Sunday, May 31, 2009

Brownie-Bottom Lemon Cheesecake

Cheesecake is one of those things that I was always afraid to try to make. Mainly because most of the homemade cheesecakes (made by other people) I had tried in my earlier years were disgusting. But last December I ran across a chocolate cheesecake recipe that looked incredibly easy and it turned out great. Then this past January I made a Baileys Cheesecake for my brother-in-law and that turned out great too! With this latest cheesecake success under my belt (literally) I'm starting to think that cheesecake isn't so hard after all!

This one takes a little bit longer just because of the brownie part but it is WELL worth the effort!
Here's the link to the original recipe from Bon Appetit magazine.

6 Tb flour
1 ½ tsp unsweetened cocoa powder
1/8 teaspoon salt
3 oz bittersweet chocolate, chopped
¼ cup unsalted butter
¾ cup sugar
¼ cup (packed) golden brown sugar
1 large egg
½ tsp vanilla extract

Preheat oven to 350°F. Spray inside of 9-inch-diameter spring form pan with 2 3/4-inch- to 3-inch-high sides with nonstick spray. Whisk flour, cocoa, and salt in small bowl; set aside. Combine chocolate and butter in medium metal bowl; place bowl over saucepan of simmering water and stir until melted and smooth. Remove bowl from over water. Add both sugars to chocolate mixture and whisk until blended. Let cool until mixture is barely lukewarm, about 10 minutes. Whisk egg and vanilla into chocolate mixture. Fold flour mixture into chocolate mixture. Spread brownie batter evenly over bottom of prepared pan.
Bake brownie crust until top looks slightly cracked and tester inserted into center comes out with some moist crumbs attached, about 20 minutes. Transfer pan to rack; cool crust to room temperature, about 30 minutes.

40 ounces cream cheese, room temp
1 ¾ cups sugar
2 Tb all purpose flour
1 Tb finely grated lemon peel
4 tsp fresh lemon juice
5 large eggs
2 large egg yolks
½ cup sour cream
¼ cup heavy whipping cream

Place pan with cooled crust on rimmed baking sheet. Using electric mixer, beat cream cheese in large bowl until smooth. Add sugar, flour, lemon peel, and lemon juice; beat until smooth. Add eggs and yolks, one at a time, beating just until incorporated after each addition. Beat in ½ cup sour cream and whipping cream. Pour filling over brownie crust in pan; smooth top.

Bake cake until puffed, light golden, and set around edges (center will still move slightly when pan is gently shaken), about 1 hour 20 minutes. Remove cake from oven. Maintain oven temperature.

Spoon 1 cup sour cream in dollops over top of cake, then spread evenly over top. Return cake to oven and bake 5 minutes. Run small sharp knife around sides of cake to loosen. Place pan with cake directly in refrigerator and chill uncovered overnight (cake will sink). Garnish top edge of cake with chocolate curls.

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