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espresso lover? Brownie lover? Cheesecake lover? nicely then welcome for your new addiction! This espresso Brownie Cheesecake includes a creamy coffee cheesecake sitting on top of a dense brownie bottom, topped with a rich espresso chocolate ganache, chocolate curls, espresso whipped cream and chocolate blanketed espresso beans.  

guys, that is like, the finest cheesecake I’ve ever made. It’s so wealthy, creamy, chocolaty and packed with ambitious coffee flavour — and the brownie base is an introduced bonus!  I’ve by no means without a doubt been a large fan of the coffee flavour, but after making this coffee Oreo Nutella Swirl Ice Cream, I found out that coffee, like many stuff, tastes one million instances better in dessert form. 

That being stated, I didn’t need this cheesecake to be natural espresso, so I needed to pair it with another flavour. for my part, out of all of the flavours inside the universe, there’s best one that appears to pair perfectly with all of them: chocolate!

  • 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
  • 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
  • 1 and 1/2 cups dark chocolate chips
  • 1/2 cup heavy cream
  • 2 Tbsp instant coffee granules
  • 1 cup heavy cream, chilled
  • 1 Tbsp instant coffee granules
  • 6 Tbsp powdered sugar
  • Chocolate curls (see below)
  • Chocolate covered coffee beans
  • Cocoa Powder, for dusting

  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. Take 1 extra large piece of aluminum foil that’s bigger than your springform pan. Place springform pan in the centre and fold aluminum up to the sides to cover the outside of the pan. This ensures that no water seeps into the pan during the water bath. Alternatively, I placed my pan in a slightly larger pot to completely protect my crust from the water.
  7. In the bowl of an electric mixer fitted with the paddle attachment, or in a large bowl using a handheld mixer, beat the cream cheese on medium-low speed until creamy, about 2-4 minutes.
  8. Scrape down the sides of the bowl and add sugar and cornstarch. Beat until smooth and combined.
  9. Add the instant coffee to the hot water and stir until dissolved. Add the the mixing bowl along with the vanilla, sour cream and heavy cream. Continue beating until smooth.
  10. Scrape down the sides and bottom of the bowl and continue to beat until everything is combined.
  11. Add eggs and yolk one at a time, beating slowly until just combined, do not overbeat. Scrape sides and bottom of the bowl with a rubber spatula to make sure everything is combined.
  12. Pour the cheesecake onto the cooled brownie base and place into a larger pan.
  13. Bring a few cups of water to a boil and carefully pour into the larger pan. The water should only be a few inches up the sides of the pan. Do not go over the top.
  14. Bake at 300°F for about 1 hour and 15 minutes. The cheesecake is done when the edges are set and the center jiggles just slightly.
  15. Turn off oven and leave the cheesecake to cool for 30 minutes. After 30 minutes, crack the door open and continue cooling the cheesecake for another 30 minutes. This helps prevent cracking.
  16. After an hour, remove cheesecake from waterbath and aluminum foil. Run a knife around the edge of the pan so it’s not sticking to the sides and allow to cool completely on a rack.
  17. Put the chocolate chips into a medium bowl. Set aside.
  18. Heat the heavy whipping cream in a small saucepan until it just begins to boil.
  19. Remove hot cream from heat and add the instant coffee granules. Stir until the granules are dissolved.
  20. Pour it over the chocolate chips. Cover the bowl and allow it to sit for 5 minutes.
  21. Remove cover and stir ganache until smooth. If the chocolate chips don’t melt, microwave ganache in 15 second intervals, stirring after each until smooth and combined.
  22. Pour ganache over cooled cheesecake. Refrigerate cheesecake until firm and chilled, about 8 hours or overnight.
  23. Once chilled, remove cheesecake from refrigerator and remove the springform pan ring. Transfer cheesecake to a serving platter.
  24. Transfer whipped cream to a pastry bag fitted with a large star tip, I used Wilton 1M. Pipe a border around the top of the cheesecake.
  25. Garnish the centre with chocolate curls (see below) and dust the top of the cheesecake with cocoa powder. Place a chocolate covered coffee bean on top of each whipped cream swirl. Slice and serve!

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