Brownie Bottom Saffron Cheesecake Bites
Fudgy and exotic cardamom scented brownie bottom mini cheesecakes with a creamy saffron cheesecake filling.
Servings: 12
Equipment
- Bowls, Hand Mixer/Whisk, Spatula, Muffin Pans,Paper Liners
Ingredients
For the Brownie Layer
- 4 tablespoon salted butter
- 1 tablespoon semi sweet chocolate chips
- ⅓ cup granulated sugar
- 1 large egg room temperature
- ¼ cup all purpose flour sifted
- 3 tbsp unsweetened cocoa powder sifted
- ½ teaspoon ground cardamom
For the Cheesecake Filling
- 10-12 strands saffron
- ½ tablespoon warm milk
- 8 oz cream cheese (please dont use low fat or no fat), softened at room temperature
- 1 large egg room temperature
- 1 tablespoon sour cream room temperature
- ⅓ cup confectioners sugar
- ½ tablespoon lemon or orange juice
- pinch sea salt
To serve
- whipped cream
Instructions
Brownie Layer
- Line your 12 muffin/cupcake pan with liners and preheat oven to 350F.
- In a medium bowl, add the butter and set it in microwave to completely melt for minute or so. Once melted, take out and immediately add the chocolate chips. Wisk well gently till smooth. The chocolate will melt in warm butter.
- Add the sugar to the bowl and whisk well for 2-3 minutes till everything is creamy and the sugar is dissolved. By this time the mix would cool down as well so its ready for egg.
- Add the egg to the coo butter sugar mix and whisk well to combine.
- Next, add the flour cocoa powder and cardamon. Using a spatula combine everything until you cannot see any white flour. The mix will be smooth and sticky. And too tempting to lick :)
- Add about 1 tablespoon of heaped brownie batter to each liner. You can decide which layer you want to make thicker and add the batter accordingly.
- Set in the oven to bake for 6-8 minutes untill the brownie batter is set. Dont bake all the way through. After its set, pull out the tray and you will that the brownie layer is puffy but it will puff down while you make the filling.
Cheesecake Filling
- Grind saffron strands using mortar pestle, pour over warm milk and let infuse.
- In a large bowl, add all the ingredients under the filling and using a hand mixer, beat for 2-3 minutes until smooth and fluffy. Dont over beat.
- Add the infused saffron next and beat for 10-15 seconds to incorporate.
- Add about ¼ cup to the cupcake liners filling with brownie crust. You can add the filling in a ziplock bag and pour too. So I had planned for 12 cheesecakes but ran out after 11th one was filled.  Once filled, tap the pan a few times to get rid of any air bubbles.
- Bake for 13-15 minutes or until set, little jiggly in the centre is fine. Dont overbale else the cheesecake will not be soft after chilling.Once baked, switch off the stove, open the door and let the pan stay there for a 10 mins.
- After 10 minutes, pull out of the oven and transfer to a rack to cool down completely.
- Chill for at least 6 hours or overnight before serving. Add dollop of whipped cream before serving.