Prop Styling and Photography: Chay Berger
Food Prep: Leah Hamaoui

Classic New York-style cheesecake meets fudgy, decadent brownie. The result is nothing short of spectacular

SERVES 16

Fudgy Brownies

• 7 oz (200 g) good-quality chocolate (I used Noblesse)
• ½ cup oil
• 3 Tbsp cocoa
• 3 eggs
• 1¼ cups sugar
• 2 tsp vanilla extract
• ½ tsp sea salt
• 1 cup flour

Cheesecake Filling

• 4 8-oz (225-g) pkgs brick cream cheese, at room temperature
• 1⅓ cups sugar
• ½ tsp salt
• 2 tsp vanilla extract
• 2 Tbsp amaretto liqueur
• 4 eggs, at room temperature
• 1⅓ cups Mehadrin Sour Cream, at room temperature

Chocolate Ganache

• 4 oz (110 g) semi-sweet chocolate chips
• 2½ Tbsp amaretto liqueur
• 2½ Tbsp heavy cream
• 2–3 pieces frozen chocolate chip cookie dough, for garnish

Preheat oven to 350°F (175°C). Grease and flour a 9-inch (23-cm) round springform pan. Place parchment paper on the bottom of a 9-inch (23-cm) round pan and spray the parchment paper. Grease and flour a loaf pan as well.

To prepare the fudgy brownies, melt the chocolate, oil, and cocoa in a double boiler. Stir until smooth. Alternatively, microwave at 20-second intervals, stirring in between, and set aside when smooth and glossy.

Whisk eggs, sugar, vanilla, and salt in a medium bowl until slightly thick. Slowly add the chocolate mixture followed by the flour. Continue to whisk until thoroughly combined.

Transfer one cup of batter to the bottom of the springform pan. Use an offset spatula to smooth it out.

Spread the remainder on the bottom of the small loaf pan. Bake for 20–25 minutes until set. Set aside to cool.

Reduce heat to 325°F (160°C).

Beat the cream cheese on medium speed in the bowl of an electric mixer fitted with the paddle attachment, until smooth. Add the sugar and salt. Beat in the vanilla and amaretto.

Reduce speed to low. (Low speed reduces the amount of air bubbles in the batter, which can cause cracks during baking.)

Beat in the eggs at 30-second intervals. Then add the sour cream and beat until blended.

Wrap three pieces of aluminum foil around the springform pan.

Release the brownie from the loaf pan; cut into ³⁄₄-inch (2-cm) cubes. Reserve ¹⁄₄ cup brownie cubes and dice finely for garnish. Fold the larger brownie cubes into the cheesecake batter. Pour the cheesecake batter over the brownie bottom in the springform pan.

Tap the cake on the counter to release any air bubbles. Put the foil wrapped springform pan into a double roaster. Fill ¹⁄₃ of the way up with boiling water to create a water bath.

Bake the cheesecake on the center rack for 90 minutes, until lightly browned. Turn off the oven and leave the door open. Rest the cheesecake in the water bath in the oven for 1 hour. Remove water bath from oven.

Gently lift the cheesecake out. Remove aluminum foil and dispose. Allow the cheesecake to come to room temperature. Refrigerate until firm, or overnight.

Once completely cooled and firm, remove from the springform pan. (I like to run a knife around the edges.)

To make the ganache, place chocolate chips into a small heatproof bowl. Combine the heavy cream and amaretto in a measuring cup and heat  until it reaches a boil. Pour mixture over the chocolate chips and allow to sit for 2 minutes. Whisk until smooth and glossy.

Pour the chocolate ganache over the cheesecake and spread evenly. Place a mound of finely diced fudgy brownie squares in the center.

For a fun variation, form small balls out of store-bought frozen chocolate chip cookie dough. Sprinkle over and around the diced brownie.

(Originally featured in Family Table, Issue 895)