I was inspired by all the colorful desserts I’ve seen lately on Pinterest and all the foodie blogs, so I thought this might be something fun to try and a good excuse to spend some time in the kitchen with my little chef. If it turned out, I was planning on doing it in red, white, and blue for the Fourth of July, but you could do it in any colors you like. I’m thinking Super Bowl, World Cup, parties, holidays…

From Brownie Cheesecake

I’ll admit that we used a box recipe for the brownie portion. I wanted it to get baking while we separated the eggs for the cheesecake at a leisurely pace. Simply make your favorite brownie recipe and put it in a springform pan for best results. We used a triple chocolate fudge chunk, but any kind will work.

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Bake it about 10 minutes less than you normally would as it will be in the oven much longer as the crust for your cheesecake.

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Let it cool while you work on your cheesecake. My favorite recipe, and the one I grew up with, is from the Fannie Farmer Cookbook. It’s a classic. If you don’t have it, you should.

1  c. white sugar
4 eggs, separated
1 c. (8 oz. sm. container) sour cream
2 tbsp. flour
1/4 tsp. salt
1 tsp. vanilla
1 lb. (2 – 8 oz. pkgs.) cream cheese, room temperature

Preheat oven to 325 degrees. Beat egg yolks with electric mixer until thick and pale. Add sour cream, flour, salt, 3/4 cup sugar and vanilla and beat until well blended. (This is where I add in about a tablespoon of lemon zest but it’s not in the original recipe) Add cream cheese and beat until smooth (takes about 5 minutes).

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In a second bowl beat the egg whites until foamy, gradually add the remaining 1/4 cup sugar, beat until whites are stiff and shiny.

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Fold into the cream cheese mixture in a big bowl.
Divide about a cup of the mixture into separate bowls. Add a few drops of food coloring or a bit of food coloring gel. If you want a true red, you are best off using the concentrated stuff.

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Stir gently so you don’t undo all that glorious fluffiness from your egg whites

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Spoon onto brownie crust in big dollops. You may drag a knife through to make a swirl or leave in blobs. It won’t shift so what you see now is what you will get.

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Bake about 1 hour and 10 minutes or until the center of cake doesn’t tremble much when gently shaken. Cool on rack and store in refrigerator.


  1. Jasmine says:

    YUM! And your helper is just adorable!

  2. Barbara says:

    Chef Adele, y’all have made a cute and completely yummy looking cheesecake! Thanks for sharing the recipe :) I love your chef’s hat!!

  3. sandra says:

    yay, i’m totally making this!
    your helper is adorable and has a great smile ;)

    fyi-im linking to you on a post soon (i want to get back to blogging!)


  4. Looks good to me – Chef Adele is one of the cutest chefs I’ve ever seen!

  5. Nancy Nemitz says:

    Adele, you are the cutest chef ever! I’m sure it tastes delicious. I’m working with a restaurant customer right now and they could probably sell a lot of your wonderful dessert. Love the organizing grandma

  6. VAL says:

    Grandma needs to try some of those!! Love you Dellie!

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