The Palm Restaurant Brownie Cheesecake

The dessert tray at the Palm Restaurant

The Palm Restaurant Recipe

Brownie Layer:
1 cup (2 sticks) unsalted butter
1 cup cocoa powder
2 cups granulated sugar
4 large eggs
1 cup all purpose flour
1 cup coarsely chopped walnuts
1 teaspoon vanilla extract
2 tablespoons fresh orange juice

Cheesecake Layer:
2 pounds cream cheese, softened
1 1/2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
4 tablespoons Grand Marnier

For Serving:
coffee or caramel ice cream

Lightly coat a 10 inch springform pan with vegetable oil spray. Preheat the oven to 325 degrees and place a rack in the center. In the top of a double broiler over medium heat, combine the butter and cocoa, stirring occasionally, until the butter is melted and the mixture is smooth. Stir in the sugar. Stir in the eggs, one at a time, until the mixture is smooth. Fold in the flour, walnuts, vanilla, and orange juice. Spread the brownie mixture evenly in the base of the prepared pan.

In a large bowl or en electric mixer, beat the cream cheese with the sugar at low speed until smooth. Add the eggs one at a time, beating well after each addition. Add the vanilla and Grand Marnier, and beat on high sped until fluffy, about 5 minutes more.

Spread the cheesecake mixture evenly over the brownie mixture, dragging a little of the brownie mixture upward in several places to create a marbled effect. Bake for 1 hour and 15 to 30 minutes, until puffed and golden, with just a slight tremble in the center. Remove from the oven, and run a knife around the edge of the cake to separate it from the pan. Cool in the pan on a rack for at least 1 hour. Transfer to a large platter and remove the sides of the springform pan. Serve in wedges with the ice cream.

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