Last Wednesday was my mom’s birthday. Since it’s holy week, pork and beef is a no, no for catholics so we opted with the very expensive seafood ingredients. We had seafood pancit, pistachio ice cream, ordered shrimp pizza and I decided to baked cheesecake brownie. So initially I planned to baked an ordinary cheesecake brownie, however, I remembered I had a liter of monk fruit extract and I decided to use it to baked this not so sugar-free cheesecake brownie.
So why not so sugar-free brownie? For the brownie batter I used my Kahlua Fudge Brownie recipe. I simply used half of the recipe for the base and baked it for 30 minutes. I thought of also using monk fruit extract to sweeten the brownie base but I’m afraid that it will affect the fudgieness of the brownie base so I sticked with the original recipe. For the cheesecake batter, I substituted monk fruit extract for sugar. So technically it’s just semi sugar-free cheesecake brownie. A tablespoon of monk fruit extract is already enough to sweeten the cheesecake batter. However, if you don’t have monk fruit extract, you can use a regular white sugar. Use a third of a cup of white sugar instead of the monk fruit extract.
I baked the semi sugar-free cheesecake brownie for an hour and got this deep golden brown top which looks really amazing. You can baked it for a shorter time if you want it just a little bit golden brown. You can also top it with strawberry, blueberry filling, whipped cream or served it as is. This semi sugar-free cheesecake brownie is best served after chilling it overnight. The cheesecake will be firmer and much more creamier.
|1 half cup
|Unsweetened Chocolate Bar
|Cream Cheese, softened
|Eggs, slightly beaten
|All Purpose Cream
|Monk Fruit Extract
Preheat oven to 180 degrees Celsius.
Melt together butter, unsweetened chocolate bar and salt. Whisk until smooth. Set aside to cool.
Using a mixer with paddle attachment, whisk the eggs until light yellow, probably about four minutes.
Slowly add the sugar and mix for another 2 minutes at medium speed. My mixer has only three speed settings, low, medium and high. Scrape of the sides and bottom and mix again for another 2 minutes.
Pour in the melted chocolate mixture and vanilla extract. Mix the ingredients all together using a wooden spoon or spatula. Fold in the sifted flour until everything is mixed together and smooth. Transfer in a 9-inch springform pan lined with baking paper. I’m using a not stick pan but you can still apply some butter along the sides if you want. Bake for 20 to 30 minutes or until the brownie is cooked. Set aside to cool.
For the cheesecake batter. Mix the softened cream cheese using a spatula. Transfer into the mixer and mix using a paddle attachment until creamy and free from lumps. Do not forget to scrape off the bottom. The paddle attachment might not be able to mix the bottom area properly.
Slowly add the beaten eggs while mixing. Mix until the batter is smooth.
Combine all purpose cream and the lemon juice and let it stand for a minute. Mix the all purpose cream mixture until smooth. Add it into the cheesecake batter and mix until smooth. Add the monk fruit extract and vanilla extract and mix for another minute. Transfer the batter into the brownie base. Give it a few tap to release the bubbles.
Place the springform pan in a baking pan. Fill the baking pan halfway the height of the springform pan with boiling water. Bake in the oven for 45 minutes to an hour or until the center is set but still jiggly. The baking time depends on your oven. Just check it from time to time after 45 minutes if the cheesecake is already cooked.
Chill for 8 hour or overnight for best result.
You can top it with strawberry or blueberry filling if you want.
Download the recipe below.