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Brownie: Quick Fix Brownie Cheesecake

Source of Recipe

Quick Chocolate Fixes cookbook


List of Ingredients

3 ounces semisweet chocolate
2 ounces unsweetened chocolate
16 ounces cream cheese, room temperature
1 1/3 cups sugar, divided
3 large eggs, room temperature, divided
2 teaspoons vanilla, divided
1/2 cup unsalted butter, room temperature
1/2 cup flour
1/4 teaspoon salt


Recipe

Preheat oven to 350ºF. Lightly butter bottom and side of an 8" springform pan. Place pan on a piece of foil and press it to cover bottom and part of side to prevent batter from leaking out. In microwave safe bowl, heat chocolates in microwave on HIGH for 1-3 minutes, stirring halfway through cooking, until chocolate is melted. Let stand at room temperature for 10 minutes.

To prepare cream cheese topping: In a large bowl, using a hand-held electric mixer set at medium speed, beat together cream cheese and 1/3 cup of the sugar until smooth. Beat in 1 of the eggs and 1 tsp. of vanilla until combined; set aside. To prepare chocolate batter: In another large bowl, using a hand-held electric mixer set at medium speed, beat together butter and remaining 1 cup of sugar until combined. One at a time, beat in remaining 2 eggs, beating well after each addition. Beat in melted chocolate and remaining 1 tsp. vanilla. On low speed, beat in flour and salt until just combined.

Scrape all but 1/2 cup of chocolate batter into prepared pan and smooth surface. Spread cream cheese topping evenly over chocolate batter. Spoon reserved chocolate batter over cream cheese topping. Pull a table knife through layers of batter in a zigzag fashion to create a marbled effect. Bake for 50-60 minutes or until cake tester inserted 2" from center comes out slightly moist.

Remove pan to wire rack. Run knife around edge of pan to release cheesecake. This step helps prevent cheesecake from cracking as it cools. Cool cake for 1-2 hours before carefully removing side of springform pan. Or, cover top of springform pan tightly with plastic wrap and refrigerate cheesecake until about 30 minutes before serving. Cover and store cake in refrigerator.