Feb. 24th, 2013

nverland: (Monthly-February)
[personal profile] nverland
 photo The_Dragon_Hunter_zpsade6624d.jpg


Brownie Cheesecake

Ingredients

CRUST
31 crème-filled chocolate cookies, crushed
1/4 c unsalted butter, melted

FILLING
24 oz cream cheese, softened (3 pkgs)
1 c sugar
1 Tbsp vanilla extract
1 c sour cream
1 c heavy whipping cream
4 eggs
1/4 c all-purpose flour
1 1/2 c brownies, coarsely chopped
TOPPING
8 oz milk chocolate, chopped
1/3 c heavy whipping cream
2 oz white chocolate, melted

Directions

1 Heat oven to 325ºF. In medium bowl, stir together all crust ingredients. Press into bottom (and 1 inch up the sides) of a 9-inch springform pan. Wrap pan with heavy-duty foil; freeze 30 minutes.

2 In large bowl, beat cream cheese, sugar and vanilla at medium speed until blended. Beat in sour cream and 1 cup cream. Add eggs one at a time, beating just until blended.

3 Slowly beat in flour, then gently fold in brownies.

4 Place springform pan in large baking or broiler pan. Pour batter into crust (batter will come to within 1/4 inch of top edge). Add enough hot tap water to baking pan to come halfway up sides of springform pan. Bake 1 hour 15 minutes to 1 hour 30 minutes or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped, but should not ripple as if liquid. Remove springform pan from baking pan; remove foil. Cool completely on wire rack. Refrigerate overnight.

5 Melt milk chocolate and 1/3 cup cream in medium saucepan over low heat, stirring until smooth. Pour over top of cheesecake; let stand 10 minutes.

6 Pour white chocolate into small resealable plastic bag; snip off corner of bag. Drizzle chocolate over cheesecake. Refrigerate at least 1 hour. Refrigerate leftovers.

Profile

carols_stuff: rose (Default)
Carols Stuff

June 2017

S M T W T F S
    123
45678910
11121314151617
181920 21222324
252627282930 

Most Popular Tags

Style Credit

Expand Cut Tags

No cut tags
Page generated Jul. 24th, 2017 12:46 pm
Powered by Dreamwidth Studios