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.
  • ============
  • 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

Reviews & Comments 7

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  • cloudy 11 years ago
    Sounds heavenly, not sure my hips would agree lol
    Was this review helpful? Yes Flag
  • mumtazcatering 11 years ago
    Thanks "queen of desserts"
    the picture alone is inviting me to tea :}
    should make a point of meeting someday for that cuppa
    have a blessed day
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  • jett2whit 11 years ago
    Great job on the pictures!! Sounds very good too!
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  • bellatigre 11 years ago
    This sounds amazing. I will definitely have to try this some time
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  • trackwidow 11 years ago
    Looks wonderful. Great pics!
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    " It was excellent "
    magali777 ate it and said...
    this looks absolutely marvelous! great! super post!
    got my 5 of course!
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    " It was excellent "
    ahmed1 ate it and said...
    Great as usual my friend...Missed those proffetional ones.
    Was this review helpful? Yes Flag

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