This is today's blog entry as well as the favorite cheesecake of a friend of mine. The blog entry has a lot of background explanation/writing; so not necessary to post here
http://www.divaentertains.com/blog/wp-content/uploads/2010/03/Diva-Entertains-Cheesecake-Slice.jpg
Chocolate Corruption Cheesecake
* 1 Brownie Mix, baked as directed, divided
* 2 1/2 lbs. cream cheese (Five 8 oz. packages)
* 1 3/4 cup sugar
* 3 Tbsp. flour
* 5 whole large eggs,
* 2 large egg yolks
* 1/4 tsp. vanilla
* 1/4 cup heavy cream
* 3 Snickers candy bars, cut up into pieces
* 1 12 oz. jar caramel topping/sauce
* 1 cup chocolate chips
Preheat oven to 325F.
Spray a 9″ or 10″ springform pan with non-stick cooking spray. From the brownie baking pan, cut pieces of brownies and place them in the bottom of the springform pan, squishing when necessary to fit. Do not worry if it doesn’t look great – it doesn’t matter at all and will be covered up by the cheesecake. The goal is simply to have the bottom of the springform pan covered with brownie.
In a large bowl (or in the bowl of a stand mixer) combine cream cheese, sugar and flour and beat until smooth (several minutes). Add eggs, egg yolks and vanilla and beat well. Stop after a minute to scrape down sides of bowl with spatula and then continue beating until incorporated. Add heavy cream and blend until incorporated.
To the prepared batter add the chocolate chips, candy bar pieces and left over brownie (cut into 1/2 – 1″ chunks) and fold in by hand until just incorporated.
Pour half of batter over the brownie bottom springform pan. Pour 1/2 of caramel topping over the batter and spread with a knife. Add the rest of the batter to the pan. Drop the remaining caramel topping by heaping tablespoons on top of the batter. Using a knife, swirl the topping so that the top looks decorative (see picture above). Place cheesecake in oven.
Start checking the cheesecake after 50 minutes by inserting an instant read thermometer into the center of cheesecake . When it reads 150 degrees Fahrenheit (the center will still be a bit jiggly) turn off the oven, prop open the door, and let the cheesecake sit for one hour. Then remove from oven, cool for another 2 hours before placing in the refrigerator at least 8 hours, preferably overnight, prior to serving.
http://www.divaentertains.com/blog/2010/04/chocolate-corruption-cheesecake/
http://www.divaentertains.com/blog/wp-content/uploads/2010/03/Diva-Entertains-Cheesecake-Slice.jpg
Chocolate Corruption Cheesecake
* 1 Brownie Mix, baked as directed, divided
* 2 1/2 lbs. cream cheese (Five 8 oz. packages)
* 1 3/4 cup sugar
* 3 Tbsp. flour
* 5 whole large eggs,
* 2 large egg yolks
* 1/4 tsp. vanilla
* 1/4 cup heavy cream
* 3 Snickers candy bars, cut up into pieces
* 1 12 oz. jar caramel topping/sauce
* 1 cup chocolate chips
Preheat oven to 325F.
Spray a 9″ or 10″ springform pan with non-stick cooking spray. From the brownie baking pan, cut pieces of brownies and place them in the bottom of the springform pan, squishing when necessary to fit. Do not worry if it doesn’t look great – it doesn’t matter at all and will be covered up by the cheesecake. The goal is simply to have the bottom of the springform pan covered with brownie.
In a large bowl (or in the bowl of a stand mixer) combine cream cheese, sugar and flour and beat until smooth (several minutes). Add eggs, egg yolks and vanilla and beat well. Stop after a minute to scrape down sides of bowl with spatula and then continue beating until incorporated. Add heavy cream and blend until incorporated.
To the prepared batter add the chocolate chips, candy bar pieces and left over brownie (cut into 1/2 – 1″ chunks) and fold in by hand until just incorporated.
Pour half of batter over the brownie bottom springform pan. Pour 1/2 of caramel topping over the batter and spread with a knife. Add the rest of the batter to the pan. Drop the remaining caramel topping by heaping tablespoons on top of the batter. Using a knife, swirl the topping so that the top looks decorative (see picture above). Place cheesecake in oven.
Start checking the cheesecake after 50 minutes by inserting an instant read thermometer into the center of cheesecake . When it reads 150 degrees Fahrenheit (the center will still be a bit jiggly) turn off the oven, prop open the door, and let the cheesecake sit for one hour. Then remove from oven, cool for another 2 hours before placing in the refrigerator at least 8 hours, preferably overnight, prior to serving.
http://www.divaentertains.com/blog/2010/04/chocolate-corruption-cheesecake/