New York Cheesecake Brownies Recipe

Preheat the oven to 300F. Lightly grease a 9-inch square baking pan with butter or vegetable oil, or line the bottom with parchment paper.

Prepare the brownie: Melt the chocolate and butter together in the top of a double boiler placed over simmering water. Let the mixture cool for 5 minutes.

Place the sugar and the eggs in a medium-size mixing bowl, and using an electric mixer, beat on medium-high speed until pale yellow, 2 minutes. Scrape the bowl with a rubber spatula.

Add the flour on low speed and mix for 5 seconds. Scrape the bowl.

Add the cooled chocolate mixture on low speed and blend until mixed, 15 seconds, stopping the mixer once to scrape the bowl.

Spread the batter evenly in the prepared pan, and place the pan in the freezer for 10 minutes.

Meanwhile prepare the cheesecake topping: Place all the cheesecake ingredients in a food processor and process until smooth, 1 minute. Stop the machine once during the process to scrape the bowl.

Remove the pan from the freezer. Carefully spoon the cheesecake mixture over the brownie layer, and using a spatula, spread it over the brownie so as not to mix the two together.

Bake on the center rack of the oven until the top is set and the center is just about level with the edges, 1 hour and 5 to 10 minutes.

Cool the brownies in the pan for 30 minutes. Using a sharp thin knife, cut into 2 1/4-inch squares, dipping the knife in hot water and wiping it off after each cut.