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Brownie Cheesecake Recipe from BoardWalk Bakery


2 cups sugar
1 1/4 cups all-purpose flour
2/3 cup cocoa powder
1 1/2 teaspoons salt
1/2 teaspoon baking powder
5 eggs
2 sticks butter, melted
1/2 cup semi-sweet chocolate chips

3/4 cup sugar
3 tablespoons cornstarch
4 8-ounce boxes cream cheese
1 tablespoon lemon juice
2 teaspoons vanilla extract
2 eggs
2 tablespoons heavy cream
2 tablespoons sour cream

Yield: 12 servings


For brownies:

Preheat oven to 350°F. Grease a 13 x 9 x 2-inch baking pan.

Sift together sugar, flour, cocoa powder, salt and baking powder in a large mixing bowl.

Beat flour mixture and eggs on low speed using an electric mixer, scraping bowl occasionally and mixing until smooth. Slowly add melted butter and beat until just combined; do not overmix. Fold in chocolate chips.

Transfer batter to prepared baking pan. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Remove from oven and set aside to cool.

For cheesecake:

Preheat oven to 325°F. Cream sugar, cornstarch, and cream cheese in a large bowl using an electric mixer.

Add lemon juice and vanilla extract, mixing thoroughly. Add eggs one at a time, scraping the bowl with each addition. Fold in heavy cream and sour cream.

Spread batter on top of already baked brownies. Bake until cheesecake is lightly browned and firm, about 55-60 minutes.

Cool completely and refrigerate at least 1 hour before serving.



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