Recipe Therapy

...because life is crazy, and food is good.
Mon Mar 30
A friend of mine had been talking about wanting cheesecake for a while, so I finally made this little beauty. And let me tell you… it was YUMMY. I get so excited when I can use my springform pans… can’t wait for the next one! :)  Brownie Mosaic Cheesecake 
Part One: Brownies I used a fudgy brownie mix, and baked a few minutes less than the box stated. Cool brownies, then cut them into 3/4- to 1-inch squares for use in the cheesecake (only need two cups for cheesecake) 
Part Two: Crumb Crust 1½ cups or 5 ounces finely ground Oreos, or other chocolate cookie
 (I used graham cracker crumbs) 5 tablespoons unsalted butter, melted
 1/3 cup granulated sugar
 1/8 teaspooon salt Stir together ingredients and press into bottom and 1 inch up side of a buttered 10″ springform pan. Fill right away or chill for up to 2 hours. Part Three: Cheesecake 3 (8-oz) packages of cream cheese, softened
 1 cup granulated sugar
 4 large eggs
 1 teaspoon vanilla 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 brownie cubes in very gently and pour mixture into prepared pan. Put springform pan with crust in a shallow baking pan. Pour filling into crust and bake in baking pan (to catch drips) in middle of oven 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 Four: Ganache Glaze 3 oz. bittersweet chocolate, finely chopped
 4 tablespoons (½ stick) unsalted butter
 ¼ cup heavy cream
 (I used half and half) ½ 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

A friend of mine had been talking about wanting cheesecake for a while, so I finally made this little beauty. And let me tell you… it was YUMMY. I get so excited when I can use my springform pans… can’t wait for the next one! :) 

Brownie Mosaic Cheesecake


Part One: Brownies

I used a fudgy brownie mix, and baked a few minutes less than the box stated.

Cool brownies, then cut them into 3/4- to 1-inch squares for use in the cheesecake (only need two cups for cheesecake)


Part Two: Crumb Crust

  • 1½ cups or 5 ounces finely ground Oreos, or other chocolate cookie
 (I used graham cracker crumbs)
  • 5 tablespoons unsalted butter, melted

  • 1/3 cup granulated sugar

  • 1/8 teaspooon salt

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

Part Three: Cheesecake

  • 3 (8-oz) packages of cream cheese, softened

  • 1 cup granulated sugar

  • 4 large eggs

  • 1 teaspoon vanilla

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 brownie cubes in very gently and pour mixture into prepared pan. Put springform pan with crust in a shallow baking pan. Pour filling into crust and bake in baking pan (to catch drips) in middle of oven 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 Four: Ganache Glaze

  • 3 oz. bittersweet chocolate, finely chopped

  • 4 tablespoons (½ stick) unsalted butter

  • ¼ cup heavy cream
 (I used half and half)
  • ½ 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