COFFEE BROWNIE CHEESECAKE
This Coffee Brownie Cheesecake consists of a creamy coffee cheesecake
sitting on top of a dense brownie bottom, topped with a rich coffee chocolate
ganache, chocolate curls, coffee whipped cream and chocolate covered coffee
beans.
INGREDIENTS
BROWNIE BASE:
·
3/4 cup unsalted butter, cubed
·
3/4 cup granulated sugar
·
1/2 cup light brown sugar
·
2 large eggs
·
1 large egg yolk
·
1 and 1/2 teaspoon pure vanilla extract
·
3/4 cup all-purpose flour
·
1/2 cup unsweetened cocoa powder
·
1/4 tsp salt
COFFEE CHEESECAKE:
·
3 (8 ounce) packages (24 oz) cream cheese,
room temperature
·
1 cup granulated sugar
·
1 Tbsp cornstarch
·
2 Tbsp instant coffee granules
·
2 Tbsp hot water
·
2 tsp pure vanilla extract
·
1/2 cup sour cream, room temperature
·
1/2 cup heavy cream, room temperature
·
3 large eggs, room temperature
·
1 large egg yolk
CHOCOLATE COFFEE GANACHE:
·
1 and 1/2 cups dark chocolate chips
·
1/2 cup heavy cream
·
2 Tbsp instant coffee granules
COFFEE WHIPPED CREAM:
·
1 cup heavy cream, chilled
·
1 Tbsp instant coffee granules
·
6 Tbsp powdered sugar
OPTIONAL GARNISHES:
·
Chocolate curls (see below)
·
Chocolate covered coffee beans
·
Cocoa Powder, for dusting
INSTRUCTIONS
FOR THE BROWNIE BASE:
1. Preheat the oven to 350°F (180°C). Line the bottom of a
9-inch springform pan with parchment paper, and spray the sides with non-stick
spray. Set aside.
2. Place cubed butter in a medium bowl over a saucepan of
simmering water. Stir constantly until the butter is completely melted.
3. Remove bowl from heat and immediately add both sugars,
whisk until sugar is dissolved and mixture is smooth.
4. Add eggs, egg yolk and vanilla and slowly whisk until
combined. Do not overmix. Sift in flour, cocoa, and salt and stir with a rubber
spatula until well blended.
5. ………………………
6. …………………………………
Full instructions: Click here
