To say my boss and his family like Disney would be putting things rather lightly. They love themselves some Disney. The business, the movies, and the theme parks. Go on, ask them.
Something they love the most when they visit is the food. I often hear about the clams, salmon, buffets and wonderful meals that they enjoy while staying there. Disney prides themselves on their level of customer service. I’m sure we’ve all seen the behind the scenes shows that showcase how large and insane the food service alone in Disney are. And that’s just one tiny part of the whole Disney experience.
So when my bosses wife asked me to make a Disney dish from her Disney Files magazine I jumped at the opportunity. She gave me a photocopy of the page featuring a Brownie Cheesecake from the Boardwalk Bakery, one of their favorite shops.
from Disney Files Magazine (not sure of the issue or volume number – working on that)
For the Brownie:
- 2 cups sugar
- 1 1/4 cups AP Flour
- 2/3 cup cocoa powder
- 1 1/2 teas salt
- 1/2 teas baking powder
- 5 eggs
- 2 sticks unsalted butter, melted and cooled
- 1/2 cup semi-sweet chocolate chips
- 3/4 cup sugar
- 3 tbs cornstarch
- 4 8-ounce boxes of cream cheese, softened
- 1 teas lemon juice
- 2 teas vanilla extract
- 2 eggs
- 2 tbs heavy cream
- 2 tbs sour cream
For the Brownie:
Preheat oven to 350 degrees and grease and flour a 13×9 inch baking pan.
Sift together the sugar, flour, cocoa powder, salt, and baking powder in a large mixing bowl. Beat in eggs one at a time on low speed, scraping the bowl occasionally and mixing until smooth.
Fold in chocolate chips.
Transfer batter to a prepared bakin pan and bake for about 30 minutes (until a toothpick inserted comes out clean). Remove from oven and cool on a wire rack. Let cool.
For the Cheesecake layer:
Preheat the oven to 325 degrees.
Blend sugar, cornstarch and cream cheese in a large bowl using an electric mixer. Add lemon juice and vanilla extract , mixing thoroughly. Add eggs one at a time, scraping bowl with each addition. Fold in heavy cream and sour cream.
Spread batter on top of already-baked brownies. Bake 55-60 minutes, until cheesecake is lightly browned and firm.
Cool completely and refrigerated at least one hour before slicing and serving.
For those of you who read the notes after the pictures and recipes: Woot! I mentioned the other day on facebook that I have some cool things in store for the readers of Pass the Sushi – and I do! Well, at least I think they are exciting! I have been working with some really cool people to score some sweet swag for the you guys. These are things I would be super excited to win! So stay with me. I promise that Pass the Sushi is growing, there’s a lot of great food and fun to come!
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