Special Treats: Brownie Mosaic Cheesecake

Yesterday I baked one of THE most delicious things I have EVER baked: A Brownie Mosaic Cheesecake! It's basically composed of an oreo crust, cheesecake feeling with brownie chunks inside (Oh, yes... I said brownies), topped with a chocolate ganache layer. OOOOMMMMGGG! All I have to say is: YUM!

This delicious experience starts off by baking a batch of chocolate brownies. BTW, these brownies are the best I have baked so far, so I would recommend this recipe for sure! Although, I did use Ghirardelli chocolate so that could have been part of the reason why they turned out so good :)

The brownies had a crunchy border but were fudgy and gooey in the middle... Mmmm, just the way I like it.

Then I crushed Oreos to make the oreo crust for the cheesecake pie. Next I mixed up the batter and got them babies in the oven.

I made a small round cheesecake and a small heart shaped cheesecake instead of one big round one as the recipe recommends.

This is the first time I EVER make cheesecake, so I was sorda nervous... but they turned out wonderful!

Once the Cheesecake cooled off, I poured the liquid chocolate over the top. (This post is making me so hungry right now btw!)

I love the way the top of the cheesecake was sorda like a pool with walls that held the liquid chocolate perfectly.

Once the chocolate is cooled in the refrigerator for a while, this delicious dessert is all done and ready to be devoured!

When you bite this cake, you first taste the soft and gooey cheesecake, then you taste the chocolate on top (which tastes great without being too sweet), then you are surprised by a chunk of brownie, and finally you reach the Oreo crust to give you a lovely crunch... I know, we are ALL hungry now... sorry guys :)

The BEST part is to encounter a HUGE chunk of brownie like this one:

HEAVEN!

Recipe: Brownie Mosaic Cheesecake

Source: I got the recipe from Bakergirl, but the original source is Browneyedbaker

Part 1: Brownies

4 ounces unsweetened chocolate
3/4 cup (1 1/2 sticks) unsalted butter
1 3/4 cup sugar
3 eggs
1 teaspoon vanilla
1/2 teaspoon salt
1 cup flour

Preheat oven to 350°F. Line a 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil.

Microwave chocolate and butter in large microwaveable bowl on high 2 minutes, or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and salt; mix well. Spread into prepared pan.

Bake 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs (do not overbake). Cool in pan on wire rack. Remove brownies from pan using foil handles.

Cool brownies, then cut them into 3/4- to 1-inch squares for use in the cheesecake (using a pizza cutter works best). Loosely measure out 2 cups of brownies cubes and add to cake batter as directed below. Eat extra brownies for breakfast.

Part 2: Oreo crust

1 1/2 cups finely ground Oreos

5 tablespoons unsalted butter, melted

1/3 cup sugar

1/8 teaspoon salt

Stir together ingredients and press into bottom and 1 inch up sides of a buttered 10-inch springform pan. Fill right away or chill for up to 2 hours.

Part 3: Cheesecake

3 (8-ounce) packages of cream cheese, softened

1 cup sugar

4 large eggs

1 teaspoon vanilla
2 cups of brownie cubes

Make crumb crust as directed above for 10-inch cheesecake. Preheat oven to 350°F.

Beat together cream cheese and sugar with an electric mixer until fluffy. Add eggs, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.

Fold 2 cups of brownie cubes in very gently and pour mixture into prepared pan. Put springform pan with crust in a shallow baking pan. Bake in baking pan (to catch drips) in middle of oven for 45 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken.

When completely cool, top with following glaze.

Part 4: Ganache Glaze

3 ounces bittersweet chocolate, finely chopped
4 tablespoon (1/2 stick) unsalted butter
1/4 cup heavy cream
1/2 teaspoon vanilla
1 tablespoon powdered sugar

Place finely chopped chocolate in a medium size mixing bowl. Scald the butter and cream together in a saucepan (or in the microwave on high for 1 minute). Pour the cream mixture over the chocolate and stir until the chocolate is completely melted. Whisk in vanilla and then whisk in powdered sugar until smooth. Spread over cheesecake while ganache is still warm. Chill until ready to serve.

This cake was over the top good. My dad said it was the best thing I have baked so far by a whole lot. Yai!