Brownie Bottom Cheesecake Bars #2
- Ready In:
- 4hrs 45mins
- Ingredients:
- 14
- Serves:
-
16
ingredients
-
For the brownie
- 1⁄3 cup semi-sweet chocolate chips
- 1 1⁄3 cups granulated sugar
- 1 cup butter, melted
- 3 eggs
- 1 cup cake flour
- 3 tablespoons cocoa powder
-
For the cheesecake
- 21 ounces cream cheese, at room temperature
- 3⁄4 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
-
For the chocolate mousse
- 4 cups semisweet chocolate, chopped (56 percent)
- 10 pasteurized egg yolks
- 1⁄2 cup granulated sugar
- 3 cups heavy cream
directions
-
To prepare the brownie:
- Preheat oven to 300º F.
- Line a 10" springform pan or a 10" baking pan with 3" sides with parchment paper and spray the sides with cooking spray.
- In a large bowl, combine chocolate chips and sugar. Add melted butter and mix with an electric mixer for 2-3 minutes.
- Add the eggs one at a time and stir after each addition until well-combined.
- Sift the cake flour and cocoa and add to the mixture.
- Scrape the sides of the bowl and beaters to combine.
- Mix until it is a smooth paste.
- Pour into the baking pan and bake for 45 minutes, or until the center springs back when pressed.
- Let the brownie cool completely, then run a knife around the edges to loosen and remove from pan.
- Turn upside down into a clean 10-inch baking pan with 3-inch sides lined with parchment or a similar size springform pan.
-
To prepare the cheesecake:
- Preheat oven to 285º F.
- With an electric mixer, beat cream cheese. Add sugar and continue to mix.
- Scrape the sides of the bowl and beaters to combine and eliminate lumps.
- Add the eggs one at a time and stir after each addition.
- Add vanilla extract and mix 1 minute.
- Pour on top of the cooked brownie in cake pan.
- Bake the cheesecake/brownie on a rimmed sheet or baking pan in a 1/2" water bath for 45 minutes.
- The top should feel firm to the touch.
- Let cool completely.
-
To prepare the chocolate mousse:
- In a double boiler or bowl over simmering water, melt the chocolate.
- In a separate bowl, beat the egg yolks and sugar with an electric mixer until light and fluffy.
- Slowly alternate the addition of cream and melted chocolate to the egg yolks.
- Beat until soft peaks form.
- Pour the chocolate mousse on top of the cheesecake (you might have some extra mousse).
- Smooth the surface to avoid air pockets.
- Refrigerate until the mousse sets, about 3 hours.
- If not using a springform pan, run a knife around the edges to loosen.
- Heat the bottom and the sides of the pan on the stovetop for a few seconds.
- Turn it upside down on a piece of plastic and cardboard.
- Shake the pan, and the cake should slowly come out.
- Flip it back on a piece of cardboard or serving plate and remove the plastic.
- NOTE: This part would be easier if using a springform pan.
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RECIPE SUBMITTED BY
<p>Click to feed animals I'm a retired teacher now living in the Jamaica Plain area of Boston. I have one daughter, 2 granddaughters, and 1 great-grandson(17 yo Dec '11)! I've travelled a bit throughout Europe and the U.S. as well as Honduras and Costa Rica. I think I may have some gypsy ancestors! I love to travel but am not able to anymore. So I do a LOT of reading instead. My current craft passion is knittng but I have dabbled in just about everything. I've done leaded glass work(stained glass), which I love; am working on counted cross stitch; and am willing to try any craft, at least once! I've also worked for a major insurance company as a case analyst. I have 2 cats, Teddy BB 11 .o. on the 19th of Feb, and CiCi who will be 5 years old on Mar 6th. src=http://i23.photobucket.com/albums/b399/susied214/orn.jpg></p>