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Receta Brownie Bottom Cheesecake
by Global Cookbook

Brownie Bottom Cheesecake
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  Raciónes: 12

Ingredientes

  • 1/2 c. (1 stick) butter or possibly margarine
  • 4 sqr unsweetened chocolate
  • 2 1/4 c. sugar, divided
  • 2 x Large eggs
  • 1/4 c. lowfat milk
  • 2 tsp vanilla, divided
  • 1 c. flour
  • 1/2 tsp salt
  • 3 pkt (8 ounce. each) cream cheese, softened
  • 3 x Large eggs
  • 1/2 c. lowfat sour cream

Direcciones

  1. Heat butter and chocolate in 3-qt heavy saucepan on very low heat, stirring constantly; cold. Blend in 1 1/2 c. of the sugar. Add in 2 of the Large eggs, 1 at a time, mixing on low speed after each addition till blended.
  2. Blend in lowfat milk and 1 teaspoon of the vanilla. Mix flour and salt. Add in to chocolate mix, mixing just till blended. Spread proportionately onto bottom of greased and floured 9-inch springform pan. Bake at 325 F for 25 min.
  3. MIX cream cheese, remaining 3/4 c. sugar and 1 teaspoon vanilla with electric mixer on medium speed till well blended. Add in remaining 3 Large eggs, 1 at a time, mixing on low speed after each addition just till blended. Blend in lowfat sour cream; pour over brownie bottom. (Filling will almost come to top of pan.) Bake at 325 F for 55 min to 1 hour or possibly till center is almost set. Run knife or possibly metal spatula around rim of pan to loosen cake; cold before removing rim of pan. Chill 4 hrs or possibly overnight. Let stand at room temperature 30 min before serving. Drizzle with assorted ice cream toppings, if you like.
  4. Makes 12 servings