Lemon Swirl Cheesecake Brownies Recipe

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Lemon Swirl Cheesecake Brownies
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Ingredients
18
Count
Nutrition
336
Calories
Total time
35
Minutes
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Ingredients:

Directions:

  1. For the crust:
  2. Preheat the oven to 325° and position a rack in the center.
  3. Butter a 9-inch-square nonstick baking pan or glass baking dish.
  4. In a food processor, pulse flour with sugar, lemon zest and salt.
  5. Add butter and pulse just until a soft, crumbly dough forms. (Don't overdo it or your crust will be tough. The mixture should look like coarse meal)
  6. Press dough evenly over the bottom and about 1/2 inch up the side of the pan.
  7. Bake the crust for 20 minutes, or until golden and firm.
  8. For the filling:
  9. In a small bowl, dissolve cornstarch in water.
  10. In a medium sauce-pan, whisk egg yolks with 3/4 cup sugar and lemon juice.
  11. Whisk in cornstarch mixture and cook over moderate heat, whisking gently, until sugar is dissolved and lemon mixture is hot, about 4 minutes.
  12. Boil over moderately high heat for 1 minute, whisking constantly, until mixture is thick and glossy.
  13. Strain lemon mixture into a heatproof bowl. Stir in the lemon zest and let cool.
  14. In a large bowl, using an electric mixer, beat cream cheese with remaining 1 cup sugar until smooth.
  15. Beat in flour until blended (but don’t overmix).
  16. Add eggs, 1 at a time, beating well between additions.
  17. Add sour cream and vanilla and beat until batter is smooth.
  18. Pour cream cheese batter over crust and smooth surface with a spatula or the back of a spoon.
  19. Drop dollops of the lemon mixture on the cheesecake batter and carefully swirl it into the batter; take care NOT to cut into the crust.
  20. Bake cheesecake for about 40 minutes, or until golden around the edge and just set.
  21. Remove from oven and run the tip of a knife around the edge to loosen the cheesecake from the side of the pan.
  22. Allow to cool for at least an hour, then refrigerate until thoroughly chilled.
  23. Cut into 16 bars and serve.
  24. NOTE: Use the back of a table knife to gently swirl together the lemon mixture and the cheesecake batter. Take care not to swirl too much – each mixture should remain distinct so that you get a nice white and yellow pattern on top.
  25. (By the way, I just purchased a really cool La Forme square springform pan from Chef's Resource. With this pan, you never have to dig the first two or three squares out to allow access to the rest of the brownies. It's a great thing to have if you make a lot of brownies and dessert bars. La Forme makes a rectangular springform pan as well.)
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 336.13 Kcal (1407 kJ)
Calories from fat 178.34 Kcal
% Daily Value*
Total Fat 19.82g 30%
Cholesterol 113.55mg 38%
Sodium 285.54mg 12%
Potassium 93.68mg 2%
Total Carbs 35.49g 12%
Sugars 26.91g 108%
Dietary Fiber 0.27g 1%
Protein 5.25g 11%
Vitamin C 1.5mg 3%
Vitamin A 0.1mg 2%
Iron 0.4mg 2%
Calcium 52.9mg 5%
Amount Per 100 g
Calories 306.19 Kcal (1282 kJ)
Calories from fat 162.45 Kcal
% Daily Value*
Total Fat 18.05g 30%
Cholesterol 103.44mg 38%
Sodium 260.11mg 12%
Potassium 85.34mg 2%
Total Carbs 32.33g 12%
Sugars 24.52g 108%
Dietary Fiber 0.24g 1%
Protein 4.78g 11%
Vitamin C 1.4mg 3%
Vitamin A 0.1mg 2%
Iron 0.4mg 2%
Calcium 48.2mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.3
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free

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