BROWNIE MOSAIC CHEESECAKE - Bestrecipe005
- 4 ounces unsweetened
chocolate, chopped - 3/4 cup (1 1/2 sticks)
butter - 1 3/4 cups granulated
sugar - 3 large eggs
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1 cup all-purpose
flour
- 1 1/2 cups or 5
ounces (3 cups or 10 ounces to double) finely ground cookies such as chocolate
wafers or chocolate Teddy Grahams - 5 tablespoons (10
tablespoons to double) butter, melted - 1/3 cup (2/3 cup to
double) granulated sugar - 1/8 (1/4 teaspoon to
double) teaspoon salt
- 3 (8 ounce) packages
cream cheese, softened - 4 large eggs
- 1 teaspoon vanilla
- 1 cup sugar
- 2 cups chilled
brownie cubes (from recipe above)
- 3 ounces bittersweet
or semisweet chocolate, finely chopped (can use 1/2 cup chocolate chips) - 4 tablespoons butter
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla
extract - 1 tablespoon
confectioners sugar
- For the brownies, preheat the oven to 350°F. Line a
13×9-inch baking pan with foil, with the ends of foil extending over the two
short sides of the pan. Lightly grease foil. In a large microwaveable bowl,
microwave the chocolate and butter on high for one minute. Stir. Repeat the
process at 50% power until the chocolate is completely melted and the mixture
is smooth. Stir in the sugar. Blend in the eggs and vanilla. Add the flour and
salt, stirring to mix well. Spread the batter evenly in the prepared pan. - Bake the brownies for 28-30 minutes until a toothpick
inserted in the center comes out with moist crumbs. Do not overbake! Cool the
brownies in the pan on a wire rack. Once cool, use the foil handles to remove
the brownies. Refrigerate the brownies until chilled (1-2 hours) and cut into
3/4- to 1-inch cubes. Refrigerate the cubes until ready to fold into the cheesecake.
You’ll have more brownie cubes than needed in the cheesecake recipe so use your
best judgment about what to do with those leftover brownie babies. - For the crust, stir together the crust ingredients and press
onto bottom and 1 inch up side of a buttered 10-inch springform pan. Fill right
away with cheesecake or chill up to 2 hours. - For the cheesecake filling, preheat the oven to 350°F.
- With an electric mixer or in the bowl of an electric stand
mixer, beat the softened cream cheese with an electric mixer until fluffy. Add
eggs, 1 at a time, then vanilla and sugar, beating on low speed until each
ingredient is incorporated and scraping down the bowl between additions. - Fold brownie cubes in very gently and pour the mixture into
the prepared pan. Place the filled springform pan on a larger baking sheet and
bake in the middle of the oven for 45 minutes, or until the cake is set 3
inches from the edge but still slightly jiggly in the center (watch the time
carefully, you may need more or less baking time based on your exact oven
temperature). - Cool the cheesecake completely in the springform pan on a
wire rack. When completely cool, top with the ganache glaze. - For the ganache glaze, scald (heat just below boiling) the
butter and cream in a saucepan (or in a Pyrex cup in the microwave). Place the
finely chopped chocolate in a medium bowl. Pour the hot cream/butter mixture
over the chocolate and let it sit for 1-2 minutes. Stir the mixture together
until completely smooth and silky (it might look grainy at first but it will
come together if the cream is sufficiently warm and the chocolate is chopped
finely). Add the vanilla and sugar and whisk until smooth. Spread over the
cheesecake. Chill until ready to serve. - To serve, unmold the cheesecake from the springform pan, cut
the cheesecake into slices and serve.
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