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Brownie bottom Cheesecake
Brownie
Bottom:
1 stick butter
1 Cup sugar
4 squares Bakers Unsweetened Chocolate
2 eggs
1/4 Cup milk
1 teaspoon vanilla
1 Cup flour
1/2 teaspoon salt
Cheesecake:
3 8 oz. package
cream cheese
3/4 Cup sugar
1 teaspoon vanilla
3 eggs
1/2 Cup sour cream
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Bottom
Melt butter and chocolate in a heavy pan over low heat,
stirring constantly, cool. Add sugar and eggs, 1 at a time;
mix until blended after each addition. Blend in milk and
vanilla. Stir in flour and salt, mixing until just blended.
Spoon into a greased and floured 9x3-inch spring form pan,
spreading evenly. Bake 25 minutes at 350 degrees.
Cheesecake
Beat cream cheese, sugar, and vanilla
at medium speed
with an electric mixer until well blended. Add eggs,
1 at a time, mixing at low speed after each addition
until well blended. Blend in sour cream, and pour over
brownie bottom. Bake 55 to 60 minutes or until center
is almost set. Cool before removing from rim of pan.
Refrigerate 4 hours or overnight. Let stand 30 minutes
at room temperature before serving.
After completely cooled I cover it with
chocolate ganache.
Thanks
Zabrina a.k.a ZabriP
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