Brownie Cheesecake

• Vegetarian

• Refrigerated

  • 5 Egg

• Baking & Spices

  • 3/4 cup All-purpose flour
  • 3/4 cup Bittersweet chocolate chips
  • 3/4 cup Granulated sugar
  • 1/2 tsp Vanilla

• Dairy

  • 4 oz Butter, unsalted
  • 16 oz Cream cheese
  • 6 oz Yogurt

Found on delishplan.com

Ingredients

• 3/4 cup bittersweet chocolate chips
• 4 oz unsalted butter, diced
• 1/2 cup granulated sugar
• 2 eggs, beaten
• 2 oz yogurt (original flavor)
• 3/4 cup all purpose flour
• 16 oz cream cheese, softened
• 1/3 cup granulated sugar
• 3 eggs, beaten
• 1/2 teaspoon vanilla
• 4 oz yogurt (original flavor)

Directions

• Lets make the brownie first. Preheat oven to 350°F.
• Place chocolate chips and butter in the inner pot of Tatung Rice Cooker and Steamer. Steam for 5 minutes till melted. Stir occasionally. Dont have the steamer? No problem. Just combine chocolate chips and butter in a large bowl and microwave for 0.5 - 1 minute or until the chocolate and butter are completely melted.
• Remove from heat. Add sugar and mix well.
• Add eggs and yogurt. Stir until even.
• Now, sift flour into the same pot/bowl. Keep stirring until the flour is gone and the brownie mixture is smooth.
• Prepare a 9x2 cake pan. Scoop the brownie mixture into the prepared cake pan. Flatten the surface with the back of a spoon.
• Bake at 350°F for 18 minutes. When the brownie is done, dont worry if you see some part of the brownie surface is raised. It will go back down when its cool.
• While the brownie is in your oven. Lets prepare the cheesecake mixture. In a large bowl, beat softened cream cheese with granulated sugar fluffy.
• Add eggs and vanilla. Stir well.
• Stir in yogurt and mix well.
• Slowly pour the cheesecake mixture on top of the brownie in the same cake pan. You dont have to wait until the brownie is completely cooled down to do this.
• Hold the cake pan with both of your hands and lightly drop it on your kitchen counter covered with a cloth. Repeat this step a couple times in order to push the air in the cake pan out.
• Return the cake pan to the oven. Bake at 320°F for 30-40 minutes until cheesecake is solidified and the surface turns into light golden.
• Let cool. Refrigerate for at least 4 hours or over night.
• When ready to serve, remove the brownie cheesecake from the cake pan. Drizzle with melted chocolate (optional). Go cut yourself a big slice and enjoy!