Tuesday, March 29, 2011

Brownie Mosaic Cheesecake.

Let's talk about this cheesecake.
Oreo cookie crust? Check.

Rich, creamy cheesecake? Double check.

Fudgey bite-size brownies? Addicting. And yes.

A chocolate ganache glaze? Yes.
My mind = blown. 
I could eat cheesecake everyday... except for that nagging little issue of fitting into my pants. It's my favorite dessert. Birthdays, anniverseries, Thursdays, whatever the reason to celebrate, some people do cake, some people do ice cream. I do cheesecake.

You can bet when I get married I'm going to have a cheesecake wedding cake. Is that even possible? 
So it's probably a dangerous thing that I know how to make one now. A cheesecake, that is, not a wedding cake. Especially this cheesecake. This was rich and over-the-top with squares of fudgy, chocolatey brownies mixed into the batter and an addicting Oreo crust that I could have seriously eaten by itself if that sort of thing were socially acceptable. And the ganache over the top was perfect, especially since mine developed a giant fault line down the middle somewhere between coming out of the oven and cooling. Not only did the ganache cover it up, but it seeped into the cheesecake in parts and was super delicious.  
If you love cheesecake as much as me, this is a recipe that I know you'll love. And the best part is you end up with lots of extra brownies it's actually really easy and uncomplicated to make! 

Brownie Mosaic Cheesecake

Printable Recipe

Part One: Brownies

4 ounces unsweetened chocolate
3/4 cup (1 1/2 sticks) unsalted butter
1 3/4 cup sugar
3 eggs
1 teaspoon vanilla
1/2 teaspoon salt
1 cup flour

Preheat oven to 350°F. Line a 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil.

Microwave chocolate and butter in large microwaveable bowl on high 2 minutes, or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and salt; mix well. Spread into prepared pan.

Bake 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs (do not overbake). Cool in pan on wire rack. Remove brownies from pan using foil handles.

Cool brownies, then cut them into 3/4- to 1-inch squares for use in the cheesecake (using a pizza cutter works best). Loosely measure out 2 cups of brownies cubes and add to cake batter as directed below. Eat extra brownies for breakfast.

Part Two: Oreo Crust

1 1/2 cups finely ground Oreos
5 tablespoons unsalted butter, melted
1/3 cup sugar
1/8 teaspoon salt

Stir together ingredients and press into bottom and 1 inch up sides of a buttered 10-inch springform pan. Fill right away or chill for up to 2 hours.

Part Three: Cheesecake

3 (8-ounce) packages of cream cheese, softened
1 cup sugar
4 large eggs
1 teaspoon vanilla
2 cups of brownie cubes

Make crumb crust as directed above for 10-inch cheesecake. Preheat oven to 350°F.

Beat together cream cheese and sugar with an electric mixer until fluffy. Add eggs, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.

Fold 2 cups of brownie cubes in very gently and pour mixture into prepared pan. Put springform pan with crust in a shallow baking pan. Bake in baking pan (to catch drips) in middle of oven for 45 minutes, or until  cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken.

When completely cool, top with following glaze.

Part Four: Ganache Glaze

3 ounces bittersweet chocolate, finely chopped
4 tablespoon (1/2 stick) unsalted butter
1/4 cup heavy cream
1/2 teaspoon vanilla
1 tablespoon powdered sugar

Place finely chopped chocolate in a medium size mixing bowl. Scald the butter and cream together in a saucepan (or in the microwave on high for 1 minute). Pour the cream mixture over the chocolate and stir until the chocolate is completely melted. Whisk in vanilla and then whisk in powdered sugar until smooth. Spread over cheesecake while ganache is still warm. Chill until ready to serve.

Source: Brown-Eyed Baker.

9 comments:

  1. HEAVEN!! That is like all what is beautiful in this world in A CAKE! and that picture with the pup is beyond adorable.

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  2. These look nothing short of sensational! Mixing brownies and cheesecake together can only be a good thing! Although haven't made cheesecake for a long time.... making them does scare me a bit as i always think it won't taste as good as Waitrose cheesecakes (=Amazing!)

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  3. What a neat post! Thank you for sharing!

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  4. sounds delicious! I am on a diet, but, I do have my cheat day once a week, so maybe, just maybe, I can make it, and savor it for a couple weeks!?!?! :) looks delicous! Thanks for sharing!!!

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  5. Confession. I'm not a big cheesecake fan. Crazy. I know. But yours looks great. If it is covered by enough chocolate, i'll eat it! :)

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  6. That looks amazing. Love the jealous pup in the background. I always seem to find my own dog in my photos - even when I didn't know she was there eyeing my baked creations! She just pops in every now and then :)

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  7. I am going to spontaneously combust thanks to those gorgeous pictures - remind me never to come to your blog after brushing my teeth and having no access to cheesecake!
    I promise you I too will have a wedding cheesecake - is cheesecake addicts are cool like that
    Awesome blog :D

    Cheers
    Choc Chip Uru
    Latest: Fudgy No-Bake Fridge Biscuits

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  8. oh man I really don't know what happened... I followed your recipe but the cheesecake tastes and looks like a baked custard instead. The cheese taste isn't there... why...

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  9. just made this today. i baked it at 325 for 48 minutes and mine didnt crack. i also added the eggs LAST and beat as little as possible. I love the brownie bits! Instead of ganache I topped mine with halved strawberries; less overwhelmingly
    Sweet. Cheesecake is my favorite food, but mine turned out very airy. Many people like theirs that way but I prefer firm and smooth rather than airy, more like the store bought brand. Definitely a keeper.

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