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Red Velvet Cheesecake Brownie

This Red Velvet Cheesecake Brownie perfectly combines a rich fudgy red velvet brownie with a creamy cheesecake swirl. The cheesecake filling is marbled throughout the brownie creating a beautiful pattern. This red velvet cheesecake brownie is a crowd-pleaser and perfect to serve for you loved one or family on Valentine's Day or any special occasion.
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Prep Time 30 minutes
Cook Time 53 minutes
Total Time 1 hour 23 minutes
Course Dessert
Cuisine American
Servings 16 slices
Calories 250 kcal

Equipment

Ingredients
 
 

CHEESECAKE FILLING

  • 50 g granulated sugar
  • 1 teaspoon cornstarch
  • 200 g full-fat cream cheese room temperature
  • 1 teaspoon vanilla extract
  • 1 large egg room temperature

RED VELVET BROWNIES

  • 95 g all-purpose flour
  • 1 tablespoon cornstarch
  • ½ teaspoon salt
  • 75 g dark chocolate eg. 70 %
  • 15 g cocoa powder
  • 250 g granulated sugar
  • 110 g vegetable oil eg. canola oil
  • 2 teaspoon red paste food coloring
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 3 large eggs room temperature

Instructions
 

CHEESECAKE FILLING

  • Preheat the oven to 160ºC /325ºF conventional oven. Prepare a 20x20 cm square pan with parchment paper.
  • Stir together the cornstarch and granulated sugar.
    50 g granulated sugar, 1 teaspoon cornstarch
  • Add the cream cheese, granulated sugar and cornstarch into a bowl and with a whisk, whisk it together until smooth. Add the egg and vanilla extract and mix it in until smooth and combined. Set it aside while making the brownie batter.
    200 g full-fat cream cheese, 1 teaspoon vanilla extract, 1 large egg

RED VELVET BROWNIE

  • In a bowl, sift together the flour, cornstarch and salt and set it aside.
    95 g all-purpose flour, 1 tablespoon cornstarch, ½ teaspoon salt
  • Melt the chocolate. Once melted, pour it into a large bowl and add the cocoa powder and stir it together with a hand whisk or electric mixer.
    75 g dark chocolate, 15 g cocoa powder
  • Then add the granulated sugar, vegetable oil, white vinegar, vanilla extract and red food color and whisk it together.
    250 g granulated sugar, 110 g vegetable oil, 2 teaspoon red paste food coloring, 1 teaspoon white vinegar, 1 teaspoon vanilla extract
  • Then add the eggs, and mix them for 1-2 minutes, on high speed using an electric mixer.
    3 large eggs
  • Add the dry ingredients to the batter, and on low speed, mix it together until combined.
  • Pour most of the brownie mixture into the prepared pan, leaving about 4-5 teaspoons in the bowl for topping the cheesecake filling with. Smooth out the brownie batter. Add dollops of the cheesecake filling on top of the brownie batter and smooth it out a bit. Then dollop the remaining brownie batter over the cheesecake batter and with a toothpick or butter knife, swirl the cheesecake and brownie batter together.
  • Bake for about 50-55 minutes. Once baked, let it cool down for 30 minutes on a wire rack at room temperature, then refrigerate for 1 hour or more and it’s ready to be served.

Nutrition

Calories: 250kcalCarbohydrates: 27gProtein: 3gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 54mgSodium: 137mgPotassium: 73mgFiber: 1gSugar: 21gVitamin A: 229IUCalcium: 24mgIron: 1mg
Keyword brownie, cheesecake, red velvet
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