Brownie Bottom Cheesecake

What You'll Need

Brownie Layer:

• One half cup (113 grams) butter room temperature
• Four oz (113 grams) (Baker's or Ghirardelli) Bittersweet Chocolate Broken Into Pieces
• One cup (200 grams) Sugar
• Two Eggs
• One quarter cup (60 ml) Milk
• One cup (120 grams) All-purpose Flour

Cheesecake Layer:

• Two quarter cups ( 504 grams) (Philadelphia) Cream Cheese room temperature
• 2/3 cup (140 grams) Sugar
• Three Eggs
• One tsp Vanilla Extract
• One half cup (120 ml) (Stonyfield) Greek Yogurt

How to Make It

1. Preheat oven to 350. Lightly grease and flour a 9 inch springform pan or line with parchment paper. Set aside.
2. Melt butter and chocolate in pan over low heat, stirring frequently, until smooth. Remove form heat and beat in sugar. Leave to cool 5 minutes stir constantly.
3. Add eggs and milk to the chocolate mixture, beating on medium speed for mixers or as fast as you can if done by hand to prevent the eggs from cooking.
4. Stir in the flour, mixing just until blended. Spoon into the prepared pan, spreading evenly. Bake for 25 minutes.
5. Remove from oven while preparing the cheesecake layer.
6. Reduce oven temperature to 325.
7. In a mixing bow beat together all the ingredient, making sure there are no cheese lumps then pour over brownie base.
8. Bake for 50 to 55 minutes or until center is almost set.
9. Run a knife around edge of cake to loosen from pan.
10. Let cool before removing form pan.
11. Chill in refrigerator for 4 hours or overnight before cutting into slices.

healthy breakfast, healthy appetizers, healthy soups, Healthy Food, healthy diet, healthy desserts, easy desserts, melamine dinnerware, dinnerware made in usa, white dinnerware, healthy snacks recipes, snack recipes, culinary school, culinary arts schools, best culinary schools, top culinary schools, Culinary Institute, Breakfast, Pastry, Cooking Classes