Many cheesecake brownies have a swirl of brownie in the uppermost vanilla-cheesecake layer. Well, we figured there is brownie down below and what we want from the top portion is ultra-creaminess – that’s how the idea to swirl chocolate ganache into the cheesecake was born. One word: decadent. Below, you can see what it looks like after drizzling the ganache on top of the cheesecake.
Image: Peter Muka
Then, very gently swirl in the ganache, but don’t over-swirl or you will lose the black and white contrast.
Images: Dédé Wilson
- ½ cup (1 stick) unsalted butter, at room temperature, cut into tablespoon-sized pieces
- 4 ounces unsweetened chocolate, finely chopped
- 1 cup plus 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
- ½ cup all-purpose flour
- ¼ teaspoon salt
- 8 ounces cream cheese, at room temperature, cut into tablespoon-sized pieces
- ½ cup sugar
- 1 teaspoon vanilla extract
- 1 large egg, at room temperature
- 3 ounces bittersweet chocolate, such as Ghiradelli (60%), finely chopped
- 3 tablespoons heavy cream
- For the Brownies: Position rack in center of oven. Preheat oven to 325°F. Line an 8-inch square pan with aluminum foil, allowing the edges to overhang. Coat with non-stick spray.
- Melt the butter and chocolate together in top of double boiler or in microwave in large bowl. Whisk in sugar until smooth, then whisk in vanilla. Whisk in eggs one at a time, mixing well after each addition, then stir in flour and salt until combined and smooth. Scrape into prepared pan and smooth into an even layer.
- For the Cheesecake: Place cream cheese in bowl of mixer and beat with flat paddle on medium-high speed until creamy, about 2 minutes. Add sugar gradually and continue beating until light and fluffy, about 3 minutes, scraping down the bowl once or twice. Beat in vanilla and egg until combined and smooth. Scrape cream cheese mixture over brownie layer.
- For Ganache: Heat chocolate and cream together in top of double boiler or in microwave in small bowl until chocolate is three-quarters melted. Remove from heat and whisk until chocolate melts and ganache is smooth.
- Bake for about 40 to 45 minutes or until edges are very light brown and beginning to separate from edges of pan. The center should be set, but still creamy. Place pan on rack to cool. Refrigerate overnight then unmold brownies by pulling up on the aluminum foil. Place brownies on counter, peel back foil, then cut into 20 bars (4x5). Brownies may be refrigerated for up to 1 week in an airtight container or frozen up to 1 month in single layers separated by waxed (or parchment) paper.
- These are rich! Try cutting them into tiny 1½–inch squares. Place them in decorative fluted paper cups and offer them with coffee after dessert.
- In general, cutting cheesecake can be messy. Use a knife dipped in hot water and wipe it clean and re-dip in water between cuts.