Sour Cream Brownie Cheesecake

This cake is sinfully delicious. For a mocha-flavored brownie, dissolve 1 teaspoon powdered coffee in 1 tablespoon of hot water, or use a tablespoon of strong brewed coffee; add it to the wet ingredients when making the batter.

RECIPE INSTRUCTIONS
1. Preheat the oven to 350°F. Spray an 9-inch spring form pan with cooking oil.

2. For the brownie layer, beat the sugar, oil, egg and vanilla together in a bowl. Combine the flour, cocoa and baking powder in another bowl, mixing well. Add the wet mixture to the dry mixture, stirring until just combined. Stir in the sour cream. Pour the mixture into the prepared pan.

3. For the cheesecake layer, combine the ricotta, sugar, cream cheese, sour cream, egg, flour and vanilla in a food processor. Process until smooth. Stir in the chocolate chips. Pour the mixture on top of the brownie layer.

4. Bake the cheesecake in the center of the oven for 40 minutes. The brownie layer may rise slightly around the edges.

5. For the topping, stir the sour cream, sugar and vanilla together in a small bowl. When the cake has baked for 40 minutes, pour the topping mixture carefully over the top, smoothing it with the back of a spoon. Sprinkle the chocolate chips overtop. Bake for 10 more minutes. Cool in the pan on a rack. Chill before slicing and serving.

INGREDIENTS
2/3 cup granulated sugar
1/4 cup vegetable oil
1 egg
1 tsp pure vanilla extract
1/3 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1 tsp baking powder
1/4 cup low-fat sour cream
2 Tbsp granulated sugar
1 cup smooth light ricotta
1/2 cup granulated sugar
1/3 cup light cream cheese
1/4 cup low-fat sour cream
1 egg
2 Tbsp all-purpose flour
1 tsp pure vanilla extract
2 Tbsp semi-sweet chocolate chips
1 cup low-fat sour cream
1 tsp pure vanilla extract
1 Tbsp semi-sweet chocolate chips

NOTES
Nutritional Analysis per Serving

Calories 225
Protein 7 g
Fat 8 g
Saturated Fat 3 g
Carbohydrates 31 g
Cholesterol 47 mg
Fiber 1g

Prep Time: 15 minutes
Cook Time: 50 minutes

Make Ahead: Refrigerate for a day, or freeze for up to 2 weeks.

Serves 12

Share on facebook
Facebook
Share on pinterest
Pinterest
Share on twitter
Twitter
Share on linkedin
LinkedIn