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Brownie Cheesecake Torte
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What You'll Need
- 1 (15.1-ounce) package low-fat fudge brownie mix (such as Snackwell’s)
- 2 teaspoons instant coffee granules
- 1/2 teaspoon ground cinnamon
- 1 (8-ounce) block 1/3-less-fat cream cheese, softened
- 1 (8-ounce) block fat-free cream cheese, softened
- 2 large egg whites
- 3 tablespoons skim milk, divided
- 2 tablespoons unsweetened cocoa powder
- Chocolate syrup, for garnish (optional)
- Fresh raspberries, for garnish (optional)
- 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
How to Make It
1. Preheat oven to 425F.
2. Combine the first 4 ingredients in a bowl. Firmly press the mixture into the bottom and 1 inch up the sides of a 9-inch springform pan coated with cooking spray. Set aside.
3. Combine 1/2 cup sugar with the flour, vanilla, and cheeses; use a handheld electric mixer to beat at medium speed until well-blended. Add the egg whites and 2 tablespoons milk and beat well.
4. Combine 1/2 cup of the batter with 1 tablespoon milk, 2 tablespoons sugar, and the cocoa, and stir well.
5. Spoon the plain batter alternately with cocoa batter into the prepared crust. Swirl together using the tip of a knife.
6. Bake at 425F for 15 minutes, then reduce oven temperature to 250F (do not remove pan from oven) and bake 45 minutes, or until set.
7. Cool completely on a wire rack.
8. To serve, garnish with chocolate syrup and raspberries, if desired.
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