BROWNIE BOTTOM CHEESECAKE RECIPE RECIPES

Steps:

• In a small bowl, combine wafer crumbs and butter. Press onto the bottom of 6-in. springform pan coated with cooking spray; set aside. , In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved; cool. , Place cream cheese in a small bowl; gradually beat in gelatin mixture until smooth. Add lemon juice and zest. Beat in marshmallow creme. Fold in whipped topping. , Puree blueberries in a food processor; fold into cream cheese mixture. Spoon over crust. Cover and refrigerate overnight. Remove sides of pan.

Steps:

• Sponge cake: Preheat the oven to 350 F and generously butter a 9-inch springform pan.
• Sift the cake flour, baking powder, and salt together ina medium sized bowl and set aside.
• Beat the egg yolks together in a large bowl with an electric mixer on high for 3 minutes.
• Then, with the mixer still running, gradually add the 1/3 cup of sugar and continue beating until thick light-yellow ribbons form in the bowl, about 5 minutes more.
• Beat in the vanilla and lemon extracts.
• Sift the flour mixture over the batter and stir it in by hand until mo more white flecks appear.
• Then blend in the butter.
• In a clean bowl, using clean dry beaters, beat the egg whites and cream of tartar together on high until frothy.
• Gradually add the remaining 2 tablespoons sugar and continue beating until stiff peaks form (the whites should stand up in stiff peaks, but not be dry).
• Stir about 1/3 cup of the whites into the batter, then gently fold in the remaining whites (don't worry if a few white specks remain).
• Gently spoon the batter into the pan.
• Bake the cake just until the center of the cake springs back when lightly touched, only about 10 minutes (watch carefully!) Let the cake cool in the pan on a wire rack while you continue making the cheesecake filling.
• Do not remove the cake from the pan.
• Cream Cheese Filling---------------.
• Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl.
• Beat with an electric mixer on low until creamy, about 3 minutes, then beat in the remaining 3 packages of the cream cheese.
• Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar, then beat in the vanilla.
• Blend in the eggs, one at a time, beating the batter well after each one.
• Blend in heavy cream.
• At this point mix the filling only until completely blended (just like they do at Junior's) Be careful not to overmix the batter.
• Gently spoon the cheese filling on top of the baked sponge cake layer.
• Place the springform pan in a large shallow pan containing hot water that comes about 1 inch up the side of the pan.
• Bake the cheesecake until the center barely jiggles when you shake the pan, about 1 hour.
• Cool the cake on a wire rack for 1 hour.
• Then cover the cake with plastic wrap and refrigerate until it's completely cold, at least 4 hours or overnight.
• Remove the sides of the springform pan.
• Slide the cake off of the bottom of the pan onto a serving plate.
• Or, if you wish, simply leave the cake on the removable bottom of the pan and place it on a serving plate.
• Store any leftover cheesecake in the refrigerator.