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The Green Life: Recipe: White Winter Cheesecake Brownies

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December 13, 2012

Recipe: White Winter Cheesecake Brownies

White BrownieWhether you're hosting a family event, planning an office party, or making gifts of the baked variety this holiday season, it's time to pull out all the stops and bake something festive. Gingerbread may be more traditional, but these snowy white, creamy, lemony brownie bars are more than delicious enough to earn their own spot in your holiday repertoire.

Recipe: White Cheesecake Brownies

Part 1.) The White Brownie

Makes one 8x8 pan of brownie bars.


  • 7 Tbsp  unsalted butter
  • 8 oz organic white chocolate (made with real cocoa butter, not palm oil)
  • 2 eggs
  • pinch of salt
  • 1/2 cup sugar
  • 1 cup flour
  • 1 1/2 tsp vanilla extract


First, make the white brownies. Grease your baking pan and line with greased parchment paper so that the paper comes up two of the sides.

Chop up the white chocolate into tiny pieces, or grate it on a cheese grater. Melt the butter in a saucepan, then turn off the heat and add 4 oz. of the white chocolate so that it melts. Don't stir it! White chocolate will coagulate if it's stirred too much.

Then, beat the eggs with the salt until it turns frothy. Gradually add the sugar, still beating, until the mixture becomes very light in color.

Add the melted white chocolate, vanilla, and flour, and beat it until smooth. Finally, gently stir in the rest of the white chocolate.

Pour this batter into the baking sheet, and gently spread it around.

Now, that's a tasty brownie by itself. But to push it up a notch, try layering it with the following recipe:

Part 2.) The Lemon Cheesecake


  • 8 oz organic cream cheese
  • 2 Tbsp unsalted butter
  • 1 1/2 cups sugar
  • 3 Tbsp flour
  • 4 eggs
  • 2 Tbsp heavy cream or sour cream
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/3 cup lemon juice
  • zest of 1 lemon


Beat the cream cheese and the butter until it is well-mixed, smooth, and fluffy. Then beat in 1/2 cup of the sugar and 1 Tbsp of the flour. Finally, beat in 2 eggs, the vanilla, and the cream, and beat until smooth.

Pour the cream cheese mix over the brownie mix, making sure not to mix them.

Now, mix together the rest of the ingredients ( 2 more eggs, 2 more Tbsp of flour, 1 more cup of sugar, baking powder, and lemon juice and zest). Pour this lemon mix all over the cream cheese. It should mix together.

Preheat the oven to 350 F, then bake for 45 minutes. It should be lightly browned on top, and not jiggle when you move it.

Let it cool in the fridge, then top with organic powdered sugar "snow" to complete the wintery effect, and serve!

Rachael Monosson is an editorial intern for Sierra and a recent graduate of Stanford University, where she studied Earth Systems. She lives in San Mateo.

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