Tasty Tom Tom: Cheesecake
Chocolate Fudge Brownie Cheesecake
This week I decided to make a cheesecake. I chose this because I bought a new spring form pan and it was fairly easy to make. I started by making the brownies and cooking them in the spring form pan. Then I added the cheesecake to the pan and cooked for 50 minutes. After that, I let it cool down and placed it in the fridge overnight. The next morning, I made the chocolate ganache with heavy whipping cream and chocolate chips. This recipe was a huge hit! It was a lot of fun for me because I got to use the new toys I bought. It also made other people smile which makes me the happiest.
Chocolate Fudge ‘box’ Brownie Cheesecake
by Alix Traeger
Ingredients
for eight servings
CHEESECAKE
- 1 box brownie mix, prepared according to package instructions
- 24 oz cream cheese
- ¾ cup sugar
- 3 eggs, beaten
- 2 teaspoons vanilla extract
GANACHE
- 1 lb semi-sweet chocolate chips
- 2 cups heavy cream
Preparation
- Preheat oven to 350˚F (180˚C).
- Prepare the brownie batter and pour into greased springform pan.
- Bake until set, about 20-25 minutes.
- Meanwhile, beat the cream cheese and sugar until incorporated. Add beaten eggs and vanilla, beat again until smooth.
- Remove brownies and lower oven temperature to 325˚F (165˚C).
- Pour cheesecake batter over brownie bottom and bake for 50 minutes until set and slightly jiggly.
- Remove cheesecake and refrigerate for four hours or overnight.
- Heat or microwave whipping cream to just before boiling and pour over chocolate chips. Stir continuously until the chocolate is melted and smooth.
- Allow the ganache to sit for 10-15 minutes.
- Transfer cheesecake to a baking pan with a wire rack. In a circular motion starting from the inside out, pour the ganache glaze over the cheesecake making sure to cover all sides.
- Allow ganache to cool and set for 30 minutes.
- Enjoy!