10.25.2007

Brownie Latte Cheesecake...from this wonderful book. Yum!







Brownie Latte Cheesecake (this was fabulous!!)

Brownie Base:

4 oz. bittersweet chocolate, coarsley chopped
1/2 cup unsalted butter, cut into tablespoons
1 TBSP instant espresso powder
1 tsp. vanilla extract
1/4 tsp. salt
1 cup granulated sugar
2 large eggs
1/2 cup all purpose flour

Preheat oven to 325. Lightly grease the bottom and sides of a 9 x 3 springform pan. Cut an 18 inch square of heavy duty aluminum foil and wrap around the outside of the pan.

In the top of a double boiler, melt the chocolate with the butter over barely simmering water, stirring occasionally. Transfer the mixture to a medium bowl, and stir in the espresso powder, vanilla extract, and salt. Whisk in the sugar until combined. Whisk in the eggs one at a time, until blended. Stir in the flour until no traces remain.

Scrape the batter into the prepared pan and smooth it into an even layer. Bake the brownie for 25 minutes, until a toothpick into the center comes out with a few moist crumbs clinging to it. Place the pan on a wire rack and let cool while you make the filling. Leave the oven on.

Or do as I did and use a plain brownie mix...following package directions, but substituting butter for the oil. Add in espresso powder.

The Filling:
1 1/2 pounds of cream cheese softened
1 1/2 cups granulated sugar
1 TBSP vanilla extract
2 tsp. espresso powder, dissolved in 1 TBSP hot water (I used 1 TBSP hot coffee instead of hot water)
2 TBSP Kahlua or coffee liqueur
Pinch of salt
1/2 cup sour cream
1 TBSP cornstarch
4 large eggs

In the bowl of an electric mixer, using the paddle attachment, beat the cream cheese at medium low speed until creamy and smooth, about 2 minutes. Gradually add the sugar and beat until blended. Add the vanilla extract, espresso mixture, Kahlua, salt, sour cream, and cornstarch and mix until well blended. At low speed, add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl with a rubber spatula as needed.

Scrape the batter onto the brownie base. Place the pan in a roasting pan or large baking pan. Pour enough hot water into the roasting pan to come about 1 inch up the sides of the springform pan. Bake the cake in the water bath for 70-80 minutes, until the center is set but slightly wobbly. The cake will continue to set up as it cools. Remove the pan from the water bath and cool the cake completely in the pan on a wire rack.

Refrigerate the cheesecake for at least 4 hours before serving.

To serve, slice the cake with a thin-bladed sharp knife, wiping the knife clean after each cut. Garnish each slice with a dollop of whipped cream and a few chocolate-covered espresso beans.

This recipe comes from The Cake Book by Tish Boyle. There are so many great recipes in this book...from coffee cakes to cheesecakes and mousses. My only complaint about the book is that there aren't many photos...I like to see what it's supposed to look like! There is a great photo of this cake on the Cream Puffs in Venice blog.

2 comments:

Ivonne said...

Isn't it an incredible cheesecake! Glad you tried it!

Pete Patellis said...

Excellent Cheesecake from an Excellent Book.