Ricotta Cheesecake Brownies
Ricotta cheesecake brownies are a combination of two of my favorite treats, fudgy brownies, and homemade cheesecake. These swirled Cheesecake Brownies will thrill your whole family!
When Ricotta Cheesecake is swirled into rich brownies, an out-of-this-world cheesecake brownie recipe is born!!
Why You Must Make
- If you love cheesecake and brownies, this is a must-try dessert!
- Have you ever had ricotta cheesecake? It’s an Italian twist on a classic cheesecake and this is a way to get a taste!
- The base recipe is a terrific fudgy brownie. Plus this is a fun way to shake up a simple brownie recipe.
By now, most of my loyal readers know about my family’s love of chocolate. It’s almost guaranteed that a batch of homemade brownies will be a hit. The fudgier, the better. But sometimes a little twist makes for an unforgettable dessert. I incorporated a cheesecake swirl into one of my favorite brownie recipes. The results were beyond incredible. These brownies did not last long!
How to Swirl Cheesecake Brownies
Two different batters are made to create these brownies. It’s how you layer and swirl them that makes them an unforgettable dessert!
- Make the two separate batters.
- Spread approximately two-thirds of the brownie batter across the bottom of a baking pan, then alternating dollops of cheesecake batter and the remaining brownie batter were placed across the surface, and simply swirled with the tip of a table knife.
- To make the swirls, hold the knife upright and insert about halfway into the batter. Pull the knife through the batter from one side to another making an “S” shaped line with 2-3 full S shapes with each swipe.
- Move a few inches over and repeat, then repeat a 3rd time. Be careful not to swirl too much or the brownies will end up looking messy not elegant!
- You can go in and touch up if an area needs a tweak, but less is more when it comes to marbling!
After baking and cooling, just cut into bars and brace yourself for rave reviews!
Frequently Asked Questions
Ricotta is a soft to semisoft Italian cheese made of the leftover whey from the processing of other cheeses. Ricotta translates to “recooked” since heating and the addition of acid cause the whey to form curds. These curds are strained to form the ricotta cheese.
Yes, you may even though the texture of ricotta is different from the traditional cream cheese. It’s OK to substitute some or all ricotta in equal amounts.
Yes, just like other cheesecakes, a ricotta cheesecake and ricotta brownies freeze well. They will keep up to 3 months if wrapped airtight.
They are fine at room temperature for a couple of hours, but it’s best to store these brownies, covered, in the refrigerator for up to 4 days.
You May Also Like:
- Ricotta Pound Cake from Saving Room for Dessert
- Italian Ricotta Cookies
- One Bowl Fudgy Brownies
- How to Make Brownies
- More of my Best Brownie Recipes
- 1/2 cup butter
- 8 ounces semi-sweet chocolate
- 1 1/2 cup sugar
- 4 eggs
- 1 teaspoon vanilla
- 3/4 cup flour
- 1/4 teaspoon salt
Ricotta cheesecake batter:
- 4 ounces (approximately 1/2 cup) whole milk ricotta cheese
- 3 ounces cream cheese, at room temperature
- 1 scant teaspoon cornstarch
- 1⁄4 cup sugar
- 1 large egg
- 1 tablespoon heavy cream
- 1⁄2 teaspoon vanilla
- 1 tablespoon lemon juice
- pinch of salt
- Preheat oven to 350º. Line an 8 x 8 pan with nonstick foil (or regular foil sprayed with non-stick cooking spray). Set aside. Place butter and chocolate in a microwave-safe bowl and microwave gently until butter and chocolate are melted (30 seconds x 3, stirring in between sessions).
- Let cool to room temperature.
- Stir sugar into chocolate till combined. Whisk in eggs one at a time, then vanilla. Fold in flour and salt.
- Pour about ⅔ of the batter into the prepared pan and smooth with an offset spatula.
- Make cheesecake mixture by mixing ricotta, cream cheese, and sugar till smooth. Mix in egg, then the rest of the ingredients.
- With a medium (2 tablespoon capacity) cookie disher or a tablespoon, dot the surface of the brownie batter with cheesecake mixture, allowing space between dollops (my pattern was 3 across by 3 down for a total of 9 dollops).
- With the rest of the brownie batter, using a medium cookie disher, drop dollops of brownie batter between dollops of cheesecake batter. Tap the pan a couple of times on the counter to allow the batters to settle.
- Using a table knife, swirl the batters by inserting the knife into the top layer of the batter and drawing it through in a subtle "S" pattern.
- Bake until a cake tester comes out of the center with just a few moist crumbs, 50-55 minutes.
- Cool completely on rack. Run a knife around the perimeter of the pan and lift brownies out of the pan using parchment.
- Cut into 2-inch squares.
For easier slicing, place the pan in the freezer for one hour before cutting.
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Amount Per Serving: Calories: 312Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 87mgSodium: 165mgCarbohydrates: 39gFiber: 1gSugar: 33gProtein: 6g
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Photos from the 2015 Food & Wine Conference