![]() ![]() Cut into pieces and serve with the cherries and syrup. Step 6 When ready to serve, using the overhangs, remove the brownie cheesecake from the pan and transfer to a cutting board.Step 5 Spread the cream cheese mixture over the cooled brownie and refrigerate for at least 3 hours or up to 3 days.Gradually add the cream, then increase the speed and beat until soft peaks form, about 2 minutes. Step 4 Using an electric mixer, beat the cream cheese and remaining 3 tablespoons sugar in a medium bowl on medium until smooth.Transfer to a bowl to cool, then refrigerate until ready to use. Bring the mixture to a boil, then reduce heat and simmer, stirring, until the cherries break down and the liquid turns into a thick syrup, 10 to 12 minutes. Step 3 Meanwhile, in a medium saucepan combine 2 tablespoons sugar, 1 tablespoon water, and the remaining cherries and any juices.Bake and cool according to package directions. ![]() Fold in half the cherries and transfer the batter to the prepared baking pan.
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