Red Velvet Brownie Cheesecake

Ingredients

• 115 g melted butter
• 200 g sugar (For the brownie batter)
• 2 eggs (For the brownie batter)
• 2 tsp red food coloring
• vanilla (To taste)
• 0.5 tsp salt
• 100 g wheat flour (Sifted together with the cocoa powder)
• 20 g cocoa powder (Sifted together with the flour)
• 225 g cream cheese (At room temperature; for the cheesecake layer)
• 1 egg (For the cheesecake layer)
• 65 g sugar (For the cheesecake layer)

Steps

1. 1

   Grease a 20 × 20 cm square pan.

2. 2

   In a large bowl, mix the melted butter with the 200 g of sugar.

3. 3

   Add the 2 eggs, red food coloring, and vanilla to taste. Beat until smooth.

4. 4

   Add the sifted salt, wheat flour, and cocoa powder. Mix until no lumps remain, without overmixing.

5. 5

   Pour all the red velvet batter into the prepared pan and spread it evenly. Set it aside while you prepare the cheesecake.

6. 6

   In another bowl, combine the room-temperature cream cheese with the 65 g of sugar and the egg. Mix very well until the ingredients are fully incorporated.

7. 7

   Gradually pour the cheesecake mixture over the brownie layer, distributing it across the surface.

8. 8

   Using a toothpick, swirl the layers to create a marbled effect.

9. 9

   Bake at 140 °C for 40 minutes.

10. 10

    Once removed from the oven, refrigerate for 1 hour before serving.

Notes

The audio recommends chilling in the freezer to achieve a certain texture, while the written recipe indicates refrigerating for 1 hour; the written refrigeration instruction has been retained. The recipe does not specify whether the pan should be lined or how to check for doneness beyond the stated baking time.

Nutrition per serving

• dessert
• brownie
• red velvet
• cheesecake
• baked
• marbled
• vegetarian