Here’s a DELICIOUS tried and true recipe:
Parve Brownie Cheesecake
Brownie:
6 oz. bittersweet chocolate (I prefer Alprose baking choco)
3/4 cup oil
3/4 cup sugar
2 eggs
1 tsp. vanilla
3/4 cup flour
1/4 cup chocolate chips
Cheesecake:
2 packages parve cream cheese (Tofutti brand)
2 eggs
1/2 cup sugar
2 tsp. lemon juice
2 tsp. vanilla
Preheat the oven to 350.
Brownie:
Melt the chocolate in a double broiler or microwave (very carefully!) and set aside.
Mix oil, sugar and eggs. Add vanilla and chocolate and mix again. Sift the flour and mix into chocolate. (I do this by hand – no mixer necessary.)
Pour brownie batter into pan (9″ springform or whatever is handy) and sprinkle the chocolate chips on top.
Cheesecake:
Whip the “cream cheese” then add other ingredients. (I use a mixer for this part.) Pour over the brownie bottom.
Bake for 15 minutes. Lower the temperature to 325 and bake for another 30 to 40 minutes, until the top starts to brown. Turn off the oven and leave the cake inside for an hour after it’s baked. Cool on the counter then refrigerate at least 6 to 7 hours before serving.
I usually place a paper towel on top of the cheesecake before refrigerating (to prevent water from accumulating on the top) and I then cover the cake with Saran wrap or foil.