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Categories:Viewed: 10 - Published at: 8 years ago
Ingredients
- 3 1/2 ounces unsweetened chocolate
- 8 tablespoons butter (see note)
- 1 cup sugar
- 3 whole eggs
- 1/2 cup all-purpose flour
- 1 lb cream cheese (cold)
- 1/2 cup sugar
- 1 large egg
- 1 large egg yolk
- 1 1/2 teaspoons fresh lemon juice
Method
- Preheat oven to 300 degrees.
- Lightly greas 9" pan or line with parchment paper.
- FOR THE BROWNIE.
- Melt chocolate and butter in double broiler and allow to cool.
- Beat 1 cup sugar and 3 whole eggs in mixing bowl until pale yellow for 2 minutes.
- Add flour at low speed for 5 seconds.
- Add cooled chocolate mixture at low speed and blend until mixed for 15 seconds.
- Spread batter evenly in prepared pan and place in freezer for 10 minutes.
- FOR THE CHEESECAKE;.
- Place cream cheese, 1/2 cup sugar, 1 whole egg, 1 large egg yolk and lemon juice in food processor and process until smooth, 1 minute.
- Remove pan from freezer and spoon cheesecake mixture over brownie mixture using a spatula.
- DO NOT mix the two together.
- Bake on the center rack of the oven about 1 hour and 5 to 10 minutes until top is set and center is just about level with edges.
- Cool for 30 minutes.
- Cut in pan with a sharp knife dipped in hot water before each cut.
- Refrigerate in pan covered with plastic wrap for up to two days.
- After that, layer them in airtight plastic containers for another two days in refrigerator or up to two weeks in freezer.
- Note: The butter amount was inadvertently omitted from the recipe when published. Other similiar recipes indicate the amount I posted is correct.
