It was still really rich and heavy in the way that only cheesecakes can be, studded with brownies that somehow blended in in texture but kept the rich brownie flavor, and a delicious cookie crust.
Though the instructions were given for a doubled crust I was a reluctant to do so, but then found that the crust only really covered the bottom of the pan, not the sides. If you want it to come up higher on the sides of the pan, double the amounts I give.
Tip of the Day: Though I often bake brownies and other bar cookies in foil, this time I wanted the crisp edge that a metal baking pan gives for making the cubes.
Recipe: (adapted from Smitten Kitchen)
Brownies:
4 ounces semisweet chocolate
3/4 cup (1 1/2 sticks) butter or margarine
1 1/2 cups sugar
3 eggs
1 tsp vanilla
1/2 tsp salt
1 cup flour
Crust:
1 1/2 cups or 5 ounces finely ground chocolate cookies or wafers
5 tbsps melted butter or margarine
1/3 cup sugar
1/8 tsp salt
Filling:
3 (8 ounce) packages cream cheese, softened
4 eggs
1 tsp vanilla
1 cup sugar
2 cups brownie cubes
Ganache:
3 ounces bittersweet chocolate, chopped
1/2 stick (4 tbsp) butter
1/4 cup heavy cream
1/2 tsp vanilla
1 tbsp confectioners sugar
Brownies:
Melt the chocolate and butter together in a large bowl. Stir in the sugar, then the eggs and vanilla. Stir in the flour and salt.
Line a 9x13" pan with foil and grease. Pour in the batter and bake for 30 to 35 minutes on 350 F. Let cool and refrigerate until needed (makes it easier to cube).
Crust:
Stir the cookie crumbs, melted butter, sugar and salt together.
Press into the bottom of a greased 10 inch springform pan.
Filling:
Beat the cream cheese on medium until fluffy. Add eggs, one at a time, until incorporated.
Beat in sugar and vanilla.
Gently fold in 2 to 3 cups of 1-inch brownie cubes. Pour into the prepared crust, and bake on 350 for about 40 minutes, or until it is set on the outside ring.
Ganache:
When cake is cooled completely, grind the chocolate into powder in the food processor.
Scald the butter and cream in a saucepan, the pour it into the feed tube of the food processor while the machine is running. Blend until smooth, then add the vanilla and sugar. Spread over cheesecake.
Oh, man! That looks SOOOO good. I found your blog through Polishing Off - can't wait to go through your older posts and see the goodies. Love the blog name!
ReplyDeleteSo this is the famous cheesecake that no one was allowed to touch before Yom Tov on pain of death !!
ReplyDeleteLooks like it was well worth the wait?
Would it survive a 12 hour plane journey??
This looks absolutely delicious! But I have to say that perhaps my favorite part of this post is the pictures of the teddy grams - the survivor teddy definitely made me giggle a little bit, hehe :D
ReplyDeleteFirst, as a tease, we were allowed to eat the 'leftover' brownie, which was yummy.
ReplyDeleteOnce it was surrounded by cheesecake, it was 'melt in your mouth' delicious.
What a fabulous cheesecake... leave me a piece please...
ReplyDeleteHi Olivia -
ReplyDeleteToo bad I finished it a year ago! Otherwise I totally would...
-Amy