If a blog title can taste good, this one does – brownie – chocolate – cheesecake.
When this cheesecake was removed from the oven, the top displayed a mosaic of light and dark swirls. Pretty is important.
I baked this in my favorite 8″ removable-bottom cheesecake pan. The batter baked to a nice tall thick, rich, creamy chocolate goodness. This is a very rich cheesecake; cut the pieces small. And, it’s at it’s peak of deliciousness at room temperature.
With a brownie layer on the bottom, and a mousse-cheesecake layer on top, this is a winner. All who tasted loved this. My best compliment came from one who has tasted many of my cheesecakes. She stated this was the best ever, even better than Cheesecake Factory – her all time favorite.
I just said, ….thanks…
You can find the original recipe here
. Listed below is my adaptation of the recipe.
Brownie Bottom Chocolate Cheesecake
for the brownie bottom (I mixed this in one pan and stirred by hand):
1 1/2 oz unsalted butter
Add to chocolate/butter mixture and whisk until combined:
7 oz granulated sugar
2 oz golden syrup
1 1/2 oz melted butter
1 t. vanilla
Add and mix until smooth:
3 3/4 oz cake flour
1/2 oz Dutch-processed cocoa powder (I used Pernigotti)
1/2 t salt
1 1/2 oz semi sweet chocolate chips
Sit aside 1/2 c of the brownie batter. Pour remaining batter into prepared cheesecake pan.
Top with cheesecake batter (recipe below)
Top cheesecake batter with reserved brownie batter. Swirl gently with knife. Don’t over-swirl!
Mix in stand mixer:
8 oz cream cheese at room temperature
2 1/2 oz granulated sugar
Add and mix well:
1 t vanilla
2 T Dutch processed cocoa powder (I used Pernigotti)
2 T sour cream
Bake brownie cheesecake in 350 degree oven 40 – 50 minutes. Allow to cool, then refrigerate TWO DAYS to allow flavors to develop. Yes, you can eat this at any time; however, I have found that all cheesecakes are best after aging a couple of days at a minimum.
Serve at room temperature and in small slices.