It’s a fancy mocha latte in the form of a cheesecake with a brownie base.
Let’s talk about the amazing ridiculousness that is this cake. The smooth, and creamy cheesecake with a kick of coffee flavor. If you love coffee, ☑️ if you love chocolate, ☑️ if you love brownies, if you love cheesecake, ☑️ and heck…if you freakin’ love dessert- you have to try this brownie mocha latte cheesecake. It begins with the brownie layer which forms the chocolate base, it’s a super fudgy brownie, with a dose coffee to give you a “pick me up”. The brownie is topped with a smooth, creamy Kahlúa-espresso cheesecake. This deliciousness is topped with whipped cream and chocolate espresso beans.
This Brownie Mocha Latte Cheesecake represents Nivana for any cheesecake, coffee or brownie lover, looking for the ultimate pick me up cause this heavenly cake is bliss. Be sure to use top quality premium chocolate, not chocolate chips (they contain a stabilizer to maintain its shape) for this recipe, such as Valrhona, Scharffen Berger or Lindt Excellence. We baked it in an 8 x 8 x 2 inch (20 x 20 x 5cm) square pan with removable bottom but you could bake it in a 9 x 3 inch (23 x 8cm) springform pan traditionally used for cheesecake. You can use a hand mixer to make this cake, but make sure the cream cheese is thoroughly creamed, and smooth or the filling will have chunks of cream cheese in the cake. Not good…
4 ounces bittersweet chocolate around 61-70%, coarsely chopped (113g)
½ cup unsalted butter (1 stick / 4 oz / 113g)
1 tablespoon instant espresso powder (3g)
1 teaspoon vanilla extract (5ml)
¼ teaspoon salt (1.25ml)
1 cup granulated sugar (7oz / 200g) see note
2 large eggs
½ cup all purpose flour
Mocha Latte Cheesecake:
1½ pounds cream cheese, softened (680g)
1½ cups granulated sugar (10.5g / 300g) see note
1 tablespoon vanilla extract (15ml)
1 tablespoon espresso powder, dissolved in 1 tablespoon hot water (15ml each)
2 tablespoons Kahlua®️ (30ml)
Pinch of salt
½ cup sour cream (4.2 oz / 121g)
1 tablespoon cornstarch (7g)
Classic whipped cream
Chocolate covered espresso beans (I used Trader Joe’s brand)
Make the brownie base: Position the rack in the center of the oven and preheat the oven to 325℉ (163℃) Lightly grease the bottom and side of a 9 x 3 inch (23 x 8cm)springform pan.
In the top of a double boiler, or a medium stainless steel or glass bowl. Set the bowl over a pot of barely simmering water, stirring the mixture occasionally with a spatula or wooden spoon until melted. (If using a double boiler transfer the mixture to a medium bowl) Stir in the sugar, espresso powder, vanilla extract and salt. Whisk until the sugar dissolves, if sugar doesn’t dissolve return to the boiler for a minute. Stir in the flour until no tracers remain.
Scape the batter into the prepared pan and smooth it into an even layer. Bake the brownie for 20-25 minutes, until a toothpick inserted into the center comes out with a few moist crumbs clinging to it. Place the pan on a wire rack and let the cool while you make the filling. Leave the oven on.
Make the cheesecake filling: 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, Kahlúa, salt, sour cream, and corn starch and mix until well blended. At low speed, add 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.
Scrape the batter onto the brownie base. Pour enough hot water into a roasting pan to come up about 1 inch (2.5 cm) 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 with 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.
Note: The cake can be refrigerated and stored for up to 5 days, covered loosely. To my fellow 🇿🇦 use castor sugar and not regular sugar because ours here in the 🇺🇸 is much finer.