Brownie Cheesecake
From liezel 16 years agoIngredients
- CRUST: shopping list
- ====== shopping list
- 8 ounces bittersweet or semisweet chocolate (250 g) shopping list
- 1 cup unsalted, non fat butter (250 ml) shopping list
- 1 1/2 cup all purpose flour (375 ml) shopping list
- 1 teaspoon salt (5 ml) shopping list
- 6 extra-large eggs shopping list
- 2 cups sugar (500 ml) shopping list
- 1 tablespoon vanilla extract shopping list
- CHEESECAKE: shopping list
- ============ shopping list
- 3x 8 ounce cream cheese (3x 250 g) shopping list
- 1 1/3 cups sugar (330 ml) shopping list
- 3 tablespoons cornflour (45 ml) shopping list
- 1 tablespoon vanilla extract (15 ml) shopping list
- 2 extra large eggs shopping list
- 2/3 cup heavy whipping cream (160 ml) shopping list
- 2 ounces bittersweet or semisweet chocolate (62g) shopping list
How to make it
- Generously butter the bottom and sides of a 9-inch springform pan.
- Do the same to a 8-inch square baking pan.
- Line the baking pan (but not springform) with parchment or wax paper.
- Leaving an 1-inch overhang over the sides.
- Wrap the outside of the springform with aliminium foil, covering the bottom and extending all the way up the sides.
- CRUST:
- ======
- Melt the chocolate with the butter.
- Let it cool.
- In a small bowl, combine flour and salt.
- In a large bowl, beat the eggs on high until light yellow and thick.
- With the mixer still running, gradually add the sugar.
- Add the chocolate mixture and then the vanilla.
- Reduce the speed to low.
- Blend in the flour just until it dissappears.
- Spread 2 cups (250 ml) batter in the springform.
- Spread the rest in the square baking pan.
- Bake at 350 deg F (175 deg C) about 10 minutes for crust.
- Bake square pan about 25 minutes.
- Centers should still be slightly soft.
- Let cool on wire rack for 1 hour.
- Lift big brownie out pan into a plate.
- Cut into small squares.
- Cover the crust with this squares.
- Eat the rest of the brownie!
- Put in fridge.
- CHEESECAKE:
- ============
- Put one packet of cream cheese, 1/3 cup sugar and cornflour in a large bowl.
- Beat until creamy on low.
- Scraping each time.
- Blend in remaining cheese, one by one.
- Increase speed and beat in remaining sugar.
- Beat in the vanilla.
- Blend in the eggs, one at a time.
- Beating well after each addition.
- Beat in 2/3 cup of cream.
- Don't overblend.
- Transfer 1 cup of batter into a small bowl.
- Set aside.
- Pour rest of batter onto brownies and the crust.
- Melt the 2 ounce chocolate.
- Stir into 1 cup of batter.
- Blob this on top of the cheesecake.
- Make swirls with a sharp pointed knife.
- Place the pan into a pan with water in it.
- Bake until the edges are light brown and the swirls is dark brown.
- About 1 1/4 hours.
- Remove from water bath.
- Let it cool and set for 2 hours.
- Leave in pan.
- Refridgerate about 4 hours or overnight.
- Remove from springform.
- Place on cake plate.
- Cover with whipped cream if desired.
- Serve.
- Cover leftover cake and refridgerate.
- Freeze for up to 1 month.
ingredients
Close
Square pan with paper
Close
Springform with foil
Close
Melt chocolate
Close
Add butter
Close
Mix flour and salt
Close
Beat eggs, add sugar
Close
Add chocolate and vanilla
Close
Add flour
Close
pour in springform
Close
Baked crust
Close
Mix cheese,sugar,corn
Close
Mix rest of cheese in
Close
Add vanilla
Close
Mix eggs in
Close
Beat cream in
Close
Set bit batter aside
Close
Melt choc, mix in batter
Close
Cut brownie pieces
Close
Add pieces to crust
Close
Pour batter over
Close
Make dark blobs
Close
Make swirls
Close
Bake
Close
The Rating
Reviewed by 4 people-
Great as usual my friend...Missed those proffetional ones.
ahmed1 in Cairo loved it -
this looks absolutely marvelous! great! super post!
got my 5 of course!
magalimagali777 in Mexico loved it
Reviews & Comments 7
-
All Comments
-
Your Comments