In one bite, it can do so many different things.
It will change your life.
It will change your perspective of everything.
It will make you question reality.
How can something taste so good?
It will impress your drama-queen manager who is always PMSing. Even if he's a guy.
It will make your boyfriend stop playing Fable 3 and Halo: Reach for more than just a potty break.
It will cause odd and excessive groaning/moaning noises from everyone that eats it.
It will make anyone who hates you, love you. Forever.
It pretty much brings all the boys to the yard. And not for milkshakes.
This cheesecake...is just far too much.
Smooth. Creamy. Sweet enough to balance out the brownies. Decadent enough to satisfy with one serving, but addicting enough to go back for more sometime around midnight when no one can see you lick it off the fork. Oh, and a chocolate wafer crust to top it all off.
Yeah. You can't really get better than this without enticing a heart attack on yourself.
The best part about this cheesecake is that it's easy. Sure, it includes some patience. But it's so very, very worth it. If you've got a big event coming up, or maybe just want to do something nice for someone... this is the way to go. Plus, it looks so impressive when you cut into it. The brownie chunks make such a beautiful pattern, it will make anyone "ooh" and "aah" all over again when they take a slice. Please, make this cheesecake. You won't regret it.
(recipe from Smitten Kitchen)
1 family-size box of brownie mix, baked as directed
1 9x13 pan of your favorite brownie recipe
(measurements to double crust in parenthesis)
1 1/2 cups or 5 ounces (3 cups or 10 ounces to double) finely ground cookies such as chocolate wafers. Or Chocolate Teddy Grahams.
5 tablespoons (10 tablespoons to double) unsalted butter, melted
1/3 cup (2/3 cup to double) sugar
1/8 (1/4 teaspoon to double) teaspoon salt
3 (8 ounce) packages cream cheese, softened
4 large eggs
1 teaspoon vanilla
1 cup sugar
2 cups brownie cubes
3 ounces bittersweet chocolate, broken up, or 1/2 cup chocolate morsels
2 ounces butter
1/4 cup heavy cream
1/2 teaspoon vanilla extract
1 tablespoon confectioners sugar
1. Bake brownies as directed on the box or bake your own recipe. Once brownies are cool, store in the refrigerator or freezer before you cut them for cleaner cuts.
2. Stir together crust ingredients and press onto bottom and 1 inch up side of a buttered 24-centimeter springform pan. Fill right away or chill up to 2 hours.
3. Make crumb crust as directed above for 24-centimeter cheesecake. Preheat oven to 350°F.
4. Make filling and bake cake: Beat cream cheese with an electric mixer until fluffy and add eggs, 1 at a time, then vanilla and sugar, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.
5. Fold brownie cubes in very gently and pour mixture into prepared pan. Put springform pan with crust in a shallow baking pan. Pour filling into crust and bake in baking pan (to catch drips) in middle of oven 45 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken.
When completely cool, top glaze.
7. Add the extract and sugar and process until smooth. Spread over cheesecake while ganache is still warm. Chill until ready to serve.