Black-and-White Cheesecake Squares
Black and white come together in the layers of these bars: A rich chocolate base and generous chocolate crumbles surround a layer of creamy cheesecake.
Martha Stewart Living, April 2009
122 Ratings
- 5 star values: 29
- 4 star values: 26
- 3 star values: 39
- 2 star values: 20
- 1 star values: 8
Anonymous
Rating: Unrated
These are my go-to brownies for any occasion. Here's my trick: after all the baking is done, I refrigerate the brownies for several hours, even overnight. Then I take them out, let them sit on the counter for an hour, then cut them. The brownies should be served between room temp and chilled: too warm and they are gooey, too chilled and they are hard as a rock. I haven't adjusted the ingredients at all. These are not brownies you can make in a jiffy, but they are really good.
Anonymous
Rating: Unrated
I've made a few adjustments when making this for the first time, and that was just adding an extra egg to the batter and white chocolate chips! Everyone loved them, but if you're looking for something a bit more firm, as they say, take out a bit of the butter. It was firm enough when it cooled down a bit, but it's literally like trying to lift up a warm cheese cake slice.
Anonymous
Rating: Unrated
I made these for a picnic and they were so gooey that everyone thought they were not fully cooked. I baked them for another 30 minutes and they were still too wet. Yuck.
I made them again and took out a stick of butter, added an egg, and doubled the cream cheese portion of the recipe (since the cream cheese in the original was so thin). They were SO much better, but I think 1.5 cream cheese would be better. Mine had about 50% brownie and 50% cream cheese, but I think 66% to 33% would be better.
Advertisement
Anonymous
Rating: 5 stars
Delicious! Made this for the first time today for my son's speedskating potluck banquet, and we all love them! I made the recipe exactly as stated, except the base needed an extra 10 minutes, and the topping needed an extra 5 minutes, otherwise, wonderful! The base is more like a chocolate cookie base, so cook it until it is really set in the center, and you will have success!
Anonymous
Rating: Unrated
I really didn't like this recipe. I followed the one that was published in the 2009 holiday amagazine (which has a picture of the criss-cross pattern on the top), and the brownie dough was impossible to pipe on (really thick), and the recipe barely made any cheesecake batter to cover the entire brownie bottom. This recipe needs to be revisited by the Martha editors.
Anonymous
Rating: Unrated
Make me a liar,
They need to be baked much longer than the recipe calls for and they need much less butter.
Following the instructions exactly, they were practically raw when cut, even after cooling. They are a bit greasy and very buttery.
They do taste good though, and could be great with some adjustments.
Advertisement
Anonymous
Rating: Unrated
Why don't my comments come out?
Anonymous
Rating: Unrated
I made these this past weekend and I must admit the cooking process took a little longer than expected. I prepared (baked and cooled) the brownie mixture the night before and placed in the fridge over night. The next day I let the brownie mixture come to room temp and then I went on to complete the cheesecake part. If you want less gooey brownies just bake it a little longer. The middle should be firm and not soft. I ended up baking mine with the cheesecake topping for about an hour and the b
Anonymous
Rating: Unrated
These are so yummy!!!
Anonymous
Rating: Unrated
This recipe is very similar to Russischer Zupfkuchen - a poplular German "cheesecake" sort of dessert. I can't wait to try it!
Anonymous
Rating: Unrated
This recipe is very similar to Russischer Zupfkuchen - a poplular German "cheesecake" sort of dessert. I can't wait to try it!
Anonymous
Rating: Unrated
The chocolate dough is basically a cookie recipe. Mine turned out crisp because I baked them a little longer because the crumbled dough on top was still wet. I prefer a true brownie batter, i.e., melted butter and more eggs. I probably won't be making these again.
Anonymous
Rating: Unrated
The recipe says 10 ounces of butter (2-1/2 sticks) so I don't think it was a typo.
Anonymous
Rating: Unrated
I don't understand how one person could have them turn out crunchy and another person have them turn out gooey. That does seem like a lot of butter. I'm thinking that since they are baked TWICE they would have to start off gooey or they would end up being hard as rocks. Just a thought.
Anonymous
Rating: Unrated
Do you think these can b frozen either before or after baking?
Anonymous
Rating: Unrated
Ah looks like this to call "Black and White Cow" cheesecake that reminded me of a rootbeer float to call "Black Cow" float....:)
Anonymous
Rating: Unrated
So Tortoise101 did you try it with less butter? Did they come out better. Would love to know so I can try this recipe myself. Thanks
Anonymous
Rating: Unrated
I'm a cheesecake and brownie lover, so this is the perfect recipe for me. Still I'm hesitant to try it because of the butter comment. Please, pleople at Martha Stewart, check and come back to us.
Anonymous
Rating: Unrated
These were really good, but I agree that the butter amount is too much. They were very much like a brownie with a thin cheesecake topping, but next time I will cut down on the butter.
Anonymous
Rating: Unrated
These were really good, but I agree that the butter amount is too much. They were very much like a brownie with a thin cheesecake topping, but next time I will cut down on the butter.
Anonymous
Rating: Unrated
These were disgusting. Perhaps they are so gooey, so hard to mix, and impossible to "crumble reserved dough on top" because the 10 ounces of butter is a typo? The consistency of the dough before baking is more like glue. I've never seen a US recipe measure butter in ounces. Reading it as calling for 10 Tablespoons seems a lot more reasonable. I think I'll try that out tomorrow and throw this (thankfully inexpensive) batch out, but the recipe needs to be reviewed and corrected if this is true.
Anonymous
Rating: Unrated
Loved these, but were very gooey. Maybe they'll set up more as they cool in the fridge?
Anonymous
Rating: Unrated
Tasted incredible, but very gooey. Maybe they'll set up more once they cool in the fridge?
Anonymous
Rating: Unrated
These turned out great. I especially like the edge pieces. The brownie part is a little crunchy yet stil chewy too. Delicious.