Fudgy Ube Brownie Cheesecake

Steps

1. 1

   Preheat your oven to 350°F (180 °C) (175°C (350 °F)). Grease an 8x8-inch square baking pan and line it with parchment paper, leaving an overhang on the sides for easy removal.

2. 2

   In a large mixing bowl, combine the melted unsalted butter and 1 cup of granulated sugar. Whisk until well combined.

3. 3

   Add 2 eggs and 1 teaspoon of vanilla extract to the butter mixture. Whisk vigorously until the batter is smooth and slightly lightened in color.

4. 4

   Sift in 1/2 cup of all-purpose flour, 1/2 cup of cocoa powder, and 1/4 teaspoon of salt. Gently fold the dry ingredients into the wet ingredients using a spatula until just combined; do not overmix.

5. 5

   Reserve about 1/4 cup of the brownie batter for swirling later. Pour the remaining brownie batter into the prepared baking pan and spread it into an even layer.

6. 6

   In a separate medium bowl, beat the softened cream cheese and 1/4 cup of sugar together until smooth and creamy.

7. 7

   Add 1 egg, 1/4 cup of ube halaya, and 1/2 teaspoon of ube extract to the cream cheese mixture. Mix until the color is uniform and the texture is smooth.

8. 8

   Pour the ube cheesecake mixture over the brownie layer in the pan, spreading it to the edges.

9. 9

   Dollop the reserved brownie batter over the ube layer. Use a knife or skewer to gently swirl the two batters together to create a marble effect.

10. 10

    Bake for 30-35 minutes, or until the edges are set and a toothpick inserted into the center comes out with just a few moist crumbs (the cheesecake layer should still have a slight jiggle).

    Start 30-minute timer
11. 11

    Remove from the oven and allow the brownies to cool completely in the pan at room temperature. For the best texture, refrigerate for at least 2 hours before slicing.

    Start 2-hour timer