Brownie desserts of all kinds are tops in my sweet tooth book and lately I’ve had brownies on the brain so last week I decided to create this lemon-lime cheesecake brownie recipe.
Since Mother’s Day is today these are the perfect treat for the Mom in your life and super easy to make for any occasion or anyone, even just for yourself.
Two weeks ago I shared my Chocolate Chip Cookie Dough Brownies and since then I’ve thought about how I can bring the brownie to a new level.
I was contemplating making lemon blondie brownies (my next brownie) but had a craving for cheesecake and my neighbour gave us some lemon-lime chevre cheese.
What is Chevre cheese?
Chevre cheese is French for Goat Cheese. Cheeses made of goats milk.
They didn’t know what to do with the chevre cheese and thought maybe I would be able to come up with something to bake so it wouldn’t waste. They had opened it to try it but it wasn’t what they expected.
I had a taste of the chevre cheese on its own and it didn’t work for me. It wasn’t awful but it needed something paired with it. I’m assuming people would serve this cheese with crackers or something salty since it’s a sweeter cheese.
The goat cheese is tangy and really does add a new dimension to the cheesecake brownie so if you get the opportunity to try it with the chevre goat cheese you will see what I mean.
Making Cheesecake Brownies
My idea was to make a cheesecake brownie because other than the crackers I had no other inspirations. I wasn’t sure how the cheesecake brownies were going to turn out but both my wife and I loved them.
The lemon-lime pairs nicely with the chocolate brownies and the chunks of semi-sweet chocolate bars that I layered into the cheesecake brownie. I wanted to add texture so I thought making chunky cheesecake bars would be a hit and they were.
We took a walk to our friends house who passed along the chevre cheese to us and brought them a plate full of the lemon-lime cheesecake brownies and right away they tore into them. I wasn’t expecting that but they said they couldn’t resist, they looked so good.
How I make the perfect brownie
Never over-bake and you are off to a good start but there is a bit more to my brownie madness.
What I like to do is layer parchment paper in my brownie pan which makes it easier to pull them out. Sometimes I also use tinfoil as well, just make sure that the tinfoil is folded over the edge so it doesn’t get caught in the brownie batter.
I always test my brownies with a toothpick and give them a press to make sure they aren’t getting dry. There’s nothing worse than a dry brownie that is over-baked.
When the brownies cool I will cut the outside crust around the brownie off to give nice smooth edges. Every brownie looks the same and has no over-cooked ends around them which typically can happen if the outside cooks faster than then the inside of the brownie or you have uneven temps in your oven.
The brownie part of this cheesecake brownie recipe is the same as my Fudge brownie recipe although it only bakes for about 20-25 mins. I also elminated the walnuts but if you fancy them, then throw them in.
Once you spray the parchment paper with cooking spray add a layer of the brownie mixture, then the cheesecake mixture and finish with the rest of the brownie mix.
I tried to make fancy swirls on top but that didn’t happen as it ended up layering right into the centre as you can see from the photo. That worked out perfect! I thought I would have to add a chocolate icing to the cheesecake brownies but I didn’t, they are sweet enough.
If you feel you want to add a chocolate fudge icing you certainly can do that. If you don’t want to use goat cheese you can easily make cream cheese brownies and flavour the cream cheese with lemon and lime rind or use a flavoured cream cheese.
How to make lemon-lime cheesecake brownies
- Cheesecake filling
- 1- 6 ounces lemon-lime chevre goat cheese
- 1 large egg
- 2 tablespoons icing sugar
- 1 teaspoon vanilla
- Brownie base
- ¾ cup Flour
- ½ cup Cocoa Powder
- ½ teaspoon Baking Powder
- ½ teaspoon Salt
- 12 tablespoons melted Butter
- 1½ cups of Granulated White Sugar
- 2 Large Eggs
- 1 tablespoon Pure Vanilla Extract
- 1 cup of Semi-Sweet Chocolate Chips
- 2 large semi-sweet chocolate bars broken up
- Cheesecake Filling
- Mix all ingredients in a bowl and set aside to make the brownie mix
- Brownie Mix
- In a mixing bowl sift the dry ingredients together the flour, baking powder, salt and cocoa powder
- In another mixing bowl add your sugar, butter then mix
- Add your eggs one at a time and mix gently
- Add pure vanilla extract
- Add the wet ingredients to the dry ingredients and mix
- Add in your chocolate chips and mix to combine
- Pour half the batter into prepared 9×13 pan lined with tin foil or parchment paper and sprayed with non-stick cooking spray
- Add the broken semi-sweet chocolate bar or add more chocolate chips all around the pan
- Add all of the cheesecake filling on top of the brownie mix and spread around with a fork but don't mix into the brownie base
- Add the rest of the brownie mix on top of the cheesecake filling
- Bake in a 350 degree oven for about 20-25 minutes or until a toothpick comes out dry
- Take out from oven and cool for at least one hour or until cooled completely
- Take each end of the foil or parchment paper and lift out the brownies as this makes it easier to cut perfect brownies. Trim off around the brownies any well-cooked brownie to expose the perfect brownies.
- Refrigerate for up to 3 days or freeze for up to a month.
- Frost them if you want extra goodness on top.
If you like these lemon-lime cheesecake brownies please share them with your friends.
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