*INGREDIENTS
+FOR THE BROWNIE:
°140g unsalted butter, melted
°200g of sugar
°1 tbsp. vanilla extract
°2 large eggs
°100g of flour
°50g unsweetened cocoa powder
°1/4 tsp. baking powder
°1/4 tsp. salt
+FOR THE CHEESECAKE TOPPING:
°680g Philadelphia-style cream cheese, at room temperature
°200g of sugar
°3 tbsp. tablespoon (25g) flour
°230g heavy cream, at room temperature
°2 tbsp. granulated instant coffee
°2 tbsp. (30ml) hot water
°1 tbsp. vanilla extract
°3 large eggs, at room temperature
+FOR THE CHOCOLATE-COFFEE GANACHE:
°2 tbsp. granulated instant coffee
°2 tbsp. (30ml) hot water
°230g 70% cocoa dark chocolate, cut into pieces
°5 tbsp. tablespoons (75ml) single cream
*INSTRUCTIONS
+FOR THE BROWNIE:
Preheat the oven to 180°C. Line a 23cm springform tin with parchment paper and grease the edges.
In a bowl, combine the melted butter, sugar and vanilla together. Add the eggs and mix well.
In another bowl, mix the flour, cocoa powder, baking powder and salt.
Add the dry ingredients to the wet ingredients and mix well.
Pour the mixture into the mold and spread evenly around the edges.
Baking for 25 min
+FOR THE COFFEE CHEESECAKE TOPPING:
In a large bowl, beat together the Philadelphia type cream cheese, sugar and flour on low speed using an electric mixer, until the mixture is homogeneous.
Add the cream and continue blending on low speed until fully incorporated.
In a bowl, dissolve instant coffee in hot water and stir. Add to cheesecake filling with vanilla extract and continue beating with electric mixer on low speed until fully incorporated.
Add the eggs, one at a time.
When the brownie is cooked, reduce the oven temperature to 150°C. Remove the brownie from the oven and pour the cheesecake filling evenly on top.
Cover the bottom and outer edges of the pan with aluminum foil and place the pan inside another much larger deep dish. Pour water into the larger pan to about halfway up the pan at its center, making sure the water doesn't overrun the foil around the edges of the pan.
Bake for about 1h15. The center should be taken but still a bit shaky.
Turn off the oven and leave the cheesecake inside with the door closed for another 30 minutes. The cheesecake will continue to cook while cooling slowly.
Open the oven door a crack for another 30 minutes and let the cheesecake cool inside the oven. This process prevents the cheesecake from cracking.
Remove the cheesecake from the oven and refrigerate for 5-6 hours or ideally overnight. Once cooled, remove the detachable edges from the mold.
FOR THE CHOCOLATE-COFFEE GANACHE:
Dissolve instant coffee granules in hot water.
Pour into a small saucepan with the chocolate cut into small pieces and melt over low heat.
Once the chocolate has melted, pour in the liquid cream and mix well.
Spread the chocolate-coffee ganache evenly over the cheesecake. Leave to cool at room temperature until the ganache has firmed up, or in the refrigerator for a few minutes.
Enjoy !
