Brownie Cheesecake Torte

Cover recipe- Cooking Light, Brownie Cheesecake Torte: August 1997

Cover recipe- Cooking Light, Brownie Cheesecake Torte: August 1997

I’m not really sure why, but I’m not a huge fan of the word foodie (it’s just a quirk of mine!); if I had to though, I guess I would consider myself one since I enjoy and seek out (what I consider to be) good food. I didn’t realize it back in the day, but I think I’ve been a foodie for a while – at least since French Club in high school where my French teacher would make insanely delicious French treats like Napoleons, éclairs, and fresh crêpes for our monthly meetings, and then host potluck-style French dinners once a semester at his house. Those potlucks were the highlight of the school year!

It was also around that time that I first discovered food magazines; my mom randomly picked up an issue of Cooking Light one day while grocery shopping and brought it home. As I thumbed through it, my excitement grew and once she realized how much I enjoyed it, she got a subscription. I was hooked.

One year right before my birthday I happened to see the August 1997 cover of Cooking Light: Brownie Cheesecake Torte. Let me back up a second to tell you that growing up, my mom liked to make my siblings and I a different cake every year and she’d relentlessly question us about what cake we wanted until we told her, always saying that if we didn’t tell her, we’d get her specialty: German Chocolate Cake. As soon as I saw this torte, I knew I wanted it. For some reason, I recently thought about this torte again and decided I wanted it again for my birthday this year. Today happens to be my birthday, so what better time to share this recipe? Read my notes below to see what I thought of this recipe.

Brownie Cheesecake Torte

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Brownie Cheesecake Torte

Yield: 12 servings

Prep Time: 15 min

Cook Time: 1 hour

Ingredients:

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 (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
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)

Directions:

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.

Tips:

This torte is wonderful as-is, but I’ve made this a few times throughout the years and my favorite way to make it is to omit the cinnamon and use 2 blocks of 1/3-less-fat cream cheese. And to be completely honest, I don’t worry so much about using a low-fat brownie mix because I save this dessert for special occasions.

Nutritional Information per serving:
Serving size: 1 wedge
Calories per serving: 277
Fat per serving: 7.5g
Saturated Fat per serving: 3.8g
Sodium per serving: ,span class="sodium">338g
Fiber per serving: 1.3g
Protein per serving: 7.9g
Cholesterol per serving: 18mg
Carbohydrates per serving: 44.1g

The results:

This torte is easy to make and always impressive looking. It’s a swirled cheesecake in a brownie crust – what’s not to love?

Did this recipe deserve the cover spotlight?

I definitely think so. It’s the perfect go-to when you want an impressive treat that’s super easy to whip up.

Faith Gorsky is the writer, recipe developer, photographer, and food stylist behind the blog Edible Mosaic , and she is the cookbook author of An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair (Tuttle Publishing; November 2012). She was born, raised, and spent most of her life in Upstate New York, and she currently lives in Kuwait. When it comes to cooking, her favorite thing to do is go into the kitchen hungry, open the fridge, and start creating. She loves to travel, especially to places steeped in rich culture and history. She also enjoys reading (cookbooks mostly), vintage shopping (especially in old markets), watching movies (of all genres), and is enamored with ancient cultures (especially Rome and Egypt).

8 Responses to “Shrimp Cobb Salad”

  1. 1

    MangoMel — May 18, 2011 @ 11:46 am

    I have made this twice for dinner – but as you said, I changed quite a few things including using fresh corn, my own regular dressing, different spices on the shrimp and crumbling the bacon. The original recipe was a good springing board for making a great dinner.

  2. 2

    Aggie — May 19, 2011 @ 12:04 pm

    I’m so with you on the bagged vs fresh lettuce. I get tempted to buy the bagged when it’s BOGO but then end up throwing it away b/c it looks terrible and not at all crunchy. This salad looks amazing. I actually have fresh white corn right now too. I need to find some good shrimp and avocado. I would love this for dinner (SOON!).

  3. 3

    Maria — May 25, 2011 @ 9:17 am

    Love the avocado! Sorry it wasn’t a favorite!

  4. 4

    Jenny Flake — May 25, 2011 @ 9:51 am

    I am a huge cobb salad fan, guess it’s best we make our own :) Nice review!!

  5. 5

    Amanda — May 25, 2011 @ 10:04 am

    Your photo is beautiful and a salad is just what I need after our indulgent weekend in Atlanta! Too bad this one wasn’t a rave, but it definitely gives me a few ideas, great review! :)

  6. 6

    Cookin' Canuck — May 25, 2011 @ 4:19 pm

    I was drawn to this salad as soon as I saw it on the cover. Sorry to hear that it didn’t live up to the picture. I guess that means I’ll have to make my own version!

  7. 7

    Tracy — May 26, 2011 @ 9:18 am

    Sorry to hear this wasn’t so great! Your photo is lovely though. :-)

  8. 8

    Mrs. L — May 26, 2011 @ 2:55 pm

    I saw this and thought I’d make it. I like the idea of the salad so I might have to make it with the changes you suggested and maybe a few of the other suggestions.

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