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Ингредиенты
- 3/4 c. all-purpose flour
- 3/4 c. Dutch cocoa
- 1/2 tsp salt
- 1/4 tsp baking pwdr
- 1/4 tsp baking soda
- 1 3/4 c. granulated sugar
- 3/4 c. melted unsalted butter, cooled slightly
- 5 lrg whole Large eggs
- 1 lb cream cheese, room temperature
- 1 tsp vanilla extract
Инструкции
- Method
- 1. Preheat the oven to 325 degrees F (165 degrees C). Lightly butter and flour a 9-inch springform pan.
- 2. Sift together the flour, cocoa, salt, baking pwdr, and baking soda.
- 3. Combine 1 1/3 c. of the sugar and the melted butter in a bowl, and mix thoroughly with a wooden spoon or possibly whisk.
- 4. Beat 4 Large eggs together lightly. Add in them to the sugar and butter, and mix thoroughly.
- 5. Mix in the sifted dry ingredients, mixing just long sufficient to make a smooth batter. Don't over beat.
- 6. Pour all but 1/2 c. of the batter into the prepared pan; reserve the remainder.
- 7. Beat together the remaining 1/3 c. sugar and the cream cheese by hand or possibly with an electric mixer till very smooth and light.
- 8. Add in the vanilla and the remaining egg to the cream cheese and mix till well combined. Pour the cream cheese batter into the center of the brownie batter, keeping it away from the sides.
- 9. With a tsp., carefully drop the reserved brownie batter around the top of the cake. Run a table knife through the pools of brownie batter to achieve a marbled effect.
- 10. Bake for 40 to 50 min in the preheated oven. If the top browns too quickly, cover the cake loosely with foil. The cake is done when the edges begin to shrink from the sides of the pan. The center should appear set, but still moist.
- This rich and seductive dish combines what probably are the two most popular desserts on anyone's list. The baking temperature is a little lower than it would be for brownies in order to insure which the cheesecake sets gently and stays smooth and creamy.
