December is going to be a busy month. Apart from the usual BM I do every month, I have also signed up for another event Bake-a-thon, brain child of Srivalli. This is an event which happens ever December, but this is the first for me. On all Mondays, Wednesdays and Fridays we need to post a recipe which has been completely baked in oven. As I love baking, I didn’t even think twice.
For the first day, I have made a delicious brownie cheese cake bar with home made cream cheese. For the brownie, I used oil instead of butter, as these bars are going to be served chilled. As I have mentioned earlier, any butter based bake goes hard in the fridge and to serve, you need to bring it back to room temperature. But if you use oil in the recipe, you can serve it chilled as the dish will stay moist even after refrigeration. To make it eggless, I have used my homemade egg replacing powder in the recipe.
The making of this cheese cake bar needs a lot of patience. Yes, after baking it, you cannot slice it immediately. You need to refrigerate it over night or freeze it for 3 hours before slicing it. And remember, the brownie layer is so fudgy and gooey. So you need to make some parchment squares to place the sliced bars, else it will stick to your serving plate. The cheesecake tends to sink in the middle. You need to trim the sides before slicing even squares. Use warm knife to slice the squares. Clean the knife after each cutting. My daughter loved this cheesecake along with the brownie base. She also took it to school for her brownie crazy friends. Even hubby tasted some bars which is quite wonderful.
For The Brownie Layer:
Flour/ Maida – 1/2 cup
Baking Powder – 1/4 tsp
Salt – a pinch
Sugar – 1/2 cup
Cocoa Powder – 1/3 cup
Home Made Egg Replacer – 1 tsp (if using commercial egg replacer, use 2 tsp)
Oil – 1/2 cup
Vanilla – 1/2 tsp
Milk – 1/2 cup
Vinegar – 1/2 tsp
For The Cheese Cake Layer:
Cream Cheese – 200 gm
Sweetened Condensed Milk – 1/2 tin / 200 ml
Homemade Egg Replacer – 1/4 tbs (if using commercial powder, use 1/2 tbs)
Vanilla – 1/2 tsp
Preheat oven to 170°C.
In a bowl, mix together flour, baking powder, cocoa powder, salt, sugar and egg replacer.
Add oil, vinegar and vanilla essence and mix well.
Heat milk and add it to the flour mixture and whisk until it is incorporated.
Line an 8″ * 8″ square pan with baking paper which hangs outside.
Grease it with butter.
Pour the brownie batter and spread it evenly in the tin.
In a bowl beat cream cheese until smooth and creamy.
Add condensed milk, egg replacer and vanilla and beat until incorporated.
Pour it on the brownie batter and spread it evenly.
Place water in a small bowl beside the cake tin when placing it in oven.
Bake for 30 – 35 minutes.
The centre of the cheese cake will be jiggly, but it will set in the fridge.
Remove from oven and cool it on a wire rack.
Cover the tin with cling film and refrigerate overnight or freeze for 3 hours.
Remove the cake from the tin using the paper.
Trim the sides of the cake.
Cut into even squares with a warm knife.
Drizzle the top with melted chocolate.
Transfer each bar onto a square paper.
Serve them at room temperature or store in airtight box in refrigerator.
This is part of the Bake-a-thon 2016
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