Monday, December 4, 2017

Cheesecake Brownies




















I guess if I had to choose which one of all my brownie recipes I might like the best, this one would definitely be on the list.  Notice I can’t commit?  I have so many that are so good that it’s hard to choose just one. But there’s something about this one that sends it way up on that list.  It’s a true marriage of moist homemade chocolate brownie, with a layer of rich and creamy vanilla cheesecake, topped with a decadent, deep rich chocolate ganache... okay its way up there! 

Cheesecake Brownies

Brownies 

2 cups sugar 
1 1/4 cups all-purpose flour 
2/3 cup cocoa powder 
1 1/2 teaspoons salt 
1/2 teaspoon baking powder 
5 eggs 
2 sticks of butter, melted 
1/2 cup semi-sweet chocolate chips 

Preheat oven to 350 degrees.  Grease a 13 x 9 x 2" baking pan. 

Sift together sugar, flour, cocoa powder, salt, and baking powder in a large mixing bowl. Beat flour mixture and eggs on low speed using an electric mixer, scraping bowl occasionally and mixing until smooth. Slowly add melted butter and beat until just combined: do not over mix. Fold in chocolate chips.

Transfer batter to prepared baking dish. Bake until toothpick inserted into center comes out clean, about 25 minutes. Remove from oven and set aside to cool while you make your cheesecake filling. 




















Cheesecake filling

3/4 cup sugar 
3 tablespoons cornstarch 
4 (8-ounce) packs of cream cheese 
1 tablespoon lemon juice 
2 teaspoons vanilla extract 
2 eggs 
2 tablespoons heavy cream 
2 tablespoons sour cream 

Cream sugar, cornstarch, and cream cheese in a large bowl using an electric mixer. Add lemon juice and vanilla extract, mixing thoroughly. Add eggs one at a time, scraping the bowl with each addition. 
Fold in heavy cream and sour cream. 

Spread batter on top of already baked brownies. Bake until cheesecake is lightly browned and firm, about 45 - 50 minutes. Cool completely and then refrigerate at least for one hour before serving.




















Chocolate Ganache

8 ounces heavy whipping cream
4 tablespoons butter
8 ounces semi-sweet chocolate
1/4 cup powdered sugar

Heat cream and butter on stove, but do not allow to boil. Remove from stove and pour over chocolate. Stir till completely combined. Add powdered sugar and whisk until combined and smooth. Pour over cooled cheesecake. Refrigerate overnight, then cut into bars to serve.




















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