![]() Slice and garnish each slice with chocolate syrup and whipped cream. Cover and refrigerate for 8 hours or up to overnight before serving. Let rest on a baking rack until completely cool. Remove the cheesecake from the oven and run a sharp knife around the edges of the cake to release from the pan. Turn off the oven and leave the cheesecake inside for 30 minutes. Bake until the center is jiggly but the surface is set, about 1 hour. Fill the roasting pan with water until it reaches halfway up the side of the springform pan. Pour the cheesecake batter on top of the brownie layer and spread it evenly on top. Wrap the bottom of the pan and up the sides with foil and place in a roasting pan. Stir in the eggs and vanilla extract by hand, one by one, taking care not to overmix or your cheesecake will turn into a souffle. Add the sour cream and mix until just incorporated. Add the sugar and beat until light and fluffy, about 2 minutes. Remove from the oven and let cool completely on a baking rack.įor the cheesecake: Meanwhile, beat the cream cheese with an electric mixer until smooth. Bake until the top is set and the edges start to pull away from the sides of the pan, about 30 minutes. Pour brownie batter into the prepared pan and tap the pan gently to ensure the batter is even. Add the flour mixture, and stir to combine. Melt the butter and chocolate in a medium saucepan over medium heat, stirring frequently, until completely melted, then let cool for 10 minutes. Whisk together the flour, cocoa powder and salt in a medium bowl. Spray a 10-inch springform pan with nonstick baking spray. Trim off the edges and cut into 8 bars.For the brownies: Preheat the oven to 350 degrees F. Using the parchment edges, transfer the brownies to a board, then remove the parchment from under. Refrigerate the pan until the brownies are chilled, 2 to 4 hours. Remove the brownies from the oven and allow to cool completely in the pan. Turn the oven off and leave in the oven for an additional 10 minutes. Place the cheesecake brownie pan on the center rack above and bake for 40 minutes. This will add moisture to the oven during baking so the cheesecake layer does not crack. Using a toothpick or skewer, swirl the jam into the cheesecake, being careful not to press too deep and disturb the brownie layer.įill a separate baking dish with hot water and place on the bottom rack of the oven. Drop spoonfuls of the jam over the cheesecake mixture. Stir the strawberry jam with a spoon to loosen it. Carefully pour the cheesecake mixture over the brownie layer distribute evenly and smooth. Spoon the brownie mixture into the bottom of the prepared baking pan, using a spatula to spread it into an even layer. Add the egg and mix until fully combined. Add the granulated sugar and vanilla and continue to mix until fully incorporated and fluffy. Set aside.įor the cheesecake layer: Beat the cream cheese in a bowl with an electric mixer or in the bowl of stand mixer until smooth. Add the flour and whisk until completely smooth the mixture will be very thick. Whisking constantly, add the eggs and mix until fully incorporated. Remove from the heat and stir in the granulated and brown sugar until combined. Whisk in the cocoa powder until combined. In a medium saucepan over low heat, melt the butter with the chocolate, whisking until smooth and fully melted. Line the pan with parchment, leaving 2 inches overhanging on 2 sides. Grease an 8-inch square metal baking pan with nonstick cooking spray. For the brownies: Preheat the oven to 350 degrees F.
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