Brownie Latte Cheesecake
by Tish Boyle
(changes in Red when I baked mine)
4 ounces bittersweet chocolate, chopped
1/2 cup unsalted butter, cut into small pieces
1 tablespoon instant espresso powder (I omitted)
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup granulated sugar
2 large eggs
1/2 cup all-purpose flour
1 1/2 pounds cream cheese, at room temperature
1 1/2 cups granulated sugar
1/2 cup sour cream
2 tablespoons Kahlua (I omitted)
1 tablespoon vanilla extract
2 teaspoons espresso powder, dissolved in 1 tablespoon hot water
Pinch of salt
1 tablespoon cornstarch
4 large eggs, at room temperature
Sweetened whipped cream (I baked mine in cupcake form - disaster! and in 3 small pans, 2 given away!)
Chocolate-covered espresso beans (garnished with red dragon fruit cubes!)
1. Position a rack in the center of the oven. Preheat the oven to 325°F. Lightly spray a 9-inch round springform pan with nonstick spray. Cut an 18-inch square of heavy-duty aluminum foil and wrap the foil around the outside of the pan.
2. In the top of a double boiler, over barely simmering water, melt the chocolate with the butter, stirring occasionally. Transfer the melted chocolate mixture to a medium bowl. Stir in the espresso powder, vanilla, 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 until a toothpick inserted into the center comes out with a few moist crumbs clinging to it, 25 to 30 minutes. Transfer the pan to a wire rack and let cool while you make the filling.
3. To make the filling, in the bowl of an electric mixer, using the paddle attachment, beat the cream cheese at medium-low speed until smooth and creamy, about 2 minutes. Gradually add the sugar and beat until blended. Add the sour cream, Kahlua, vanilla, espresso mixture, and salt and mix until blended. Beat in the cornstarch. At low speed beat in the eggs, one at a time, mixing well after each addition and scraping down the sides of the bowl with a rubber spatula as needed.
4. Scrape the batter over the brownie base. Place the pan in a large roasting pan. Pour enough water into the roasting pan to come about an inch up the side of the springform pan. Bake until the center is set, but slightly wobbly, 70 to 80 minutes. Remove the pan from the water bath and cool completely on a wire rack. The cake will continue to set up as it cools.
5. Refrigerate the cooled cheesecake at least 4 hours before serving.
6. To serve, cut the cake with a thin-bladed, sharp knife, wiping the knife clean between each cut. Garnish each slice with a dollop of whipped cream and a few chocolate-covered espresso beans.
12 to 16 servings
Copyright © 2006 The Cake Book, by Tish Boyle (John Wiley & Sons, Inc.)