VANILLA BEAN WHITE CHOCOLATE CHEESECAKE WITH FUDGE BROWNIE CRUST

Ingredients

Make the Brownies:

1

Melt & brown butter, add in eggs & brewed coffee or espresso. Stir & bake at 350°F

2

While brownies are baking whip the cream cheese,  Pure Vanilla Bean Paste, powdered sugar, lemon juice, & melted white chocolate together until smooth.

3

In  another separate bowl, whip heavy cream for about 2 minutes. Gently fold the whipped cream into the cream cheese  mixture with a spatula.

4

Line the inside of the biscuit cutter with parchment paper. Tape seam to form little ring-shaped molds.

Prep the Cheesecake Molds

5

Once brownies have had a chance to cool, you’re going to “purée” them into what looks like a soft brownie butter with your food processor.

Fudge Brownie Crust:

Cheesecake Assembly

6

Spoon brownie "purée" into the biscuit cutter mold & pack it down.  Layer the cheesecake filling on top of that. Refrigerate 45 minutes to chill & set.

7

In saucepan over medium heat, combine diced  blood orange, frozen berries, sugar, & water for about 5 minutes,  stirring occasionally.   Once they’re cooked down, remove from heat &  set aside.

EAT & ENJOY!

8

After the cheesecakes are set, peel the parchment paper lining off and drizzle with blood orange-berry sauce to serve.

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