Categories: pie
Ingredients
- FOR THE BROWNIE CRUST & BROWNIE BITES:
- 8 oz. bittersweet/semisweet chocolate
- 1 cup unsalted butter
- 1 1/2 cups flour
- 1 teaspoon salt
- 6 extra-large eggs
- 2 cups sugar
- 1 tablespoon pure vanilla extract
- FOR THE CHEESECAKE:
- three 8 oz packages cream cheese, soft
- 1 1/3 cups sugar
- 3 Tablespoons cornstarch
- 1 Tablespoon pure vanilla extract
- 2 extra-large eggs
- 2/3 cup heavy whipping cream
- +1 tablespoon for brushing
- 2 oz. bittersweet/semisweet chocolate
- 1 cup coarsely chopped walnuts
Directions
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eat oven to 350. Generously butter the bottom and sides of a 9 inch springform pan and an 8-inch square baking pan. Line the baking pan (but not the spring form) with parchment or wax paper, leaving a 1-inch overhang over the sides. Wrap the outside in aluminum foil, covering the bottom and extending all the way up the sides.
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To make the brownies, melt the chocolate with the butter and let cool. In a small bowl, combine the flour and salt. In a large bowl, beat the eggs with an electric mixer on high until light yellow and thick, about 3 minutes. With the mixer still running, gradually add the sugar, then the chocolate mixture and vanilla. Reduce speed to low and blend in flour mixture just until it disappears.
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Spread 2 cups of batter into the spring form to make the crust and the rest in the baking pan. Bake just until set around the sides, about10 minutes for the crust and 25 minutes for the baking pan. (The centers will be slightly soft). Let cool on wire rack for 1 hour. Leave the brownie crust in the spring form pan. Lift the brownies out of the square baking pan onto a plate. Cover brownies and crust with plastic wrap and refrigerate overnight.
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Cut brownies with a serrated knife into 1-inch squares and set aside. Put one package of the cream cheese, 1/3 cup sugar, and the cornstarch in a large bowl and beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl several times. Blend in the remaining cream cheese one package at a time, scraping down the bowl after each one. Increase the mixer speed to medium and beat in the remaining 1 1/3 cups sugar, then the vanilla. Blend in the eggs one at a time, beating well after each addition. Beat in the cream just until completely blended. Be careful not to over mix! Transfer 1 cup of the batter to a small bowl and set aside for the chocolate swirls.
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Cover the chocolate brownie crust in the pan with the brownie bites (12 to 16), covering as much of the crust as possible. Use only one layer of brownie bites in order to leave plenty room for the cheesecake batter. (Eat the rest of the brownies!) Gently spoon the white batter over the brownie bites.
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Now make the chocolate swirls. Melt the chocolate and stir into the reserved batter. Using a teaspoon, drop the chocolate batter on top of the white batter, pressing down slightly as you go. Using a thin, pointed knife, cut through the batter in a figure 8 design, just until the chocolate swirls appear.
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Place the cake in a large shallow pan containing hot water that comes about 1 inch up the sides of the spring form pan. Bake until the edges are light golden brown and the top is slightly golden tan, about 1 1/4 hours. Remove the cheesecake from the water bath, transfer to a wire rack, and cool for 2 hours (just walk away-dont touch it). Then, leave the cake in the pan, cover loosely with plastic wrap, and refridgerate until completely cold, preferably overnight, or at least 4 hours.
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To serve, release and remove the sides of the spring form., leaving the cake on the bottom of the pan. Place on a cake plate. Brush with remaining 1 tablespoon of cream in a 1 inch border around the cake. Sprinkle the walnuts or the cream, pressing the nuts down gently, making a 1 inch border around the top edge of the cake. Refrigerate until ready to serve. Slice the cold cake with a sharp straight edged knife, not a serrated one. Cover any leftover cake and refrigerate or freeze for up to one month.