Review: Brownie Cheesecake Torte

[sk8grl]

I found this dessert in CL's online recipe finder, so I don't know what issue it was originally from. I thought this cheesecake was DELICIOUS! It took literally 15 minutes to prepare before putting it in the oven. I froze it overnight and served it for dessert at our Easter dinner last night, and it got rave reviews. No one could believe it was light--I would have been skeptical if I hadn't made it myself, it was so good! I had read a few mixed reviews on the brownie crust, but I didn't have any problems with it at all. It did a great job of satisfying the chocoholic in me... Two big thumbs up on this one! http://www.cookinglight.com/bbs/smile.gif

[ebobbitt]

I cannot even tell you how many times I've made this and it's wonderful. I second your review whole-heartedly.

[Jewel]

I am making this Torte for the first time tonight for a party tomorrow. I read on a previous thread that some people had problems with the brownie crust being soggy on top and a bit too crisp on the bottom. Wanted to know if anyone tried pre-baking the brownie crust for 7 or 8 minutes prior to filling the crust, and if that made a difference? This sounds like such a decadent dessert, and hopefully will make a great presentation, so I want to make sure it tastes as good as it looks! Any tips from people that have made it?

[Terrytx]

I am having trouble getting to the recipe finder, could someone post this recipe please.

[Leanne]

We had it & it was good but not great - of course it could have been over-shadowed by the white chocolate raspberry cheesecake - which was amazing!

My problem was that I don't like coffee & I could really taste it. Reveiws said I wouldn't - but I think when you don't like something, the flavor really leaps out at you.

It is a nice presentation & I'm pretty sure others liked it.

[AdGirl]

in response to those who had a "wet/soggy" crust, are you sure you used the correct package size of the brownie mix? apparently, when that recipe was developed, snackwell's made a brownie mix with that package size (something like 15.4 oz i think). unfortunately, they've discontinued their brownie mix, at least in nyc, so you have to make sure the weight is the same, otherwise, you'll get an icky crust!

my two cents... http://www.cookinglight.com/bbs/smile.gif

[Terrytx]

Thanks vachemist, I will try it soon. If I can't find the exact size I will try baking the crust a little while first.

[Jewel]

You know, I thought of that brownie mix thing the first time I read it. I can't get Snackwells, so I bought Betty Crocker. It's not like CL to not give us a weight or measurement. Heck, they do it with something as uniform as cans of chicken broth, but not something as possibly varying as brownie mix? Was the Snackwells the one in the small narrow box kind of like 'Jiffy' cake mixes? If so, I'm about to use WAY too much brownie mix this evening. Can anyone who has made this dish tell me the consistency of the brownie batter that I'm aiming for? More dry than wet? How dry? I may have to add ingredients by 'feel'. I did buy the Babyfood Carrots yesterday (scared the poop outta DH when he saw 'em on the counter! http://www.cookinglight.com/bbs/wink.gif ) and remember thinking that that little 4 oz jar of Gerber wasn't going to wet down a regular size box of brownie mix. Thanks!

[tovie]

Originally posted by Leanne:
My problem was that I don't like coffee & I could really taste it. Reveiws said I wouldn't - but I think when you don't like something, the flavor really leaps out at you.

You can just leave the coffee out. I hate the taste of coffee and I never put it in anything because even the slightest taste ruins it for me. If it's just granules like this recipe, I just skip it. If it's brewed/liquid, I substitute another liquid (milk, water, creme de cacao, depends on the amount and the recipe).

[sk8grl]

Jewel-

When I made it recently, the brownie crust batter was REALLY stiff. In fact, I had my husband stir it while I was making the filling (I was in a hurry! http://www.cookinglight.com/bbs/smile.gif) He complained bitterly, especially when I made him spread it in the springform pan, but again I did follow the original baking directions and loved the results.

I think the brownie mix I used was the "big" kind, Betty Crocker low-fat or something but I know for sure it wasn't Snackwell's (which I've never even seen around here).

Hope this helps. Best of luck! http://www.cookinglight.com/bbs/smile.gif
-Libby

[valchemist]

Here is is, Terry.


* Exported from MasterCook *

Brownie Cheesecake Torte

Recipe By :Priscilla Yee, Concord, Calif.
Serving Size : 12 Preparation Time :0:00
Categories : August ‘97 Desserts


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (15.1-ounce) package low-fat fudge brownie mix
2 teaspoons instant coffee granules
1/2 teaspoon ground cinnamon
1 (4-ounce) jar carrot baby food
Cooking spray
1/2 cup plus 2 tablespoons sugar -- divided
4 teaspoons all-purpose flour
1 teaspoon vanilla extract
1 (8-ounce) block Neufchâtel cheese -- softened
1 (8-ounce) block fat-free cream cheese -- softened
2 large egg whites
3 tablespoons skim milk -- divided
2 tablespoons unsweetened cocoa
Chocolate syrup (optional)
Fresh raspberries (optional)

Preheat oven to 425º.

Combine first 4 ingredients in a bowl. Firmly press mixture into bottom and 1 inch up sides of a 9-inch springform pan coated with cooking spray. Set aside.

Combine 1/2 cup sugar, flour, vanilla, and cheeses; beat at medium speed of a mixer until well-blended. Add egg whites and 2 tablespoons milk; beat well. Combine 1/2 cup batter, 1 tablespoon milk, 2 tablespoons sugar, and cocoa in a small bowl; stir well. Spoon remaining batter alternately with cocoa mixture into prepared crust. Swirl together using the tip of a knife. Bake at 425º for 10 minutes. Reduce oven temperature to 250º (do not remove cheesecake from oven); bake 45 minutes or until almost set. Cool completely on a wire rack. Garnish with chocolate syrup and fresh raspberries, if desired.

Serving Size: 1 wedge

Source:
"Cooking Light, August 1997, p.71"
Copyright:
"Cooking Light"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 260 Calories; 9g Fat (30.0% calories from fat); 7g Protein; 41g Carbohydrate; 2g Dietary Fiber; 16mg Cholesterol; 224mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 2 1/2 Other Carbohydrates.

[ebobbitt]

Jewel, the first time I made this I did not bake the brownie crust and I thought the bottom was a little "wet" (for lack of a better description). The other times I've made it I have baked the brownie crust 7 or 8 minutes. The crust turned out drier and as an added bonus, I think the cheesecake was taller because of the rising of the brownie mixture. It gave me the illusion of having more in a slice and that made me very happy. http://www.cookinglight.com/bbs/smile.gif
Elizabeth