Here's what I did for my husband's birthday cake. I stared at all my cookbooks in the bookshelf for a long time, and then grabbed a couple of them and browsed through them, hoping "the" recipe would just jump at me. Pretty scientific, huh? :o). Well, it sure did! I was sold as soon as I saw this beautiful picture of a slice of this rich and decadent Brownie Latte Cheesecake from The Cake Book by Tish Boyle. This would be the first time I had made a cheesecake for any birthday. One could argue it's not traditional. My argument: you're getting two desserts for the price of one, so who cares! :o) The fact that Tish gave it two thumbs up certainly helped a lot too!
|Happy birthday, sweetie!|
|A slice of heavenly Brownie Latte Cheesecake|
Although this recipe is not hard to make, it does require a little bit of time, but it's so worth it! First you make the coffee-flavored brownie batter and bake it in a 9" spring form pan. Instead of using heavy duty aluminum foil, I used my silicone baking pan to wrap around the spring form pan to prevent water from seeping in during the water bath later on. Although I don't like to bake in silicone pans, I have to say that using them for a water bath is just perfect (and cheaper in the long run compared to heavy duty alu foil, and not to mention "greener").
The coffee-flavored cheesecake filling can be made while the brownie base is baking. To soften cream cheese, I like to use the microwave, that way you don't have to plan hours in advance. It's also a good idea to have your eggs at room temperature. Just place them in a bowl with very hot tap water for about 10 minutes and you have room temp eggs. The other thing I like about this recipe is that a little bit of corn starch is used in the cheesecake filling to help with the thickening. I usually use a little flour but corn starch makes the filling gluten-free (in case you're sharing your cheesecake minus brownie layer with gluten-intolerant friends).
I don't use alcohol when I bake, so as I went to the fridge to grab either milk or cream to substitute the Kahlua, I noticed a carton of eggnog, so I used that instead :o) I just love the aroma of eggnog in baked goods.
|Ready for its water bath|
|After 70 minutes in the oven|
|It's very rich so a small slice goes a long way :o)|
|Look fudgy the brownie base is and how creamy the filling is!|
- Let me start by saying that I don't like coffee and never drink coffee, but that I love this cheesecake. The coffee flavor is definitely noticeable but it just works so well with the creaminess and sweetness of the filling and the chocolaty and fudgy brownie base.
- My husband loved the cheesecake too, and gave it a 9.5 out of 10 rating. He was also kind enough to allow me to share some of the cheesecake with a few of my friends. Almost everyone said "OMG" after they took their first bite and asked for the recipe!! No joke!
- If this has your mouth watering, go and get yourself a copy of The Cake Book and find out for yourself how awesome this dessert is. You can also find the recipe online on the NYWCA site.
- Changes: substituted Kahlua with an equal amount of eggnog (you could also use cream or milk).
- The border on the cheesecake is piped on there using chocolate whipped cream.
- A big Thank You to Tish for developing this recipe. It's one of my all-time favorite desserts!