Skill required: Successful baker
Brownies for Cheesecake (Make them one day ahead or the night before.)
1 cup sifted all-purpose flour
3 tablespoons cocoa
1 stick unsalted butter
2 ounces unsweetened chocolate
1 teaspoon instant coffee
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
pinch salt
1 cup granulated sugar
2 large eggs
1. Adjust oven rack one-third up from bottom on oven and preheat to 350 degrees F.
2. Prepare 8" square cake pan by lining with foil and spraying with oil. Set aside.
3. Sift together flour and cocoa and set aside.
4. In heavy saucepan melt together butter and chocolate over low heat.
5. Remove from heat.
6. Stir in coffee, vanilla, almond extract, and salt.
7. Add sugar, mixing well.
8. Add eggs, one at a time, mixing well after each.
9. Add sifted ingredients and stir or mix.
10.Turn into prepared pan, smooth the top.
11.Bake 23-25 minutes or until toothpick comes out clean.
12.Remove from oven and let cool.
13.Freeze overnight. Cut into quarters. One quarter will be left over for breakfast for you tomorrow! The remaining three quarters should be cut into 1/2" dice.
14.Return to freezer until ready to go into cheesecake.
Cheesecake:
2 pounds cream cheese, room temp.
1 teaspoon vanilla extract
pinch salt
1 1/2 cups sugar
4 large eggs
1. Preheat oven to 350 degrees F.
2. Generously butter 8" springform pan.
3. Triple wrap with heavy duty aluminum foil and crush around edges of pan, sealing the pan inside. (You will be setting the springform pan into another pan of water and need to make sure it is watertight.) Set inside larger pan.
4. In large bowl of electric mixer, beat cream cheese until fluffy.
5. Scrape frequently with spatula to avoid lumps.
6. Add vanilla, salt and sugar.
7. Beat well until you are sure it is thoroughly mixed,with no lumps remaining.
8. On moderately low speed, add eggs, one at a time, beating only until incorporated. Don't overbeat.
9. Remove bowl from mixer.
10.Pour enough mixture into the pan to make a layer about 1/2" thick.
11.Add the cold diced brownies, and pour the remaining batter over them. Smooth top.
12.Pour 2 cups or so of water into larger pan that is around the springform pan.
13.Bake for 1 1/2 hrs.
14.Cool at least 4-5 hours.
15.Serve upside down.
Optional: Decorate the top with fudge sauce drizzled in a swirled pattern.
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