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Chocolate Brownie Chunk Cheesecake Recipe
Brownies for Cheesecake (I make them either one day ahead or the night before.)
1 c. sifted all purpose flour
3 T. cocoa
1 stick unsalted butter
2 oz. unsweetened choc.
1 t. instant coffee
1/2 t. vanilla extract
1/4 t. almond extract
pinch salt
1 c. granulated sugar
2 large eggs
The recipe calls for 3.5 oz walnuts too, but i think that is just gross!
Adjust oven rack one-third up from bottom on oven and preheat to 350°F. Prepare 8" square cake pan by lining w/foil and spraying w/ oil. Set aside. Sift together flour and cocoa and set aside. In heavy saucepan melt together butter and choc over low heat. remove from heat. Stir in coffee, vanilla, almond extract, and vanilla and salt. Then add sugar,mixing well. Add eggs, one at a time,mixing well after each. Now add sifted ingr. and stir ot mix. Turn into prepared pan,smooth the top. Bake 23-25 minutes or until toothpick comes out clean. Remove from oven and let cool. Freeze overnight. Cut into quarters. One quarter will be left over for breakfast for you tomorrow! (heehee-I am nothing, if not realistic!) The remaining three quarters should be cut into 1/2" dice. Return to freezer until ready to go into cheesecake.
AND NOW FOR THE CHEESECAKE PORTION OF OUR SHOW:
2 pounds creme cheese, room temp.
1 t. vanilla extract
pinch salt
1 1/2 c. sugar
4 large eggs
Preheat oven to 350°F. Generously butter 8" springform pan. Triple wrap with heavy duty aluminum foil and crush around edges of pan, sealing the pan inside. (you will be setting the springform pan into another pan of water and need to make sure it is watertight.) set inside larger pan. In large bowl of electric mixer, beat creme cheese til fluffy. Scrape frequently w/ spatula to avoid lumps. Add vanilla, salt and sugar. Beat well until you are sure it is thoroughly mixed,with no lumps remaining. Then, on moderately low speed, add eggs, one at a time,beating only until incorporated. (Don't overbeat!) Remove bowl from mixer. Pour enough mixture into the pan to make a layer about 1/2" thick. Add the cold diced brownies, and pour the remaining batter over them. smooth top.Pour 2 c. or so of water into larger pan that is around the springform pan. Bake for 1 1/2 hrs. Cool at least 4-5 hours. serve upside down. I usually decorate the top with fudge sauce drizzled in a swirled pattern with a twisted rope edge.
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