Brownie Espresso Cheesecake
TBH I don’t celebrate “days”….mother’s day, father’s day, Valentine’s day, this day, that day …. Even for kids’s birthdays I just ask them what they want to eat or which cake would they like. It was my birthday last week and I had a caramel latte cake book marked. My son was like, no mom, thats what you “think” you want… you actually “want” a cheesecake. Unbelievable! Somehow my veto power was weakened and I agreed with the majority. And did not regret it 🙂
When life gives you cheese, make cheesecake. And when you have a good recipe don’t even think twice. Close your eyes and picture this….No wait! you can’t read with your eyes closed. Hmmm multi task then, read and imagine…a fudgy gooey layer of brownie, soft smooth coffee infused cheesecake, topped with silky sour cream. Satisfaction guaranteed!
ingredients: ( 16 servings)
for brownie layer:
1/2 cup flour
1/4 tsp baking powder
pinch of salt
5 tbsp unsalted butter
1/3 cup cocoa powder
1/3 cup caster sugar
1/2 tsp vanilla essence
1 1/2 tbsp espresso powder
1 tbsp very hot water
8 oz cream cheese, at room temperature
2/3 cup caster sugar
1/2 tsp vanilla essence
2 large eggs
1/4 cup sour cream
1 tbsp flour
1 1/4 cup sour cream
3/4 cup icing sugar
Preheat the oven to 180 degree celsius. Line a 8 x 8 baking pan with aluminum foil, lightly grease the foil and sides of the pan.
to make the brownie:
Combine flour, baking powder and salt in a bowl; set aside. In a medium sauce pan melt together butter and cocoa powder over low heat, stirring with a rubber spatula. Be careful not to overheat the mixture. Turn off the flame and remove from stove. Whisk in the sugar. Add eggs, one at a time and beat well after each addition. Add vanilla essence and mix well. Gently fold in the dry ingredients, do not over mix. Pour the batter into the prepared pan and spread with rubber spatula. Set aside
to make cheesecake:
Mix espresso and hot water, set aside. Beat cream cheese until it is smooth. Beat in the sugar and continue beating for 2 minutes. Stir in vanilla essence and espresso mixture. Add eggs, one at a time, beating well, scraping the sides and bottom of the bowl. Stir in cream and flour. Pour this smooth mixture over the brownie layer. Bake for 30-35 minutes, rotating the pan halfway through the baking. Cheesecake will be slightly jiggly at the centre when the cake is done, do not over bake. The cheesecake layer will set when cooled. Transfer the pan to a wire rack and cool to room temperature. Then refrigerate for at least 3-4 hours.
to make the topping:
In a small saucepan warm the sour cream and sugar over very low flame, stirring constantly until the sugar is dissolved. Pour The topping over the chilled cheesecake. Chill for another 2-3 hours.
note: Bottle cream cheese is salty and may not set well. For cheesecake use tub cream cheese.
The brown dots you see in the cheesecake layer is because of espresso powder. If you do not have espresso powder you can use instant coffee granules. It will change the colour of the cheesecake slightly.
To get best results, chill the cheesecake overnight.
To cut cheesecake neatly, run a sharp knife under hot water and dry well with a towel. Clean and dip in hot water before each cut.
For gluten free version, use corn flour instead of flour in the cheesecake batter. Skip brownie and set cheesecake mixture in individual serving glasses. Top with sour cream.