Friday, 3 June 2011

Brownie Cheesecake Pie with Strawberry Sauce

Are you ready for a little over-the-top action? I thought so. You had that look on your face. It's time to get a little sweet.. hey, who am I kidding? A whole lot of sweet.

If you were, say, trying to decide whether you wanted a strawberry pie.. or a chocolate cake, or a cheesecake, or a batch of brownies... why not have all three? Um, four. All four in one magical pie plate of love.

This is what I made for my son for his 18th birthday, when he himself couldn't decide between the above confections. You can never have too much of a good thing, I say. He agreed.

You can pour the sauce on top of the pie, like I did. (The surrounding strawberries holding it in place) Or else serve it on the side. Leftover strawberry sauce is awesome on pancakes.

Brownie Cheesecake Pie with Strawberries and Strawberry Sauce, under a gentle snow of Grated Chocolate
Brownie Cheesecake Pie
adapted from George Geary, 125 Best Cheesecake Recipes

1 cup chocolate sandwich cookie crumbs
3 Tbsp unsalted butter, melted

1/3 cup unsalted butter, room temperature
1/3 cup granulated sugar
2 large eggs
1¼ tsp vanilla
1/8 tsp salt
5 oz semi sweet baker's chocolate, melted and cooled
1/3 cup AP flour
1 pkg (8 oz) whole cream cheese - room temperature
2 Tbsp unsalted butter, room temperature
½ cup granulated sugar
1 large egg
1 Tbsp AP flour
2 Tbsp sour cream
1 tsp vanilla

Crust - In a medium bowl, combine cookie crumbs and butter (add a little more butter if necessary). Press into bottom and sides of pie plate and freeze.

Filling - In a large mixer bowl, beat 1/3 cup butter and 1/3 cup sugar on medium-high speed for 3 minutes. Add 2 eggs, 1 at a time, beating after each addition. Mix in 1¼ tsp vanilla, salt and cooled chocolate. Quickly beat in 1/3 cup flour.
Smooth into bottom of pie plate. Refrigerate for 3 minutes.
In a clean mixer bowl, beat cream cheese, remaining butter and sugar on medium-high speed for 3 minutes. Add remaining egg, mixing until blended. Mix in remaining flour, sour cream, and remaining vanilla.
Spread batter evenly on top of brownie layer.
Bake in preheated oven for 25-30 minutes or until the top is light brown and the center has a slight jiggle to it. Cool on a rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before serving.

Fresh Strawberry Sauce
adapted from George Geary, 125 Best Cheesecake Recipes
Makes about 3 cups

¼ cup unsalted butter
½ cup packed brown sugar
4 cups strawberries, halved
¼ cup orange liqueur

In a 10-inch skillet, melt butter over med-high heat. Add sugar and cook, stirring, until melted, about 3-5 minutes. Add berries (chopping larger ones). Stir and cook until the sauce is a brick red colour, about 5-8 minutes. Remove from heat and carefully add liqueur. Serve warm or let cool. Sauce will keep in a covered container in refrigerator for up to 1 week.