Written By Sam Henselijn
This vegetarian cheesecake brownie bar is delicious and easy to make. You can experience the smooth and creamy nut butter cheesecake layer and the chocolate goodness of the brownie layer. When topped off with a ganache, you will experience the best decadent topping. Here is how to make it.
- One teaspoon of vanilla extract
- One-quarter teaspoon of salt
- Two large eggs
- Layer of brownie
- Half cup of unsalted butter that is cut into six or eight pieces
- Four ounces of dark chocolate
- ¾ coconut sugar
- Half cup of almond flour
Ingredients for the Cheesecake Layer
- One large egg yolk. Don’t use the egg white.
- One teaspoon of vanilla extract
- One large egg at room temperature
- Half cup of almond butter
- ⅓ cup of white sugar
- Ten ounces of full fat
- One-quarter cup of sour cream
Ingredients for The Chocolate Ganache
- Half cup of heavy cream
- Five ounces of dark chocolate
Using parchment paper, line an eight-by-eight metal pan. Ensure that there is an overhang at the edges.
To make the brownie layers, Preheat the oven to 180 degrees Celcius. Then, add the finely chopped butter. Next, add finely chopped chocolate to a bowl. Ensure that the bowl is heatproof.
Proceed to microwave on medium power for a forty-five seconds interval. Ensure you stir between each interval until it is smooth.
The sugar and vanilla extract should be whisked in before the eggs. Ensure that the butter isn’t hot when adding the eggs so they don’t scramble.
Subtly stir in the flour and salt. Then, pour the brownie butter into the prepared pan and smooth it out to the edges.
Bake in the oven for about twenty minutes. The top should start pulling away from the edges. Turn the oven down to 325 Fahrenheit when the brownie is out of the oven.
Directions For The Almond Cheesecake Layer
While the brownie is baking, make cheesecake. With a large bowl, the cream, sugar, and cheese should be beaten until smooth. Beat in the almond butter and ensure that the mixer is turned off and the sides of the bowl scraped down.
Mix in the sour cream while the mixer is on a low speed. Then, beat the whisked eggs into the butter. When the eggs are combined, stop whisking.
Put the cheesecake butter on the baked brownie and then smooth the top.
The pan should be put back in the oven and left there for another thirty minutes. You will know it is done baking when the top looks set. You will also start to see cracks around the edges.
The next step is to turn off the oven and open its door. Let the cheesecake cool in the oven for about thirty minutes. After thirty minutes, remove the cheesecake from the oven and cool until the pan reaches room temperature.
Then, cover the pan with aluminum foil and place it in the fridge for four hours. This would allow the cheesecake to be appropriately set.
Directions for the Chocolate Ganache
Place the chocolate in a heatproof bowl after finely chopping the chocolate into small pieces. Then, heat the cream to a boiling point using a microwave or saucepan.
The hot cream should be poured over the chocolate, and it should sit for two minutes. Then it should be whisked until it attains a smooth texture. Condensation may appear at the top of the cheesecake, and it should be dried with a paper towel. The ganache should be spread over the top and spread evenly. The bars should be placed back in the fridge to harden the ganache.
When you’re ready to slice and serve, the pan should be lifted out of the oven using the overhang of the parchment paper. The bars should be placed on a cutting board and sliced using a sharp knife. The knife should be wiped clean with a paper towel between each slice.
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