Brownie Mosaic Cheesecake

My first time making this I had high expectations, which this cake surpassed. It was so good. So, so good.  A little goes a long way and it’s visually impressive so this is a great celebration cake


So, although this cheesecake involves several steps it’s actually really easy.  We already made the brownie chunks yesterday, so what’s left is making the actual cheesecake batter, the crumb crust, and the chocolate ganache.  Starting with the crumb crust:

Step One: Crumb Crust
Adapted from Gourmet, 1999

The below includes quantities for a normal amount of crumb crust- a single portion, and a doubled amount.  I chose to double, because I like a lot of crust, and even then it didn’t seem like a lot.  The doubling amounts are written in parenthesis! I recommend doubling. 

1 1/2 cups (3 cups) oreos
1 1/2 cups(3 cups) oreos
5 tablespoons (10 tablespoons or 140 grams to double) unsalted butter*, melted
**1/8 cup (1/4 cup to double) sugar
1/8 (1/4 teaspoon to double) teaspoon salt
*I much prefer weighing butter then measuring it out into tablespoons…great timesaver! I recommend a kitchen scale. I’ll do a post on conversions for things like butter soon
**If you have seen the smitten kitchen recipe, I add a lot less sugar to the crust, it really doesn’t need the extra sugar. I recommend adding a little and tasting before adding more.

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.

Step Two: Cheesecake Filling
Adapted from the Three Cities of Spain Coffeehouse

3 packages cream cheese, softened (you need 670 grams, about 2 and 1/3 of the big Kraft packets)
4 large eggs
1 teaspoon vanilla
1 cup sugar
2 cups brownie cubes (from recipe above)

Make crumb crust as directed above for 24-centimeter cheesecake. Preheat oven to 350°F(175 C).

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.

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. Don’t forget to put your cheesecake pan on another shallow pan! A lot of butter from the crust leaked out in my case, which would have made a big mess in my oven.

When completely cool, top with following glaze:

Part Three: Ganache Glaze
Adapted from Smitten Kitchen

3 ounces bittersweet chocolate, broken up, or 1/2 cup chocolate morsels
2 ounces butter (60grams)
1/4 cup heavy cream
1/2 teaspoon vanilla extract
1 tablespoon confectioners sugar (I put even less, around 1/2 tablespoon)

Grind the chocolate into powder in the food processor, scald the butter and cream in a saucepan (or in a Pyrex cup in the microwave). Basically, it needs to be hot with a little steam coming off. With the machine running, pour the hot cream/butter mixture slowly through the feed tube onto the chocolate. Blend until completely smooth, stopping machine to scrape down sides once or twice. Add the extract and sugar and process until smooth. Spread over cheesecake while ganache is still warm. Chill until ready to serve.

You’ll find the original recipe without my changes here:

So good.


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Filed under Cheesecake, Desserts

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