BROWNIE MOSAIC CHEESECAKE

Brian, my husband, loves cheesecake. It is always his birthday request. Always. Which is why I have, like, 100 different cheesecake recipes posted here and there.

However, this Brownie Mosaic Cheesecake is his favorite, if only evidenced by the fact that this is the one and only cheesecake that has made a repeat appearance on his birthday.

I mean, what’s not to love? Smooth, creamy cheesecake surrounding decadent, fudgey brownie bites, and smothered in a rich chocolate ganache. Really. Be still my heart.

I posted this cheesecake over three years ago when the blog was new and my pictures were b.a.d. I’ve since deleted that post and am honoring this glorious, phenomenal cheesecake with better pictures and a new post.

Stunning, delicious and absolutely one of the best cheesecakes known to man, this Brownie Mosaic cheesecake needs to be made immediately by someone other than me.

INGREDIENTS
BROWNIES:

•  4 ounces unsweetened chocolate, chopped
•  3/4 cup (1 1/2 sticks) butter
•  1 3/4 cups granulated sugar
•  3 large eggs
•  1 teaspoon vanilla
•  1/2 teaspoon salt
•  1 cup all-purpose flour

CRUMB CRUST:

•  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) butter, melted
•  1/3 cup (2/3 cup to double) granulated sugar
•  1/8 (1/4 teaspoon to double) teaspoon salt

CHEESECAKE:

•  3 (8 ounce) packages cream cheese, softened
•  4 large eggs
•  1 teaspoon vanilla
•  1 cup sugar
•  2 cups chilled brownie cubes (from recipe above)

GANACHE:

•  3 ounces bittersweet or semisweet chocolate, finely chopped (can use 1/2 cup chocolate chips)
•  4 tablespoons butter
•  1/4 cup heavy cream
•  1/2 teaspoon vanilla extract
•  1 tablespoon confectioners sugar

INSTRUCTIONS

1. For the brownies, preheat the oven to 350°F. Line a 13×9-inch baking pan with foil, with the ends of foil extending over the two short sides of the pan. Lightly grease foil. In a large microwaveable bowl, microwave the chocolate and butter on high for one minute. Stir. Repeat the process at 50% power until the chocolate is completely melted and the mixture is smooth. Stir in the sugar. Blend in the eggs and vanilla. Add the flour and salt, stirring to mix well. Spread the batter evenly in the prepared pan.
2. Bake the brownies for 28-30 minutes until a toothpick inserted in the center comes out with moist crumbs. Do not overbake! Cool the brownies in the pan on a wire rack. Once cool, use the foil handles to remove the brownies. Refrigerate the brownies until chilled (1-2 hours) and cut into 3/4- to 1-inch cubes. Refrigerate the cubes until ready to fold into the cheesecake. You'll have more brownie cubes than needed in the cheesecake recipe so use your best judgment about what to do with those leftover brownie babies.
3. ..........................................

for full recipes please see : www.melskitchencafe.com

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