Oreo Brownie Cheesecake
Ingredients
- Brownie Bottom:
- 4 ounces bittersweet chocolate chips
- 1 stick butter (8Tablespoons)
- ¾ cup sugar
- 3 eggs
- ½ cup unsweetened cocoa powder
- Cheesecake Batter:
- Four 8-ounce packages PHILADELPHIA cream cheese, at room temperature
- 1⅔ cups sugar
- ¼ cup cornstarch
- 1 tablespoon pure vanilla extract
- 2 extra-large eggs
- ¾ cup heavy whipping cream
- Chocolate Ganache
- 8 oz. heavy whipping cream
- 2 oz. butter
- 8 oz semi-sweet chocolate
- ¼ cup confectioners’ sugar
Instructions
- Brownie Bottom:
- Melt butter and chocolate chips together in the microwave.
- Whisk in sugar.
- Whisk in eggs.
- Gently stir in cocoa.
- Grease bottom only of 9 inch springform pan.
- Pour in batter and set aside while preparing the cheesecake batter.
- Cheesecake:
- n a large bowl, using an electric mixer fitted with the paddle attachment, beat 1 package of the cream cheese, ⅓ cup of the sugar, and the cornstarch together on low until creamy, about 3 minutes, scraping down the bowl several times.
- Blend in the remaining cream cheese, one package at a time, beating well and scraping down the bowl after each.
- Increase the mixer speed to medium and beat in the remaining sugar, then the vanilla.
- Blend in the eggs, one at a time, beating well after each.
- Beat in the cream just until completely blended.
- The filling will look light, creamy, airy, and almost like billowy clouds. Be careful not to overmix! Gently spoon the batter over the brownie crust.
- Bake the cake at 350 for 60 mins. Shut oven off and let cake sit inside for 30 mins. Remove and cool on counter. Then chill in fridge.
Ganache
- Heat cream and butter on stove until just before boiling.
- Remove from stove and pour over chocolate. Stir until completely combined.
- Add confectioners’ sugar and beat with a wire whisk until combined and smooth.
- Pour over cooled cheesecake.
- Chill for 4 hours or overnight.
Assembly
- Decorate with whipped cream, chocolate sauce and oreos
for more detail :www.hugsandcookiesxoxo.com
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