Italian Cheesecake Brownies – a delicious recipe with Ricotta Cheese, sugar, eggs, cornstarch, vanilla, brownie mix. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350F.
2
Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan.
3
Lightly grease foil; set aside.
4
Beat ricotta cheese, sugar, eggs, cornstarch and vanilla in large bowl with electric mixer on medium speed until well blended.
5
Prepare brownie batter as directed on package.
6
Spread 2/3 of the brownie batter into prepared pan; cover with the ricotta mixture.
7
Drop remaining brownie batter by spoonfuls over ricotta mixture.
8
Cut through batter with knife several times for marble effect.
9
Bake 50 minutes or until toothpick inserted in center comes out clean.
10
Cool in pan.
11
Remove dessert from pan using foil handles.
12
Cut into 32 brownies to serve.
230
kcal
Calories
8
g
Fat
30
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 container (15 oz.) POLLY-O Original Ricotta Cheese, 1/2 cup sugar, 2 eggs, 1 Tbsp. cornstarch, and more.
Yes, Italian Cheesecake Brownies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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