Soft brownie and cheesecake

Moisture management

Soft brownie and cheesecake

Ingredion Ingredients Used: NOVATION 4600 - 34381102

Homemade cheesecake swirl brownie ready to be served



Ingredient Amount % as is
Part A:
Sugar, brown, light 13.85
Butter, unsalted 9.95
Egg, whole 9.40
Chocolate, dark couverture 8.00
Flour, wheat 6.70
Cocoa, powder, unsweetened, natural 1.55
NOVATION® 4600 Starch 0.50
Baking powder, double acting 0.05
Part B:
Cream cheese 18.20
Egg, whole 10.10
Sour cream 10.10
Sugar, granulated 9.10
Flour, wheat 2.00
NOVATION® 4600 Starch 0.50


Part A

  1. Heat coverture and butter over low heat and stir until smooth, then allow to cool.
  2. Mix all the other ingredients with a spatula and add into the chocolate and butter mixture from Step 1. Mix well.

Part B

  1. Beat together cream cheese and sugar very well, add egg slowly, mixing at low speed until the mixture is well mixed.
  2. Stir in the flour, starch and sour cream and mix well.

Final step

  1. After Part A and B are done, pour alternatively the two batters to give a marble effect and bake into a non-sticking tin at 160°C for 1 hour.
  2. Allow to chill in the fridge before serving it.


To get marble effect, pour the same amount of batter from Part A and Part B before baking.

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