Ingredients
Scale
- ¾ cup unsalted Butter
- 7.7 oz Dark chocolate (60%)
- ⅔ cup Dutch-processed Cocoa powder
- 1 ¼ cups Granulated sugar
- ½ teaspoon Kosher salt
- 1 teaspoon Espresso powder
- 1 teaspoon Vanilla extract
- 1 Egg yolk
- 2 Eggs
- ¾ cup Flour
- 17 oz Cream cheese (room temperature, full fat)
- ¾ cup Granulated sugar
- ½ cup Sour cream
- 1 teaspoon Vanilla extract
- 2 Eggs
- 1 ½ tablespoon Cornstarch
- 2.8 oz Dark chocolate (60%)
- 2.8 oz Heavy cream
- ⅔ cup Cold heavy cream
- ⅓ cup Powdered sugar
- 1 teaspoon Vanilla extract
- 2 tablespoon Chocolate ganache (reserved, optional)
Instructions
- Prepare a 9-inch springform pan with parchment paper and preheat oven to 350°F (180°C).
- Melt unsalted butter and dark chocolate, then mix in sugar, espresso powder, vanilla, and salt.
- Sift in cocoa powder, mix in eggs and flour until just combined.
- Beat cream cheese, then add sugar, sour cream, and eggs until smooth. Mix in cornstarch.
- Layer half of brownie batter, then cheesecake batter, followed by remaining brownie batter. Swirl to combine.
- Bake for 40-50 minutes until edges set and center jiggles slightly.
- Cool in oven, refrigerate for at least 5 hours.
- Prepare ganache by mixing dark chocolate and heavy cream, then whisk for whipped cream.
- Serve chilled with optional garnishes.
Notes
Ensure ingredients are at room temperature for best texture.
Avoid overmixing to keep the cheesecake light and fluffy.
Cool the cheesecake properly before chilling to prevent cracks.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 400
- Sugar: 20
- Sodium: 250
- Fat: 28
- Saturated Fat: 15
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 5
- Cholesterol: 75