Thursday, March 11, 2010

Brownie Latte Cheesecake and Meet Joy Beadworks

Brownie Latte Cheesecake

This post is part of my 2nd Blogiversary "Best of" Series. The criteria for choosing the best of?...well there are none, except that these are the recipes that I think about - no, dream about - long after the last bite was taken.

I often share goodies with my real life friend, Joy Beadworks, who lives just down the street from us. Joy makes the coolest jewelry which you can find in her Etsy Shop or at Sweet Peas in Wexford, PA if you're a Pittsburgher. My favorite piece of Joy Beadworks jewelry is my interchangeable glass bead ring - check it out!


Not only is this ring unique and beautiful, the ring opens up so that you can change the bead - and the bead choices are endless! You can even request a particular color or design. Joy's talented husband makes the glass beads by hand and they are beautiful pieces of art. Collect them and you have multiple rings all in one which you can match to your outfit or your mood... I'm particularly fond of the blues and greens...


Joy also makes my favorite earrings...which are also interchangeable - slip off the crystals and slip on different dangles...


and check out this ring for St Patrick's Day - so cute! ...



...and don't forget to check out her blog at Joy Beadworks. She's always got some cool craft going on like this scarf or this one or this great tote bag or this game table, or a story to tell about something her kids did like put a Lego creation in the oven of an unsuspecting cook. I'm so lucky to have such creative and caring friends, who are also terrific moms.

So back to the cheesecake - I remember Joy's husband commenting on this cheesecake after I had sent over a sample. He said, "You know, you could open up a shop and sell just this cheesecake!" - and I know he didn't mean that the rest of my sweets were bad, but that this cheesecake is just soooo good!

Make sure you place a double layer of heavy duty aluminum foil around the springform pan - mine sprung a leak and the brownie layer got a bit soggy, but I think it was just a little fudgier that way - either way it was still unforgettable.

Brownie Latte Cheesecake
from Tish Boyle's
The Cake Book

Brownie Base
4 ounces bittersweet chocolate, coarsely chopped
1/2 cup unsalted butter, cut into tablespoons
1 tablespoon
instant espresso powder
1 teaspoon pure vanilla extract
1/4 tsp salt
1 cup granulated sugar
2 large eggs
1/2 cup all-purpose flour

Latte Cheesecake Filling
1 1/2 pounds cream cheese, softened
1 1/2 cups granulated sugar
1 tablespoon pure vanilla extract
2 teaspoons instant espresso powder, dissolved in 1 tablespoon hot water
2 tablespoons Kahlua
pinch of salt
1/2 cup sour cream
1 tablespoon cornstarch
4 large eggs

Make the Brownie Base
Preheat the oven to 325 degrees F with the rack positioned in the center of the oven. Lightly grease the bottom and sides of a 9X3-inch springform pan. Cut an 18-inch square of heavy-duty aluminum foil and wrap the foil around the outside of the pan. (Make sure the foil has no holes and you may want to double the foil to make sure no water seeps in from the water bath.)
In the top of a double boiler, melt the chocolate with the butter over barely simmering water, stirring occasionally. Transfer the mixture to a medium bowl and stir in the espresso power, vanilla extract, 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 the brownie for 25-30 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 cool while you make the filling. Leave the oven on.

Make the 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, espresso mixture, Kahlua, salt, sour cream, and cornstarch 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. Place the pan in a roasting pan or large baking pan. Pour enough hot water into the roasting pan to come about 1 inch 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 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. (Alternately, dust with cocoa powder and garnish with chocolate-capuccino sticks.)
Store loosely covered in the refrigerator for up to 5 days.

4 comments:

  1. Oh wow! That looks way too good! I love lattes and cheesecakes, but together? I must try.

    I like your blog! (I follow you). Feel free to come visit me over at mine. :)

    ReplyDelete
  2. Oh my word does that look good! I totally forgot to take all our before pics of your new place without furniture...boo :(

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  3. Wow, thanks MM!! Your cheesecake looks beautiful, and it was so nice of you to feature The Cake Book. Everything you make looks beautiful, so I'm honored you chose one of my recipes...Best, Tish

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  4. I remember how yummy this sounded the first time I saw it! And yes, how lucky I am to have you all as my friends too!!!

    ReplyDelete

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