———————–IRWIN E.SOLOMON JJGF65A———————–
-PHILLY.INQUIRER-
FOR THE BROWNIE BOTTOM
8 tb Butter or margarine,1 stick 1/4 c Milk
4 Squares (1 oz.each) 1 ts Vanilla
Unsweetened baking chocolate 1 c Flour
1 1/2 c Sugar 1/2 ts Salt
2 Eggs
-FOR THE TOPPING-
3 pk Cream cheese,softened 8 oz. 1 ts Vanilla
Each 3 Eggs
3/4 c Sugar 1/2 c Sour cream
Heat oven to 325 deg. Lightly grease and flour a 9″ springform
pan.Set aside.
Prepare the cake: Melt butter and chocolate in 3 qt. heavy saucepan
over low heat,stirring constantly; remove from heat and cool mixture
to lukewarm.
Add sugar and eggs,one at a time,mixing well after each
addition.Blend in milk and vanilla.Stir in combined flour and
salt,mixing just until blended.
Spoon into prepared springform pan,spreading evenly.Bake 25 minutes.
Remove cake from oven while you prepare the topping.
Prepare the topping: Beat cream cheese and vanilla at medium speed
with electric mixer until well blended.Add eggs,one at a time,mixing
well after each addition.Blend in the sour cream;pour over brownie
bottom (filling will almost come to top of pan).Bake 55 to 60 minutes
or until center is almost set.
Run knife or metal spatula around rim of pan to loosen cake;cool
before removing rim of pan.Refrigerate 4 hours or overnight.Let cake
stand 30 minutes at room temperature before serving.Makes 12
servings…
Yields
12 servings