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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 10 |
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Cheesecake with a brownie crust and brownie pieces inside. Ingredients:
crust |
8 ounces bittersweet or semisweet chocolate (250 g) |
1 cup unsalted, non fat butter (250 ml) |
1 1/2 cup all purpose flour (375 ml) |
1 teaspoon salt (5 ml) |
6 extra-large eggs |
2 cups sugar (500 ml) |
1 tablespoon vanilla extract |
cheesecake |
3x 8 ounce cream cheese (3x 250 g) |
1 1/3 cups sugar (330 ml) |
3 tablespoons cornflour (45 ml) |
1 tablespoon vanilla extract (15 ml) |
2 extra large eggs |
2/3 cup heavy whipping cream (160 ml) |
2 ounces bittersweet or semisweet chocolate (62g) |
Directions:
1. Generously butter the bottom and sides of a 9-inch springform pan.
2. Do the same to a 8-inch square baking pan.
3. Line the baking pan (but not springform) with parchment or wax paper.
4. Leaving an 1-inch overhang over the sides.
5. Wrap the outside of the springform with aliminium foil, covering the bottom and extending all the way up the sides.
6. CRUST:
7. ======
8. Melt the chocolate with the butter.
9. Let it cool.
10. In a small bowl, combine flour and salt.
11. In a large bowl, beat the eggs on high until light yellow and thick.
12. With the mixer still running, gradually add the sugar.
13. Add the chocolate mixture and then the vanilla.
14. Reduce the speed to low.
15. Blend in the flour just until it dissappears.
16. Spread 2 cups (250 ml) batter in the springform.
17. Spread the rest in the square baking pan.
18. Bake at 350 deg F (175 deg C) about 10 minutes for crust.
19. Bake square pan about 25 minutes.
20. Centers should still be slightly soft.
21. Let cool on wire rack for 1 hour.
22. Lift big brownie out pan into a plate.
23. Cut into small squares.
24. Cover the crust with this squares.
25. Eat the rest of the brownie!
26. Put in fridge.
27. CHEESECAKE:
28. ============
29. Put one packet of cream cheese, 1/3 cup sugar and cornflour in a large bowl.
30. Beat until creamy on low.
31. Scraping each time.
32. Blend in remaining cheese, one by one.
33. Increase speed and beat in remaining sugar.
34. Beat in the vanilla.
35. Blend in the eggs, one at a time.
36. Beating well after each addition.
37. Beat in 2/3 cup of cream.
38. Don't overblend.
39. Transfer 1 cup of batter into a small bowl.
40. Set aside.
41. Pour rest of batter onto brownies and the crust.
42. Melt the 2 ounce chocolate.
43. Stir into 1 cup of batter.
44. Blob this on top of the cheesecake.
45. Make swirls with a sharp pointed knife.
46. Place the pan into a pan with water in it.
47. Bake until the edges are light brown and the swirls is dark brown.
48. About 1 1/4 hours.
49. Remove from water bath.
50. Let it cool and set for 2 hours.
51. Leave in pan.
52. Refridgerate about 4 hours or overnight.
53. Remove from springform.
54. Place on cake plate.
55. Cover with whipped cream if desired.
56. Serve.
57. Cover leftover cake and refridgerate.
58. Freeze for up to 1 month.
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