Meet the Chef: Addison LaBonte
A University of Maine graduate with a knack for numbers and a passion for soccer, found her calling in the world of data analysis. Yet, her true love lies in gluten-free cooking. Now a successful blogger and food photographer, Addison brings delicious and accessible gluten-free recipes to your table.
Ingredients
For the Cheesecake Batter
- 8 ounces cream cheese, room temperature
- 1/3 cup Florida Crystals® Regenerative Organic Certified® Raw Cane Sugar
- 1 tsp vanilla extract
- 1 egg
For the Brownie Batter
- 2/3 cup chocolate chips
- 1/2 cup unsalted butter
- 3/4 cup Florida Crystals® Regenerative Organic Certified® Raw Cane Sugar
- 1 tsp vanilla extract
- 2 eggs
- 1/2 cup cocoa powder
- 1/2 cup flour (all purpose or gluten free)
Instructions
Make the cheesecake batter:
Step 1
First, preheat your oven to 350°F. Line an 8 inch by 8 inch pan with parchment paper.
Step 2
In a mixing bowl or the bowl of a stand mixer, add the room temperature cream cheese and sugar. Beat for 2 minutes, until creamy.
Step 3
Then, add in the egg and vanilla. Beat until combined. Set aside.
Make the brownie batter:
Step 4
Melt the butter on the stovetop or in a microwave-safe bowl. Then, stir in the chocolate chips. Stir until completely smooth and creamy.
Step 5
In a large mixing bowl, add the sugar, vanilla, and eggs. Whisk vigorously for 3 minutes, until light and frothy.
Step 6
Pour in the melted chocolate mixture. Stir to combine.
Step 7
Then, add in the flour and cocoa powder. Stir together.
Step 8
Pour 3/4 of the brownie batter into the parchment lined pan. Smooth into an even layer.
Step 9
Drop spoonfuls of the cheesecake batter on top.
Step 10
Then, drop spoonfuls of the remaining brownie batter on top. Swirl together with a knife or toothpick.
Step 11
Bake for 25 to 27 minutes or until a toothpick inserted into the middle comes out mostly clean.
Step 12
Finally, remove the pan from the oven. Allow the cheesecake brownies to fully cool before slicing and serving!
Additional Tips
Use an electric hand mixer or stand mixer to beat the cheesecake ingredients together. Do not mix by hand.
The brownie batter will be thicker than usual. This is normal.
Use either all purpose flour or gluten-free flour for best results.
Do not swirl the cheesecake mixture too much. Otherwise, the flavors will blend together too much.
Do not bake too long. Insert a toothpick into the middle. If it comes out mostly clean, the brownies are done baking.
Store leftovers in the fridge for up to 4 days.
YOU CAN ALSO TRULY NOTICE A DIFFERENCE IN THE BAKED GOODS WHEN CHOOSING FLORIDA CRYSTALS® VS. ANOTHER BRAND.
- THE BANANA DIARIES, BRAND PARTNER
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