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MICROWAVE UPSIDE DOWN DOUBLE CHOCOLATE CHEESECAKE
FUDGE BROWNIE BATTER
2 oz Chocolate
1/2 c Butter.
2 Eggs,
1 c Sugar
1 ts Vanilla
1/2 c Flour,
1/4 c Chopped walnuts,
FILLING:
1 c Semisweet chocolate chips
1/3 c Milk
24 oz Cream cheese,
1 c Sugar
4 Eggs
2 tb Vanilla
CHOCOLATE GANACHE
1 1/2 c Chocolate chips
1/3 c Whipping cream.
2 tb Vanilla
2 tb Corn syrup.
In microwave-safe glass bowl, melt chocolate chips with milk in microwave oven on high (100%) power 1 to 1 1/2 minutes or until smooth when stirred. Set aside. Meanwhile, in large bowl of electric mixer, beat cream cheese and sugar until smooth. Beat in eggs until well blended. Beat in melted chocolate mixture and whiskey until thoroughly blended. Spoon into buttered 9-inch springform pan. Bake in preheated 400-degree oven 15 minutes; reduce oven temperature to 350 degrees and continue baking 15 minutes. Remove from oven and carefully spoon on Fudge Brownie Batter evenly, starting at edges and working toward center. Return to 350- degree oven and bake another 35 to 40 minutes or until toothpick inserted in center comes out almost clean. Cool completely; refrigerate until thoroughly chilled. Remove sides of pan from cake. Spread Chocolate Ganache evenly over top of cake. Return to refrigerator and chill until ganache is set. Makes 1 cheesecake, 10 to 12 servings. Fudge Brownie Batter In large microwave-safe glass bowl, combine 2 squares (1 ounce EACH) unsweetened chocolate with 1/2 c (1 stick) butter. Microwave on high (100%) power 1 to 1 1/2 minutes or until smooth when stirred. Beat in 2 eggs, 1 c sugar and 1 teaspoon vanilla until thoroughly blended. Stir in 1/2 c flour, blending well. Stir in 1/4 c chopped walnuts, if desired. Spread evenly over partially baked cheesecake. Chocolate Ganache In large microwave-safe glass bowl, combine 1 1/2 cups chocolate chips and 1/3 c whipping cream. Microwave on high (100%) power 1 to 1 1/2 minutes or until smooth when stirred. Stir in 2 tb Jack Daniel's whiskey and 2 tb corn syrup. Refrigerate until mixture thickens to spreading consistency. Spread evenly over top of brownie topped cheesecake.
CINDERELLA CHEESECAKE
BROWNIE CRUST:
3 oz Unsweetened Chocolate Chopped
1/4 c Unsalted Butter -cut in sm Pieces
1/2 c Flour
1/8 ts Baking Powder
2 Eggs
1 c Light Brown Sugar -firmly Packed
1 1/2 ts Vanilla
2 oz Semisweet Chocolate -Finely chopped
FILLING:
8 oz Cream Cheese -softened
1/2 c Light Brown Sugar -firmlyPacked
3 Eggs
1/2 c Sour Cream
1 1/3 c Creamy Peanut Butter
1/4 c Flour
TOPPING:
3/4 c Sour Cream
3 ts Sugar
For the crust: Preheat oven to 350. Grease a 9-inch springform pan. Dust with flour. Melt unsweetened chocolate and butter in small saucepan over low heat. Cool. Beat eggs and sugar in medium bowl until slowly dissolving ribbon forms when beater are lifted, about 4 minutes. Beat in melted chocolate mixture, vanilla, and chopped chocolate. Add flour and baking powder. Mix until just blended--do not overbeat. Spread 1 cup brownie batter over bottom of pan. Bake until firm, about 17 minutes. Cool baked crust in freezer for about 15 minutes. Maintain oven temperature.
For the filling: Blend cream cheese and sugar until smooth. Add eggs and sour cream. Add peanut butter and flour. Using small knife, spread remaining brownie batter around the sides of the pan, sealing batter to bottom crust. Pour in filling, which will not be as high as brownie batter. Bake until center of cheesecake is gently set and brownie sides have fallen to form a ring around the filling. (About 50 minutes)
For topping: Blend sour cream and sugar. Spread on top of cheesecake to within 3/4 inch of edge. Bake cheesecake 3 more minutes.
Thank you
