Brownie Cheesecake
Ready In: 1 hr
Serves: 12
Ingredients
Base
- 1 cup unsalted butter, chilled and diced
- 2 tablespoons unsalted butter, chilled and diced
- 1 1⁄4 cups superfine sugar
- 1 1⁄2 cups all-purpose flour
- 1⁄2 cup unsweetened cocoa powder
Topping
- 7 ounces good bittersweet chocolate
- 14 ounces cream cheese
- 2 extra large eggs
- 1⁄3 cup superfine sugar
- 1⁄2 teaspoon real vanilla extract
- 1 cup heavy cream
- unsweetened cocoa powder, for dusting
- pecan halves (optional, may be added if desired)
Directions
- Preheat the oven to 325 degrees Celcius (357 degrees F). First, make the base: put the pieces of butter, sugar, flour, and cocoa into the bowl of the food processor and process until the mixture becomes a thick paste.
- Tip this mixture into the prepared pan and press onto the base to make a thick, even layer. Chill while making the topping.
- Break up the chocolate and put it in a heatproof bowl. Set the bowl over a saucepan of boiling water and melt gently, stirring frequently. Remove the bowl from the saucepan and stir until smooth. Leave for 5 minutes to cool.
- Put the cream cheese, eggs, sugar, and vanilla into the bowl of the food processor, Process until thoroughly combined, scraping down the sides from time to time.
- With the machine running add the cream through the feed tube, followed by the melted chocolate. When completely mixed pour the onto the base and spread easily. Optional: finish by scattering over the pecans.
- Stand the pan on a baking sheet then bake in the preheated oven for 40 minutes until just firm. Turn off the oven but leave the cheesecake in the oven, without opening the door, to cool down. Then remove the cheesecake from the oven and chill at least 4 hours (preferably overnight) before removing from the pan.
- Dust with cocoa before serving. Store in an airtight container in the fridge and eat within 5 days.
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