Categories: Dessert

Ingredients

• = Crust=
• 2 oz. chocolate chips, dark (preferred)
• 2 oz. butter
• 1/2 Tbsp vanilla extract
• 1/2 cup sugar
• 1/4 cup light brown sugar
• 3oz cup condensed milk (1/4th can)
• 1 egg
• 1 egg white, (can use 2 eggs instead of egg+white)
• 1/4 cup flour
• 1/8 cup unsweetened cocoa
• 1/4 tsp salt
• 1/8 tsp baking powder
• =Filling=
• 2 8oz packages of cream cheese, room temperature
• 2 Tbsp sour cream
• 9oz condensed milk (3/4th can)
• 1/2 cup sugar
• 1 Tbsp vanilla
• 1/2 tsp salt
• 1/2 tsp lemon zest
• 1/3 cup flour
• 2 Tbsp cocoa

Directions

1. Preheat oven to 350F. Butter and flour a 10inch springform cake pan.

2. For the crust: mix flour, cocoa, baking powder, salt, sugar together in a bowl. In a small mixing bowl, microwave butter and chocolate chips for 30 seconds, stir until melted (microwave 15-20sec more if needed). Add vanilla and condensed milk to chocolate mixture. Beat eggs and add chocolate mixture and eggs to flour mixture. Incorporate well and pour into floured cake pan.

3. Bake the crust 25-40minutes (until toothpick inserted into the middle comes out clean). Crust should be slightly soft but have a crunchy crust. Let crust cool a half hour. Add a pan full of water to the oven in preparation for the cheesecake’s baking.

4. Meanwhile in a mixer bowl, using paddle attachment, mix cream cheese for two minutes until well mixed and fluffed up a bit. Add sour cream and sugar, beat another minute, and add condensed milk, salt and vanilla. Beat the mixture on medium for 10 minutes. The mixture should fluff up about three times its previous volume. Add 3 eggs and lemon zest to cream cheese filling and beat another 5 minutes. The mixture should be four times its original volume and pale golden yellow. Incorporate 1/4 cup flour very slowly . Batter should be thick and stay attached for 15 seconds or so to an inverted spoon full of the batter (not overly drippy).

5. Pour 3/4th of the cream cheese batter on top of the brownie crust and spread around. Use a silicon spatula for easy pouring and spreading. Mix cocoa with remaining 1/4th of the batter and add dollops of the chocolate cream cheese batter on top of the vanilla. Using a tablespoon lightly mix and invert the batter from bottom to top – making a marbled texture.

6. Bake 30 minutes at 350 degrees, test with a toothpick (center will be slightly jiggly and damp, and the cake will likely be undone). Lower oven temperature to 250 degrees and bake another 30 minutes. Test cheesecake with toothpick. Center should be semi-solid and not jiggly, and center should not be wet. Bake another 10-15minutes if needed. Cake will be soft and semi-solid. Remove, let cool and refrigerate for a few hours before serving.

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