One of my favorite glutenous treats is Ben & Jerry’s Cheesecake Brownie Icecream. It combines three of my favorite treats, and is so rich and creamy it became my break-up icecream choice. It just made life better. There are very few things that I miss more from my gluten-eating days. These Cheesecake Brownies are reminiscent of the times that I could indulge in Ben & Jerry’s.
A lot of recipes for cheesecake brownies have a cheesecake swirl. I didn’t want JUST a swirl of cheesecake, but a nice, thick, creamy layer of cheesecake on top of rich, decadent, pure chocolate brownies.
So flourless was the way to go. Something that is really nice about flourless chocolate cake/brownies is that it doesn’t taste “gluten-free,” because it is a recipe that was not originally designed for wheat flour.
This recipe has two parts, the brownie and the cheesecake. You make the brownie batter and put it in the pan, and then make the cheesecake batter and put it on top.
A food processor, even a mini chopper like mine, makes flourless chocolate cake/brownies super easy! No having to mess with double boilers. If your kitchen lacks a food processor, don’t worry. Just melt the chocolate, sugar, and water over a double boiler and then incorporate the rest of ingredients by hand. It will still be yummy, it just requires more work.
Something else, Cheesecake and Flourless Chocolate Cake both freeze very well. You can individually wrap the pieces in plastic wrap and freeze them. When you are ready for a treat you can thaw it out and then eat it up. Or you can just eat them right away like I did. Too good to save for later.
3/4 c. chocolate chips
1/4 c. sugar
1/4 c. boiling water
1/4 c. cocoa
2 Tbs. butter
First, put the chocolate chips and the sugar into the food processor and chop it up until it is sandy in texture with only a few chocolate chunks. It will work much better if your chocolate chips are room temperature, instead of fresh from the freezer like mine were.
Once the chocolate chips are ground up, pour the boiling water in and give it a whirl. TaDa! Melted chocolate!
Add the cocoa, eggs, and butter, one at a time, processing until everything is combined before adding the next ingredient.
Pour the chocolaty goodness into a 8×8 greased pan and spread it out.
8 oz pkg. cream cheese, softened
1/2 c. sugar
1 Tbs. cornstarch
1 tsp. vanilla
3 Tbs. cream (or you could use 2 Tbs. milk and 1Tbs. softened butter)
First, mix the cream cheese and sugar together until they are nice and smooth (this will help to minimize lump later on.)
Add the eggs, and mix some more.
I switched attachments after this point to get rid of all of the lumps I had.
Add the cornstarch, vanilla, and cream and mix until everything is smooth and creamy.
Pour the cheesy goodness on top of the chocolaty goodness and smooth it out.
Bake in a 350F oven for 35-45 minutes. If it looks “done” it is over-baked, and nothing ruins a cheesecake like over-baking. It should be set along the edges but the center should still be nice and jiggly. Once the edges are set, turn the oven off, prop the door open an inch or so, and let it sit for about 45 minutes.. The goal is to cool it slowly so that it doesn’t crack. (The other big thing to prevent cracking cheesecakes is to not over bake them.) Let the it cool completely on the countertop, and then chill in the fridge. I know it takes a long time to cool, but it does taste best if it is chilled.