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Receta Brownie Cheesecake Torte
by Global Cookbook

Brownie Cheesecake Torte
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  Raciónes: 12

Ingredientes

  • 1 pkt Low-fat fudge brownie mix, 15.1 oz package
  • 2 tsp Instant coffee granules
  • 1/2 tsp Grnd cinnamon
  • 4 ounce Carrot baby food Cooking spray
  • 1/2 c. Sugar, divided
  • 2 Tbsp. Sugar
  • 4 tsp All-purpose flour
  • 1 tsp Vanilla extract
  • 8 ounce Neufchatel cheese, softened
  • 8 ounce Fat-free cream cheese, softened
  • 2 lrg Egg whites
  • 3 Tbsp. Skim lowfat milk, divided
  • 2 Tbsp. Unsweetened cocoa Chocolate syrup, optional Fresh raspberries, optional

Direcciones

  1. Preheat oven to 425 oF.
  2. Combine first 4 ingredients in a bowl. Firmly press mix into bottom and 1 inch up sides of a 3-inch springform pan coated with cooking spray.
  3. Set aside.
  4. Combine 1/2 c. sugar, flour, vanilla, and cheeses; beat at medium speed of a mixer till well-blended. Add in egg whites and 2 Tbsp. lowfat milk; beat well. Combine 1/2 c. batter, 1 Tbsp. lowfat milk, 2 Tbsp. sugar, and cocoa in a small bowl; stir well. Spoon remaining batter alternately with cocoa mix into prepared crust. Swirl together using the tip of a knife.
  5. Bake at 425 oF for 10 min. Reduce oven temperature to 250 oF; bake 45 min or possibly till almost set. Cold completely on a wire rack. Garnish with chocolate syrup and fresh raspberries, if you like.
  6. Yield: 12 servings (serving size: 1 wedge). Created by: Priscilla Yee, Concorci, Calif: