Strawberry Cheesecake Swirl Vegan Brownies Food

STRAWBERRY CHEESECAKE BROWNIES

Steps:

• Preheat oven at 350-degree Fahrenheit and prepare an 8-inch square baking dish by greasing it and then stick a parchment paper to it. In a blender combine strawberries, oat milk, vanilla extract, dates, chia seeds and blend it smooth. Keep it aside.
• In a large microwavable bowl combine chocolate chips and microwave it for 1 minute. Pause and take it out. Stir with a spatula. If its not melted microwave again for 30 seconds. Pause and stir again. If needed microwave it again for another 30 seconds. Take it out and stir with a spatula vigorously so that it melts evenly.
• Stir the blended strawberry into the melted chocolate until well blended.
• Fold in brown rice flour, baking powder and salt to it. Mix it well with a spatula until a thick but soft batter is formed. (it should be a thick pouring consistency). Pour the batter at the center of the baking dish and spread it evenly with the back of the spatula. Keep it aside.
• Blend all the ingredients of the vegan cream cheese ( link provided in the ingredients) and spoon it out in a bowl. Stir in granulated white sugar. If using store bough vegan cream cheese then measure ¼ cup of it and stir in sugar. Keep it aside.
• In a nonstick pan combine strawberries and maple syrup. Turn on the heat and cook for 3-4 minutes or until strawberries are mushy. Stir continuously to avoid over cooking. Remove from heat and let it settle for2 minutes.
• Top small drops of cream cheese on the batter which is settled in the baking pan at random intervals. Use a small spoon to make sure the dots are small.
• Top it with cooked strawberries randomly with the help of a spoon.
• With the help of a toothpick or a chopstick swirl and design the top of the batter and bake it in the middle rack of the oven for 35 minutes. Turn it off and let it settle in the warm oven for 3 minutes. Take it out and place it flat in the refrigerator for 5 minutes. (it should not be cold but cool enough to be able to pick the baking pan without gloves). Gently pullout the parchment paper along with the brownies and place it on a flat surface. Slice and enjoy.

STRAWBERRY CHEESECAKE SWIRL VEGAN BROWNIES

Steps:

• Preheat oven to 350ºF. Lightly grease an 8×8-inch pan.
• In a small bowl, add neat egg and 1/4 cup water; stir. Set aside for 5 minutes.
• In the bowl of a food processor or blender, add sugar, almond butter, applesauce, non-dairy milk and neat egg mixture. Process until well-combined, stopping to scrape down the sides.
• Add oat flour, cocoa powder, baking soda, vanilla, and salt. Process until completely smooth. Add chocolate chips; stir until fully incorporated into the batter. Pour batter into the pan.
• In a clean blender or food processor, add all cheesecake swirl ingredients. Blend until smooth. Pour mixture over brownie batter. Use a knife to swirl the cheesecake filling into the top of the batter.
• Bake for 35-40 minutes. Let cool in the pan for 10 minutes; place in fridge for faster cooling time.

STRAWBERRY CHEESECAKE SWIRL

Steps:

• Combine graham cracker crumbs, sugar and butter. Press onto the bottom of an ungreased 9-in. springform pan. Refrigerate for 30 minutes., In a blender or food processor, combine strawberries and cornstarch; cover and process until smooth. Pour into a saucepan; bring to a boil. Boil and stir for 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving., In a bowl, beat cream cheese until light and fluffy. Gradually beat in milk. Add lemon juice; mix well. Add eggs, beat on low just until combined. Pour half of the cream cheese mixture over crust. Drop half of the strawberry mixture by 1/2 teaspoonfuls onto cream cheese layer., Carefully spoon remaining cream cheese mixture over sauce. Drop remaining strawberry sauce by 1/2 teaspoonfuls on top. With a knife, cut through top layer only to swirl strawberry sauce., Bake at 325° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Remove side of pan. Thin chilled strawberry sauce with water if desired; serve with cheesecake. Store in the refrigerator.

STRAWBERRY CHEESECAKE BROWNIES

Steps:

• HEAT oven to 350 degrees F. Spray a 13x9-inch baking pan with no-stick cooking spray. Combine brownie mix, oil, water and 2 eggs in large bowl; stir 50 strokes with spoon. Stir in nuts, if desired. Spread into prepared pan. Bake 20 minutes.
• BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk. Mix in remaining 2 eggs, lemon juice and vanilla until smooth. Pour evenly over warm brownie.
• STIR jam until smooth. Drop by teaspoonfuls over surface of filling. With a knife, swirl jam gently through filling to create marble effect. Bake additional 35 to 40 minutes or until top is lightly browned. Cool 1 hour. Loosely cover and chill in refrigerator for 2 hours or more. Cut into bars.

STRAWBERRY CHEESECAKE BROWNIES

Steps:

• For the brownies: Preheat the oven to 350 degrees F. Grease an 8-inch square metal baking pan with nonstick cooking spray. Line the pan with parchment, leaving 2 inches overhanging on 2 sides. Grease the parchment with cooking spray.
• In a medium saucepan over low heat, melt the butter with the chocolate, whisking until smooth and fully melted. Whisk in the cocoa powder until combined. Remove from the heat and stir in the granulated and brown sugar until combined. Whisking constantly, add the eggs and mix until fully incorporated. Add the flour and whisk until completely smooth; the mixture will be very thick. Set aside.
• For the cheesecake layer: Beat the cream cheese in a bowl with an electric mixer or in the bowl of stand mixer until smooth. Add the granulated sugar and vanilla and continue to mix until fully incorporated and fluffy. Add the egg and mix until fully combined.
• Spoon the brownie mixture into the bottom of the prepared baking pan, using a spatula to spread it into an even layer. Carefully pour the cheesecake mixture over the brownie layer; distribute evenly and smooth.
• Stir the strawberry jam with a spoon to loosen it. Drop spoonfuls of the jam over the cheesecake mixture. Using a toothpick or skewer, swirl the jam into the cheesecake, being careful not to press too deep and disturb the brownie layer.
• Fill a separate baking dish with hot water and place on the bottom rack of the oven. This will add moisture to the oven during baking so the cheesecake layer does not crack. Place the cheesecake brownie pan on the center rack above and bake for 40 minutes. Turn the oven off and leave in the oven for an additional 10 minutes.
• Remove the brownies from the oven and allow to cool completely in the pan. Refrigerate the pan until the brownies are chilled, 2 to 4 hours. Using the parchment edges, transfer the brownies to a board, then remove the parchment from under. Trim off the edges and cut into 8 bars.