COFFEE BROWNIE CHEESECAKE

This Coffee Brownie Cheesecake consists of a creamy coffee cheesecake sitting on top of a dense brownie bottom, topped with a rich coffee chocolate ganache, chocolate curls, coffee whipped cream and chocolate covered coffee beans.

INGREDIENTS

BROWNIE BASE:

• 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

COFFEE CHEESECAKE:

• 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

CHOCOLATE COFFEE GANACHE:

• 1 and 1/2 cups dark chocolate chips
• 1/2 cup heavy cream
• 2 Tbsp instant coffee granules

COFFEE WHIPPED CREAM:

• 1 cup heavy cream, chilled
• 1 Tbsp instant coffee granules
• 6 Tbsp powdered sugar

OPTIONAL GARNISHES:

• Chocolate curls (see below)
• Chocolate covered coffee beans
• Cocoa Powder, for dusting
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INSTRUCTIONS

FOR THE BROWNIE BASE:

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. ....................................................
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