Struck by the strong urge to not do my school work, I decided that a much better way to spend my time would be by baking something. So without much hesitation at all, I decided to try my hand at some cheesecake brownies from my trusty old Joy Of Cooking.
Can you ask for anything better than the combination of brownies and cheesecake? I'm still trying to come up with something...maybe brownie ice cream? But thats a whole other post.
courtesy of the Joy Of Cooking
Preheat oven to 350 degrees Fahrenheit. Line an 8x8 inch pan with greased foil, allowing excess to hang over the edge.
Whisk together in a bowl and then set aside:
1 cup flour
1/4 teaspoon salt
1/4 teaspoon baking soda
Melt in the microwave in 30 second installments:
6 ounces bittersweet chocolates
4 tablespoons unsalted butter
Let cool 'til barely warm. Add until well blended:
2/3 cup sugar
2 1/2 teaspoons vanilla
Beat in one at a time until well combined:
2 large eggs
2 tablespoons light corn syrup
Stir the flour mixture into the chocolate mixture until well blended and smooth. Scrape into the prepared pan. Bake 12 minutes.
Meanwhile, combine in a food processor until well blended:
12 ounces cream cheese, softened and cut into chunks
1/2 cup sugar
2 tablespoons unsalted butter, melted
1 large egg
1 teaspoon vanilla
1/4 teaspoon finely grated lemon zest.
Spread evenly over the chocolate layer. Reduce oven temperature to 325 degrees Fahrenheit. Bake until cheesecake is lightly browned and set in the middle, about 32 to 36 minutes. Cool completely, place in the fridge until well chilled. Remove from pan with overhanging foil, and cut into bars.