COFFEE BROWNIE CHEESECAKE

Guys, this is like, the greatest cheesecake I’ve ever made. It’s so rich, creamy, chocolaty and packed with bold coffee flavour — and the brownie base is an added bonus!

I’ve never really been a huge fan of the coffee flavour, but after making this Coffee Oreo Nutella Swirl Ice Cream, I realized that coffee, like many things, tastes a MILLION times better in dessert form.

That being said, I didn’t want this cheesecake to be pure coffee, so I had to pair it with another flavour. In my opinion, out of all the flavours in the universe, there’s only one that seems to pair perfectly with all of them: chocolate!

As you can see, the layers alternate between the chocolate and coffee flavour. The bottom starts with a simple chocolate brownie, then a creamy coffee cheesecake filling, a rich chocolate ganache (with added coffee flavour), coffee whipped cream, chocolate curls and finally some chocolate covered coffee beans. There isn’t a lack of either flavour! I should probably rename this recipe “Death by Chocolate Coffee Cheesecake”.

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. Pour the batter into the prepared pan and spread into an even layer. Bake for 20-25 minutes or until a toothpick inserted into the brownie comes out with a few moist crumbs. Allow to cool completely in the pan on a wire rack. Lower the oven temperature to 300°F.
6. ...........................................

for full recipes please see : www.queensleeappetit.com

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