It is another one of those recipes.
Individually, I love each one. Put them together and nirvana occurs.
My cheesecake rose a bit high while baking, then sank and cracked a bit. No worries because it tasted wonderful. Besides, that is what a berry garnish is for… To make the dish healthy and to hide any flaws. :)
1 box brownie mix, prepared according to package directions and cooled
Berries to garnish, if you like
Ingredients for chocolate crust:
1 1/2 c crushed vanilla wafers (about 45 cookies)
6 Tbs confectioners’ sugar
6 Tbs cocoa powder
4 oz butter, melted
Ingredients for cheesecake:
4 (8oz) packages cream cheese, softened
1 cup sugar
Chocolate syrup in a squeeze bottle, like Hershey’s
1 tsp vanilla
1. Preheat oven to 350℉.
2. Stir together the crust ingredients.
3. Grease a 9 inch springform pan (Next time I might try a 10 inch pan since my cheesecake rose so high that it almost went over the top of the 9 inch pan and then it sunk in the middle as it cooled).
4. Press crust mixture onto the bottom and up the sides of the prepared pan. Bake 8 minutes and allow to cool slightly.
5. Beat together the cream cheese, sugar and vanilla. Gradually add eggs one at a time. Pour batter into crust.
6. Cube about half the pan of brownies. Push the brownie pieces down into the batter.
7. Drizzle chocolate syrup on top of cheesecake. Use a butter knife to gently swirl the syrup to give it a marble effect.
8. Bake cheesecake for 55 minutes. Allow to cool on a rack.
9. Loosen sides of the pan once cooled. Cover and refrigerate for a few hours before serving.
Recipe from Just A Pinch Recipes
I can’t use a word like ‘Nirvana’ in a post and not think of the band.
Well, here is a Nirvana cover of ‘Come As You Are’ from Russian band Ankylym. It’s 1 minute and 21 seconds of complete WTF.
Me lovin’ that balalaika and bayan.
Check out Ankylym on the band’s Website and Bandcamp, where you can get the music.
That looks amazing!!!
Thank you! I still have some left, by some miracle. I smile every time I open the fridge.
If you put a pan of water in the oven with the cheesecake it might help prevent it from cracking. It works for me.
I’ve tried all sorts of baking methods for cheesecakes. Some in a water bath, some with the door left ajar one hour after baking, etc. There is usually no rhyme or reason as to which time there will be cracking. Maybe a fluctuation in my oven temperature while the cake is baking? Not sure.
I’ll try your suggestion next time….but, I’ll still have a fruit garnish on hand, just in case! :)