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    New York Cheesecake Brownies


    Source of Recipe


    Rosie's Cookie Book (Judy Rosenberg)

    List of Ingredients




    BROWNIE:
    2 1/2 ounces unsweetened chocolate
    10 tablespoons unsalted butter
    1 cup sugar
    3 eggs
    1/2 cup flour

    CHEESECAKE
    1 pound cream cheese, cold
    1/2 cup sugar
    1 egg
    1 large egg yolks
    1 1/2 teaspoons fresh lemon juice

    Recipe



    Preheat oven to 300ºF; lightly grease 9" square baking pan. Prepare brownie by melting chocolate and butter together in microwave. Let mixture cool 5 minutes. Place sugar and eggs in medium mixing bowl and mix on medium high until pale yellow, 2 minutes. Add flour and mix on low, then scrape bowl. Add cooled chocolate and blend until mixed. Spread batter evenly into prepared pan and place in freezer for 10 minutes.

    Meanwhile prepare cheesecake topping. Place all cheesecake ingredients into food processor and process for 1 minutes, until smooth (scrape down sides). Remove pan from freezer and carefully spoon cheesecake mix over top of brownie layer, using spatula. Bake on center rack of oven until top set and center level with edges, 1 hour and 5-10 minutes. Cool brownies in pan for 30 minutes, then cut into squares. Then cut, refrigerate in pan, covered in plastic wrap, for up to 2 days. After that, layer in airtight container and store another 2 days in fridge or in freezer up to 2 weeks.

 

 

 

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