Brownie Bottom Cheesecake Bars #2

Total Time: 4 hrs 45 mins Preparation Time: 45 mins Cook Time: 4 hrs

Ingredients

• Servings: 16
• 1/3 cup semi-sweet chocolate chips
• 1 1/3 cups granulated sugar
• 1 cup butter, melted
• 3 eggs
• 1 cup cake flour
• 3 tablespoons cocoa powder
• 21 ounces cream cheese, at room temperature
• 3/4 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 4 cups semisweet chocolate, chopped (56 percent)
• 10 pasteurized egg yolks
• 1/2 cup granulated sugar
• 3 cups heavy cream

Recipe

• 1 to prepare the brownie:.
• 2 preheat oven to 300º f.
• 3 line a 10" springform pan or a 10" baking pan with 3" sides with parchment paper and spray the sides with cooking spray.
• 4 in a large bowl, combine chocolate chips and sugar. add melted butter and mix with an electric mixer for 2-3 minutes.
• 5 add the eggs one at a time and stir after each addition until well-combined.
• 6 sift the cake flour and cocoa and add to the mixture.
• 7 scrape the sides of the bowl and beaters to combine.
• 8 mix until it is a smooth paste.
• 9 pour into the baking pan and bake for 45 minutes, or until the center springs back when pressed.
• 10 let the brownie cool completely, then run a knife around the edges to loosen and remove from pan.
• 11 turn upside down into a clean 10-inch baking pan with 3-inch sides lined with parchment or a similar size springform pan.
• 12 to prepare the cheesecake:.
• 13 preheat oven to 285º f.
• 14 with an electric mixer, beat cream cheese. add sugar and continue to mix.
• 15 scrape the sides of the bowl and beaters to combine and eliminate lumps.
• 16 add the eggs one at a time and stir after each addition.
• 17 add vanilla extract and mix 1 minute.
• 18 pour on top of the cooked brownie in cake pan.
• 19 bake the cheesecake/brownie on a rimmed sheet or baking pan in a 1/2" water bath for 45 minutes.
• 20 the top should feel firm to the touch.
• 21 let cool completely.
• 22 to prepare the chocolate mousse:.
• 23 in a double boiler or bowl over simmering water, melt the chocolate.
• 24 in a separate bowl, beat the egg yolks and sugar with an electric mixer until light and fluffy.
• 25 slowly alternate the addition of cream and melted chocolate to the egg yolks.
• 26 beat until soft peaks form.
• 27 pour the chocolate mousse on top of the cheesecake (you might have some extra mousse).
• 28 smooth the surface to avoid air pockets.
• 29 refrigerate until the mousse sets, about 3 hours.
• 30 if not using a springform pan, run a knife around the edges to loosen.
• 31 heat the bottom and the sides of the pan on the stovetop for a few seconds.
• 32 turn it upside down on a piece of plastic and cardboard.
• 33 shake the pan, and the cake should slowly come out.
• 34 flip it back on a piece of cardboard or serving plate and remove the plastic.
• 35 note: this part would be easier if using a springform pan.