Godiva Brownie Cheesecake Swirl
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This special brownie cheesecake swirl recipe, inspired by Godiva?s iconic Cheesecake Truffle, offers a sweet and tangy balance of chocolate and cheesecake flavor, creating the perfect combination of your favorite desserts. Box includes pouch of Godiva chocolate brownie mix, pouch of cheesecake mix, and baking pan.
- FRESH FLAVORS: A freshly-made, decadent sweet indulgence - it's a dessert worthy of a special occasion
- EASY PREP: Follow the simple instructions to bake at home for your next dinner party - baking pan included!
- SPECIAL RECIPE: Inspired by Godiva's iconic Cheesecake Truffle, this recipe offers a sweet and tangy balance of chocolate and cheesecake flavors
- Kosher Compliant: Halal Compliant
CONTAINS WHEAT, MILK AND SOY INGREDIENTS.
Ingredients: Sugar, Semi-Sweet Chocolate (Sugar, Unsweetened Chocolate, Dextrose), Cocoa Processed with Alkali, Semi-Sweet Chocolate (Unsweetened Chocolate Processed with Alkali, Sugar, Soy Lecithin, Milkfat), Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Canola Oil, Salt, Corn Starch, Dried Sour Cream, Lactic Acid, Calcium Lactate.
Instructions: You will need for cheesecake batter:8 oz Cream Cheese, Softened1 EggYou will need for brownie batter:1/2 Stick (1/4 Cup) Unsalted Butter1 Tablespoon Water1 Egg1. Heat oven to 350°F. Grease bottom and side of pan. (Place removable bottom in pan if needed.)2. Beat Cheesecake Mix, cream cheese and egg in medium bowl on low speed 30 seconds, then on medium speed 1 minute (batter may be lumpy). Set aside until step 4.3. Place butter in medium microwave-safe bowl. Cover; microwave until melted (bowl will be hot). Empty Brownie Mix into melted butter; stir until blended. Microwave 20 seconds. Add water and egg; stir 1 minute until very well blended. Reserve 1/4 cup of batter. Pour remaining batter into pan and spread evenly.4. Spoon cheesecake mixture over brownie batter and spread evenly.5. Drop reserved brownie batter by 6 teaspoonfuls over cheesecake mixture. Pull knife through teaspoons of batter in ?s? pattern for marbled design. Place pan on baking sheet.6. Bake 36 to 41 minutes or until edges are light golden brown. Cool 30 minutes, then refrigerate 2 hours until completely cooled.7. Run knife around side of pan to loosen. To remove cheesecake from side of pan, push up center of pan bottom (leave cheesecake on pan bottom). Place cheesecake on serving plate. Refrigerate until serving. Store leftovers in refrigerator.CHEF'S TIPS:· Drizzle the plate with chocolate or caramel sauce. Garnish with fresh fruit.· For firmer texture, prepare the day before and store in refrigerator.High Altitude (3500-6500 ft): No change.· Do not bake in toaster oven.· Do not use pan for reheating.