Saturday, March 9, 2013

Brownie Swirl Cheesecake topped with Chocolate Dipped Strawberries.

Sorry for the delay in this recipe...I've had a lot going on. I love fudgy cheesecake so when my dear friend Becca gave me the ideas for brownie crust I HAD to do it. She rocks....PLUS I got this fabulous springform pan from Pampered Chef...It's been calling my name.  So here it is  So here is the recipe for my cheesecake: The filling is from Pampered Chef. So they reserve the right to this recipe:

Brownie Crust:
Box of Favorite brownie mix ( I used Ghirardelli)

Mix up your batter for the brownies how it says. Line the bottom of the spring pan with Parchment paper so you can easily get the crust off.  Pour it into your spring form pan. Bake for 15 minutes. Take out of the oven. 

Then mix the following in a bowl:
2 packages (8 ounces each) cream cheese, softened 
1/2 cup sugar 
1/4 cup all-purpose flour 
3 eggs 
1 cup sour cream 
1 teaspoon vanilla 

Once you have it all mixed in then pour it on top of the hot brownie batter..The brownie stuff will rise to the top just spread our cream cheese mixture on top. In a double boiler or the microwave melt half a bag of chocolate chips. Pour it on to your cheesecake and take a knife to swirl it.

Put it in the oven for 55 minutes or until you touch the top and it is firm. I didn't use a water bath for this one as my pans were not big enough. So you might want to. Take it out of the oven and let it cool on a rack for 20 minutes. DO NOT loosen yet. 

When the 20 minutes are up you take a knife and go around the edges of the cheesecake to loosen it up.  Put it in the fridge for 3-4 hours. After the 3-4 hours you can then loosen the spring pan and lift it up. Top with the chocolate dipped strawberries. Serve with a dollop of whip cream. 

While it is cooling then you want to start your homemade whip cream, and dip your strawberries. 

Small thing of whipping Cream
2 1/2 or more of granulated sugar
2-3 TSP of Vanilla to taste. 

In a bowl pour in your whipping cream. Add your sugar and vanilla. Then either put your mixer on high or mix it by hand for about 5 minute or until it has peaks and looks like whip cream. Refrigerate till needed.

Then you can dip your strawberries and cool them in the fridge till ready.