(17.60 oz) (500 gr)cream cheese, at room temeprature
2/3C (4.70 oz) (133 gr)granulated white sugar
3eggs
1tsp (0.17 fl oz) (5 ml)vanilla extract
1/4tsp (0.6 oz) (1.7 gr)salt
Instructions
For the brownie base:
Preheat the oven to 375º F (180º C). Line a round cake pan or mold of about 9 inches (23 cm) in diameter with parchment paper. In a bowl sift together the flour, cocoa powder and salt.
Put the butter and chocolaye in a heat resistant bowl and melt in the microwave for 30 secs reps, meaning you heat it for 30 seconds and tale it out after this time passes to mix using a fork. Repeat this until the chocolate is completely melted. Let it cool down for 5 minutes.
Add in the two sugars, eggs and vanilla extract to the chocolate mixture and beat using a whisk until it all integrates.
Add in the flour and cocoa mixture and beat until you get a smooth batter. Pour this mixture in the cake pan and set aside.
For the cheesecake:
In a bowl, place the cream cheese and sugar and beat with a whisk or an electric mixer for 2 minutes until the mixture is soft and fluffy.
Beat in the eggs, vanilla and salt and keep on beating for 1 more minute until you get a soft and smooth batter.
Pour this carefully on top of the brownie mixture (while still uncooked) and bake it all together for 40 minutes until it turns slightly golden brown and a little firm.
To prevent the cheesecake from breaking apart on the top, turn off the oven and open the door but let the cheesecake in there to cool down for 10 to 15 minutes. Then, take it out of the oven and let it cool down completely at room temperature.
Refrigerate overnight preferably, then decorate as you wish and serve.