112 gr margarine or butter
125gr. “Franceschi” chocolate, chopped
225 gr of sugar
1 teaspoons of vanilla essence
1/2 teaspoon salt
90 gr of flour
680 gr cream cheese
¾ cup sugar
1 tablespoon vanilla extract
400 g “Franceschi” chocolate, chopped
2 cups heavy cream
2 tablespoons of chilled butter
For the brownies:
Preheat the oven to 180º C.
Butter a removable bottom pie pan of approximately 30*30 cm in diameter.
Melt margarine and chocolate over low heat in a heavy-bottomed saucepan, stirring frequently. Remove from the fire.
Incorporate mixing, the sugar and then the eggs with the rod mixer, until they are well incorporated.
Stir in vanilla essence, salt, and flour until combined.
Add the chocolate pieces.
Evenly spread the mixture in the pan and bake for 35 minutes, or until, when inserting a toothpick to 5 cm. from the center, come out almost clean with a few crumbs adhering.
For the cheesecake:
Mix cream cheese and sugar. Add the eggs 1 by 1 and continue mixing until the mixture is combined. Add the vanilla.
Pour the cheesecake mixture over the already baked brownie. Bake again at 300°F for about 40 minutes. Let stand and refrigerate for about 4 hours.
For the ganache:
Heat the cream and pour over the “Franceschi” chocolate. Stir vigorously. Add the butter and continue mixing until a uniform mixture is obtained.
Pour the ganache over the cheesecake making sure to cover the entire surface.
Refrigerate for about 30 minutes before consuming.