Hot Fudge Cheesecake with Brownie Crust

Ingredients

Brownie Crust

  • 3 oz. (85 grams) unsweetened chocolate (not bittersweet/semi/milk)
  • 1 stick (113 grams) unsalted butter
  • 1 1/3 cup (270 grams) sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • ⅔ cup all-purpose flour

Cheesecake Filling

  • 40 oz. (1200 grams) cream cheese, room temperature
  • 1 3/4 cups (350 grams) sugar
  • 3 Tbsp (23 grams) all-purpose flour
  • 5 large eggs
  • 2 large egg yolks
  • ½ tsp vanilla extract

Hot Fudge Sauce

  • ⅔ cup (160 ml) heavy cream (or half and half)
  • ½ cup (150 ml) light corn syrup
  • ⅓ cup (65 grams) light brown sugar
  • ¼ cup (25 grams) cocoa powder
  • ¼ tsp salt
  • 6 oz. (160 grams) chocolate, finely chopped and divided – used a mixture of milk and bittersweet
  • 2 Tbsp (28 grams) unsalted butter
  • 1 tsp pure vanilla extract

 

Instruction

Brownie Crust

  1. Line a 9inch springform pan’s removable base with parchment paper. Butter sides or spray with cooking spray.
  2. Preheat oven to 350 F (180 C).
  3. Melt butter and chocolate in a double boiler or microwave. Stir in sugar  (it will be rather grainy).
  4. Whisk in eggs and vanilla.
  5. Whisk together salt and flour.
  6. Fold dry ingredients into wet ingredients. DO NOT OVERMIX.
  7. Bake for about 20 to 25 minutes.

Cheesecake Filling

  1. Preheat oven to 325 F (160 C).
  2. Cream cheese + sugar + flour –> beat until smooth.
  3. Add vanilla and eggs one at a time.
  4. To bake cheesecake in a water bath, double wrap springform pan in heavy duty aluminum foil.
  5. Pour filling into crust.
  6. Pour enough hot water into roasting pan to reach about ½ way up the sides of springform pan.
  7. Bake for about 75 to 90 minutes until top of cheesecake is browned/golden.
  8. Let cool completely on wire rack and then transfer cake to fridge and chill completely for at least 6 hours.

PS: I made only half portion only because geez 1200 grams is sooooo much fat x_x

Hot Fudge Sauce

  1. Heavy cream (or half and half) + corn syrup + brown sugar + cocoa powder + salt + and 3 oz. (80 grams) of chopped chocolate –> in a saucapan, over medium heat, until mixture comes to a boil
  2. Decrease heat and cook mixture at a low boil for 5 minutes, stirring occasionally.
  3. Remove from heat, stir in butter + vanilla +  3 oz. (80 grams) of chopped chocolate and stir until smooth.

I used another recipe for the sauce.

 

Okay I failed the hot fudge sauce I know guys, I know.

img_4592

I wanted to cut and make a pretty strawberry but failed. Again.

Source: forkvsspoon (cakehor fudge)

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