Brownie Bottom n Brownie swirl Cheesecake

This is a decadent cheesecake on a low calorie and gluten free brownie crust. It's a combination of two delicious desserts satisfy kids' sweet tooth. I hardly buy cheesecakes even if kids drool over those luscious cheesecakes at supermarket bakery department because I think about healthy choice most of the time. Store bought ones are full of additives and taste way too sweet. So I make cheesecake to avoid artificial or unhealthy ingredients. It's sweet but little tangy and super easy to make. Another fact is that I always use 1/3 less fat cream cheese and low fat sour cream. So I definitely feel less guilty to serve this dessert to anyone.

This is a brownie batter crust using my "Dark Chocolate Orange Brownie Christmas Tree" recipe. I just replaced home made oat flour with regular white flour by grinding old fashioned oats for healthier choice. First, I made brownie batter and baked in a 8 inch spring form pan. Then I poured cheesecake filling on the baked crust and swirled some reserved brownie batter on top of filling. It can be baked in a water bath or directly in the oven for 50 minutes. It always cracks if baked directly. But sometimes I don't mind if cracks because it doesn't compromise on taste and it never looks too bad though. 

After a long time I made it last night and let it cool overnight on the cooling rack. Since it is still winter I just cooled completely on a wire rack and served it without chilling in the refrigerator. Here is the recipe. 

Ingredients~

3/4 cup(6oz) Belgian dark chocolate(60-70% cocoa solids), chopped
1 tbsp. unsweetened cocoa powder

1/2 cup flavorless oil or unsalted butter

2 large eggs, at room temperature

1/2 cup sugar or as per taste

1 tsp. orange zest or 1 tsp pure vanilla extract 

1/2 cup orange juice or milk

1/2 cup oat flour or all purpose gluten free flour, sifted
1 tsp tapioca flour(if using oat flour)

A small pinch of baking soda

1/8 tsp. salt

For the cheesecake filling~  
16 ounces 1/3 less fat cream cheese, at room temperature

2/3 cup sugar
1 tbsp. oat flour or all purpose flour

3/4 cup low fat sour cream, at room temperature

2 large eggs, slightly beaten, at room temperature

1 tsp orange zest or 1 tsp pure vanilla extract

Method~

Preheat the oven to 350 degree Fahrenheit. Line the bottom and sides of a 8 inch round regular pan or spring form pan with parchment paper. Melt the chocolate with oil or butter in the microwave at lowest setting until smooth, stirring in between.

In a large bowl beat the eggs and sugar. Then beat in the orange zest or vanilla extract and juice or milk until just combined. In a separate bowl sift the oat flour, tapioca flour, baking soda and salt. Pour the egg mixture into the melted chocolate and mix well, then gently fold in the flour mix until just combined. Do not over mix! Reserve 1/4 cup batter to swirl on top of cheesecake batter. Pour the mixture into the lined pan. Bake for 15 minutes only. It doesn't have to be baked completely. It will bake with cheesecake batter again. 

Meanwhile, mix cream cheese, sour cream, sugar, tapioca flour, orange zest or vanilla and eggs until just smooth but do not over mix. Pour the batter on top of semi baked brownie and spread evenly with a spatula. Drop spoonfuls of reserved brownie batter on top of the cheesecake batter and swirl with a knife or a tooth pick.

Reduce heat to 300 degree Fahrenheit. Bake it for 60 minutes until surface set. Remove the cheesecake from the oven and let it cool completely on a wire rack. Cover and refrigerate for 4-6 hours before serving. 

Run a blunt knife around the edges of the cake to release from the pan. Remove spring form pan once cooled and place cheesecake on a serving plate. Slice and enjoy delicious dessert with family and friends. Happy weekend from our home to yours!

Happy Baking!