Chemical Shift

Last night, I baked some gluten free brownie bottom cheesecake, which wasn’t too bad, but could be better next time. I started with The Gluten Free Pantry’s Chocolate Truffle Brownie Mix. After baking a little more than halfway (about 15 min), I added the cheesecake batter that I made from a recipe found at Kraft Foods and put it back in the oven for another 20 to 25 min. After taking them out and letting them cool to near room temperature, I put them in the freezer for 25 min to help the cheesecake layer set. The brownie part ended up being a little overcooked and the cheesecake part could have been a tad sweeter. I made most of them in cup cake tins, so the baking time changed considerably. I overestimated how long it would take for the brownies. So, when I make it again I will probably add the top layer after 10 min and stop the cheesecake after no more than 15 to 20 min. Also, I have to figure out how to prevent the cheesecake from cracking, which I heard was even a problem for some professional bakers have to deal with occasionally at The Underground Cheesecake Company, on a show called Food Finds on the Food Network. I made some quick chocolate frosting by melting semi-sweet chocolate with some half & half in the microwave, piped it on decoratively, and I like to point out that this time I didn’t burn the chocolate! Overall, the dessert is very rich, filling, and rather easy to make.

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