IRWIN E.SOLOMON JJGF65A
PHILLY.INQUIRER
-FOR THE BROWNIE BOTTOM-
8 tb Butter or margarine,1 stick
4 Squares (1 oz.each)
Unsweetened baking chocolate
1 1/2 c Sugar
2 Eggs
1/4 c Milk
1 ts Vanilla
1 c Flour
1/2 ts Salt
FOR THE TOPPING
3 pk Cream cheese,softened 8 oz.
Each
3/4 c Sugar
1 ts Vanilla
3 Eggs
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…
From
Yields
12 Servings