Brownies Cheesecake

Woww..that's the only word to describe this cake. This is beyond my expectation how this cake would turn out. For I made it little bit different from its original recipe due to the absence of some ingredients. I told myself, what the heck..if this cake din turn out good, let it be. I wanna bake as i wanna to, without being restricted by the recipes..hehe..I guess, I was little bit piss off of the last cheesecake that I made, came out unsatisfactory with the fact I followed the recipe precisely!

I had these cheesecream from philladelphia and yummy lying in my fridge, ready to be used..I bought the philly cheesecream, due it was on Sale 75% disc!!! and nope, it's yet to be expired!! Go Hero Go!!!!!

My review for the taste, Excellent!! It's scrumptious, it's divine, it's moist, it's dense, it's eyeful, it's cushy...wow, so many words to define the taste.

However, Don't believe me, til you taste it yourself!!!!

Brownies Cheesecake

100g Dark Cooking Chocolate

1/2cup butter/margarine

2cup sugar, divided

4eggs, divided (2for brownies, 2for cheesecake)

1/4cup of milk

2tsp of vanilla

1cup of flour

1/2tsp of salt

350gr of creamcheese

1/2cup of whipcream

30g maizena

1. Preheat oven 325F, Microwave chocolate and butter in large microwaveable bowl on HIGH for 2 minutes, or until the butter melt. Stir until chocolate is completely mixed. Add 1cup of sugar, well mixed.

2. Add 2eggs, one at a time. Mix on low speed, til all well blended. Add milk, and 1tsp of vanilla, mix well. Combine flour and salt. Gradually add to the chocolate mix, mixing after each addition until just blended. Spread evenly into greased and floured 22cm spring form pan. Bake 25min.

3. Beat cream cheese, remaining half sugar and remaining 1tsp. vanilla in large bowl with the electric mixer on medium speed until just blended. Add whip cream, mix well. Add remaining two eggs, one at a time, mixing on low speed til all just blended. Add the maizena, mix well.

Pour over the brownies layer in the pan

4. Bake for 30-35mins, or til centre is almost set. Run knife or spatula around the rim of pan to loosen the cake. Cool before removing from pan. Refridgerate 4hours, cool 30mins in room temperature before serving.