cake Topping

• 12 oz cream cheese (room temperature)

• 3/4 cup granulated sugar

• 1/4 cup sour cream

• 2 eggs

• 1/2 T vanilla extract

1. Pre-heat oven to 350°F.

2. Grease a 9x9 inch square pan.

3. BAKER A: For the brownie base: melt together the butter and the chocolate in the microwave, stirring every 30 seconds.

4. Whisk in the granulated sugar and salt.

5. Whisk in the egg and vanilla extract.

6. Whisk in the flour just until combined.

7. Pour the brownie base into prepared pan and par-bake it for 6-8 minutes, until it just begins to lose its shininess. Set aside.

8. BAKER B: Meanwhile, mash the strawberries and put into a saucepan with water. Over medium or medium-low heat, reduce the strawberries for about 3 minutes.

9. Prepare the sliced strawberries.

10. Strain out the mashed strawberries over a measuring cup -- you are looking for this to yield about 1/2 cup strawberry juice. If you have less, just add water to the measuring cup to bring the total up to 1/2 cup.

11. Pour the strawberry juice into a sauce pan with the sugar, cornstarch lemon juice, and salt. Cook over medium heat until the mixture becomes translucent and thick.

12. Reserve 1-2 T of thickened strawberry filling -- pour remaining strawberry filling over the sliced strawberries and fold to combine. Set aside.

13. BAKERS A & B: Beat together the room temperature cream cheese and sour cream until it is light and fluffy.

14. Add in the granulated sugar and beat to combine. Then add in the eggs and vanilla extract, beating just until combined.

15. Gently spoon strawberry filling over brownie base, being careful to disturb the brownie base as little as possible.

16. Using a fine mesh strainer to remove any lumps of cheesecake topping, pour the cheesecake topping over the strawberry filling as evenly as possible.

17. Dot the top of the cheesecake with bits of strawberry filling and use a knife or toothpick to swirl.

18. Bake for 35-45 minutes until cheesecake is just set but has not domed in the center.

19. Cool completely and then transfer the cheesecake to the fridge to rest for at least 2 hours (the longer the better!).

20. Cut yourself a slice right from the fridge for the most even edges, and enjoy!

Notes:

• This measurement is much more important than the sliced strawberry measurement, so if you're low on strawberries, measure your mashed ones first!

• You can get creative with this recipe! I'm thinking subbing in blackberries and doing a half batch of this Blondie base.