Description
A delightful blend of fudgy brownie base, creamy coffee-infused cheesecake, and smooth chocolate ganache, perfect for any occasion.
Ingredients
Scale
- 3/4 cup unsalted butter, cubed
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs, room temperature
- 1 large egg yolk
- 1 1/2 teaspoons pure vanilla extract
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 3 (8 ounce) packages cream cheese, room temperature
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons instant coffee granules
- 2 tablespoons hot water
- 2 teaspoons 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 1/2 cups dark chocolate chips
- 1/2 cup heavy cream
- 2 tablespoons instant coffee granules
- 5 oz dark chocolate, chopped
- 1 tablespoon vegetable shortening
- 1 cup heavy cream, cold
- 1 tablespoon instant coffee granules
- 6 tablespoons powdered sugar
- Chocolate-covered coffee beans (optional)
- Cocoa powder, for dusting (optional)
Instructions
- 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.
- Melt the butter and whisk in the sugars until smooth. Add eggs, yolk, and vanilla; mix until combined. Sift in flour, cocoa powder, and salt; stir until blended.
- Pour brownie batter into the pan and bake for 20-25 minutes. Cool completely on a wire rack, then lower oven temperature to 300°F.
- Wrap the springform pan in aluminum foil and place in a larger pan for the water bath.
- For the cheesecake filling, beat cream cheese until creamy. Add sugar, cornstarch, dissolved instant coffee, vanilla, sour cream, and heavy cream. Mix until smooth, add eggs and yolk one at a time.
- Pour cheesecake filling over the cooled brownie base. Bake for 1 hour and 15 minutes at 300°F. Cool in the oven for 1 hour, then cool completely.
- For ganache, heat heavy cream and stir in instant coffee. Pour over chocolate chips, stir until smooth, and refrigerate for at least 8 hours or overnight.
- For chocolate curls, melt chocolate and shortening, spread on baking sheet, and refrigerate until set.
- For whipped cream, beat cold heavy cream, instant coffee, and powdered sugar until stiff peaks form.
- Remove cheesecake from pan, pipe whipped cream around edges, garnish with curls, and dust with cocoa. Top with optional chocolate-covered coffee beans.
- Slice and enjoy!
Notes
For best texture, ensure all ingredients are at room temperature before use. Chill the cheesecake for at least 8 hours or overnight for optimal flavor.
- Prep Time: 30 minutes
- Cook Time: 85 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg
Keywords: dessert, cheesecake, brownie, coffee, chocolate