Desserts

Italian Cheesecake Brownies

photo by:

kraft

Ricotta cheese adds Italian flair to this fudgy treat. Brownie mix batter is layered with the cheese mixture then swirled for a pretty marbled look.

time

prep:

10 min

total:

1 hr

servings

total:

32 servings, 1 brownie each

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what you need

container (15 oz.) POLLY-O Original Ricotta Cheese

1/2

cup sugar

eggs

Tbsp. cornstarch

tsp. vanilla

pkg. (21.2 oz.) brownie mix

Make It

PREHEAT oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Lightly grease foil; set aside. Beat ricotta cheese, sugar, eggs, cornstarch and vanilla in large bowl with electric mixer on medium speed until well blended.

PREPARE brownie batter as directed on package. Spread 2/3 of the brownie batter into prepared pan; cover with the ricotta mixture. Drop remaining brownie batter by spoonfuls over ricotta mixture. Cut through batter with knife several times for marble effect.

BAKE 50 minutes or until toothpick inserted in center comes out clean. Cool in pan. Remove dessert from pan using foil handles. Cut into 32 brownies to serve.

Kraft Kitchens Tips

Jazz It Up

Garnish serving plate with fresh strawberries, raspberries and blueberries.

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jessicasavory

posted:1/23/2010

Good, but not great. The ricotta didn't have much flavor and didn't add much to the brownies. They did, however, look nice and guests enjoyed them. I don't think I'll make these again when I have so many 5-star recipes to choose from.

amficco

posted:12/10/2008

I really liked the brownies the next day after the flavors had a chance to meld in the fridge. I added a little more vanilla, a tiny bit of almond extract , and a handful of mini semi-sweet chocolate chips to the ricotta. I'll definitely make them again!

macnamaniac

posted:9/27/2008

Awesome way to make Italian cheesecake brownies! We love it and I've made them twice in 2 weeks!

jcvines

posted:6/14/2008

This is a great twist on brownies. I have made them 6 times and gave the recipe to lots of friends.

ivillarreal

posted:1/20/2008

A great recipe ! I cooked the brownies for a dinner with my italian friends. In my opinion I would use around 10 oz of the Ricotta Cheese. Everybody loved them

mram577

posted:11/2/2005

This recipe was a favorite ! Even my skeptical mom liked it. Instead of making the brownie mixture as usual with two eggs, I used three egg whites. The brownies were a little bit fluffier, but nonetheless tasty. I also added more sugar to the cheese mixture. It was very bland without it. Do not make a mistake that I did... I added white chocolate chips because I though it would make it more decadent, however it only turned out rather saccharine and "overloaded."

rmrneidlinger

posted:3/3/2005

This recipe is very good; however, I think the cheesecake part could have more flavor; the brownies almost overpower it. Next time I will try doubling the vanilla in the cheese part.

FoxyChik

posted:8/27/2004

I made this fantastic treat for some dinning guests and I hardly made it to the table. About 10 people asked me were I ot the terrific dessert!!!

a cook