Published on October 11th, 2014 | by Rachel Budke6
Mocha Brownie Cheesecake
If you like indulgent desserts, this cheesecake is a must-try! The brownie crust is just dense enough to hold up to the cheesecake topping. The mocha flavor is not too overpowering, and the espresso ganache can be easily adjusted based on your personal preference.
Instant espresso powder is a necessity for this recipe. If you were to use regular brewed espresso or coffee, the brownie and ganache would be too watered down. While I typically don’t make beverages with instant espresso, it is a good addition for your baking cabinet. It adds a great depth of flavor to any chocolate recipes.
- 3 ounces unsweetened chocolate
- 1/2 cup unsalted butter
- 1 teaspoon instant espresso powder
- 1 1/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2/3 cup all-purpose flour
- 6 ounces semisweet chocolate, chopped
- 2 1/2 cups cream cheese
- 3/4 cup powdered sugar
- 1 tablespoon cornstarch
- 3 large eggs
- 3 large egg yolks
- 2/3 cup sour cream
- 2 tablespoons cocoa
- 8 ounces semisweet chocolate, chopped
- 1/2 cup heavy cream
- 2 teaspoons instant espresso powder
- Preheat oven to 350ºF.
- Line the bottom of a 9" springform pan with parchment paper and grease the sides with butter.
- In a double boiler, melt together the chocolate, butter, and espresso powder. Remove from heat.
- Once the chocolate mixture has cooled, stir in the sugar, eggs, and vanilla extract.
- Fold in the flour and salt until just combined.
- Pour the batter into the prepared pan and bake for 20 minutes.
- While the brownie crust is cooling, prepare the cheesecake filling. Leave the oven on at 350ºF for the cheesecake.
- Melt the chocolate in a double boiler, and set aside to cool.
- In a mixer, beat the cream cheese until it has begun to soften.
- Add in the powdered sugar and corn starch and beat until smooth.
- Beat in the eggs, egg yolks, and sour cream.
- Dissolve the cocoa powder in 2 tablespoons of hot water and mix until smooth. Add to the cheesecake mixture along with the melted chocolate. Mix until smooth.
- Wrap the cooled springform pan tightly with 2 to 3 layers of tin foil.
- Set the springform pan into a roasting pan, and pour in the cheesecake filling. Pour boiling water into the roasting pan until it reaches 1/2 up the springform pan. This creates a water bath with helps to prevent cracking. However, if you still end up with any cracking, the ganache will cover any imperfections.
- Bake for 45-60 minutes. The cheesecake is done cooking when it has set but has a slight wiggle.
- Remove from the water bath and carefully pull away the foil. Remember that some boiling water may be trapped inside the creases, and you do not want to burn yourself.
- Cover the pan with plastic wrap and refrigerate overnight.
- In a double boiler, heat the chocolate, cream and espresso powder until smooth.
- Pour over the cheesecake and enjoy!