Thursday, January 8, 2009

Brownie Mosaic Cheesecake

Last year Chelle and Annie made this amazing looking cheesecake; once I saw it I knew that I had to make it. Only problem was that I needed a reason to make it. The in-laws were over for dinner last night and I decided that would be the perfect opportunity to make this cheesecake.


This cheesecake consists of 4 parts; fudgy brownies, chocolate cookie crust, rich velvety cheesecake, and a chocolate ganache glaze. Although this recipe had 4 different parts it was no harder than making any other cheesecake, the directions were straight forward and simple to follow. I think that the brownie recipe could be halved, it made double the amount needed for the cheesecake. On the other hand I think the cookie crust should be doubled. It was a perfect crust with lots of butter to help keep it together.


I made the brownies and cheesecake the first day, then I placed the cooled baked cheesecake in the fridge overnight to set up. The next morning I made and topped the cheesecake with the ganache glaze and stored it in the fridge for a few hours to set the chocolate.


This cheesecake was outstanding. With all the chocolate involved one would think it would be overly rich and indulgent but it really was not. The cheesecake was smooth and velvety with the perfect amount of richness. I will definitely make this cheesecake again, especially if I am looking for a dessert to impress.

Brownie Mosaic Cheesecake
As seen on
Annie's Eats and Brown Eyed Baker; originally from Smitten Kitchen

For the Brownies
Ingredients
4 ounces unsweetened chocolate
3/4 cup (1 1/2 sticks) unsalted butter
13/4 cups sugar
3 eggs
1 teaspoon vanilla
1/2 teaspoon salt
1 cup flour

Directions
Preheat oven to 350°F. Line 13×9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil.

Microwave chocolate and butter in large microwaveable bowl on high 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and salt; mix well. Spread into prepared pan.

Bake 30 to 35 minute or until toothpick inserted in center comes out with fudgy crumbs (be careful not to over bake). Cool in pan on wire rack. Remove brownies from pan, using foil handles.

Cool brownies, then cut them into 3/4- to 1-inch squares for use in the cheesecake. You will have more than the two cups of cubes, loosely measured, than you will need, and I’m sorry, you’re just going to have to decide for yourself what to do with the extra. Add cubes to cake batter as directed below.

For the Crumb Crust
(if you like a lot of crust, go ahead and double this)
Ingredients
11/2 cups or 5 ounces finely ground Oreos, or other chocolate cookie
5 tablespoons unsalted butter, melted
1/3 cup granulated sugar
1/8 teaspoon salt

Directions
Stir together ingredients and press into bottom and 1 inch up side of a buttered 10″ springform pan. Fill right away or chill for up to 2 hours.

For the Cheesecake
Ingredients
3 (8-oz) packages of cream cheese, softened
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla

Directions
Make crumb crust as directed above for 10-inch cheesecake. Preheat oven to 350°F.
Beat together cream cheese and sugar with an electric mixer until fluffy. Add eggs, 1 at a time, then vanilla, 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.

When completely cool, top with following glaze.

For the Ganache Glaze
Ingredients
3 oz. bittersweet chocolate, finely chopped
4 tablespoons (½ stick) unsalted butter
¼ cup heavy cream
½ teaspoon vanilla
1 tablespoon powdered sugar

Directions
Place finely chopped chocolate in a medium size mixing bowl. Scald the butter and cream together in a saucepan (or in the microwave on high for 1 minute). Pour the cream mixture over the chocolate and stir until the chocolate is completely melted. Whisk in vanilla and then whisk in powdered sugar until smooth. Spread over cheesecake while ganache is still warm.
Chill the cheesecake until ready to serve.

18 comments:

Laure said...

So pretty! Looks delicious!!!

Carrie said...

Wow! That looks amazing!!!! YUMMY

Bob said...

Holy crap, that looks spectacular. I bet it was wicked good. :)

Michele said...

That looks great! I think I gained weight just looking at it!

Jen said...

I've had this starred forever. I really need to make it!

Colleen said...

Ooh this looks perfect for my get-together next week!

Kristen616 said...

Wow that looks just heavenly!!!

Amber said...

I just ate lunch and am drooling over that cheesecake. haha

That Girl said...

That's it, I just decided I'm making cheesecake tomorrow.

culinography said...

THAT is a thing of beauty!

Joelen said...

Gorgeous pics! What a fabulous cheesecake... I so want to make this!

madebymel said...

Oh wow, cheesecake and brownies combined into one dessert! I am sure this was amazing!

annieseats said...

Excellent pictures! I'm so glad you enjoyed it. You really can't go wrong with the combo of brownies and cheesecake!

Chelle said...

Awesome, awesome pictures! So glad you liked this cheesecake, I need to make it again!

katskitchen said...

This looks awesome! I love chocolate and oreo and cheesecake, perfect!

Olivia said...

I'm bookmarking this recipe to make for my next cheesecake. Yum, brownies and cheesecake sounds so good.

Anonymous said...

One word: WOW! I am making this for a wedding and would like to get it ready in advance. Do you think I could put it in the freezer for a couple of weeks? Before or after adding the ganache on top? And how many days in advance could I make it if I just put it in the fridge?

~Amber~ said...

Dear Anonymous

Cheesecake freezes wonderfully so you could freeze it a month or so before the wedding. I would probably freeze it without the ganache just to make sure it does not get messed up. It is quick to put a layer of that on top. I would keep the cheesecake in the fridge no longer than a week.