Brownie Cheesecake Recipe

How to make it

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• 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:
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• 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:
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• 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.