Chocolate Espresso Cheesecake Bars
Multi-layered rich dessert: a chocolate espresso cheesecake layer atop a brownie base, finished with a brandy sour cream topping and chocolate drizzle.
Ingredients
Brownie layer - bittersweet chocolate (coarsely chopped)
4 oz
Brownie layer - unsalted butter (cut into tablespoons)
1/2 cup (1)
Brownie layer - large eggs
2
Brownie layer - granulated sugar
1 cup
Brownie layer - instant espresso powder (e.g. Medaglia d'Oro brand)
1 tbsp
Brownie layer - salt
1/4 tsp
Brownie layer - vanilla extract
1 tsp
Brownie layer - all-purpose flour
1/2 cup
Cheesecake layer - brewed coffee
1/3 cup
Cheesecake layer - unsalted butter
1 tbsp
Cheesecake layer - bittersweet chocolate (coarsely chopped)
4 oz
Cheesecake layer - vanilla extract
2 tsp
Cheesecake layer - cream cheese (softened)
8 oz
Cheesecake layer - granulated sugar
1/2 cup
Cheesecake layer - sour cream
2/3 cup
Cheesecake layer - large eggs
2
Cheesecake layer - large egg yolk
1
Sour cream topping - sour cream
1.5 cup
Sour cream topping - fine granulated sugar
1/4 cup
Sour cream topping - brandy
1 tbsp
Chocolate drizzle - bittersweet chocolate (coarsely chopped)
1.5 oz
Instructions
1
Preparation
Place the oven rack in the center of the oven, preheat to 325°F. Line a 9×13 inch baking pan with aluminum foil, letting the foil extend 2 inches past the short sides of the pan. Grease the foil.
2
Make the brownie layer
In the top of a double boiler set over gently boiling water, melt the chocolate and butter, stirring occasionally until smooth. Remove from heat.
3
Mix the brownie batter
In a medium bowl, beat the eggs until smooth. Add sugar, espresso powder, salt and vanilla extract and stir. Pour in the chocolate and butter mixture and mix until combined. Add flour, stirring just until incorporated. Scrape the batter into the prepared baking pan and smooth the top. Set aside.
4
Make the chocolate coffee mixture
In the top of a double boiler, mix coffee, butter and chocolate. Set over gently boiling water, stirring occasionally until the chocolate is fully melted and the mixture is smooth. Add vanilla extract. Remove the top of the double boiler from the base, set the mixture aside to cool.
5
Make the cheesecake layer
In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth and creamy, about 1 minute. Gradually add sugar, scraping down the sides of the bowl if needed. Add the cooled chocolate mixture and mix until well combined. Stir in sour cream. Reduce speed to low, add eggs and egg yolk one at a time, mixing until fully incorporated.
6
Assemble and first bake
Scrape the cheesecake mixture over the brownie batter in the baking pan and smooth the top. Bake for 30 to 35 minutes, until the cheesecake layer is set but the center still has a slight shine. Keep the oven on.
7
Make the sour cream topping
In a medium bowl, stir sour cream, sugar and brandy until combined. Scrape the topping over the warm cake bars and smooth with a small metal spatula. Continue baking for 10 minutes, or until the topping is set (if the cheesecake layer rises and cracks in places, don't worry, it will sink as it cools). Cool completely on a wire rack.
8
Chill
Refrigerate for at least 2 hours (up to 2 days, tightly covered).
9
Make the chocolate drizzle
Melt chocolate over gently boiling water in a double boiler, stirring occasionally until smooth. Scrape the chocolate into a small sealable plastic bag, seal the bag. Cut a small hole in one bottom corner of the bag, drizzle the chocolate over the cake bars in a zigzag diagonal pattern.
10
Cut into pieces
Soak a sharp chef's knife in hot water, wipe dry. Cut into 24 pieces, wiping the knife clean after each cut.
