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A Dark Temptation: Brownie Mud Pie Cheesecake

4 months ago

Tempt your tastebuds with this decadent cheesecake

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Brownie Mud Pie Cheesecake

Makes 1 (9-inch) cake

GANACHE:

1/2 cup Dark chocolate, chopped

1/2 cup Heavy cream

  1. Heat cream in a saucepot over low heat until it starts to steam. Pour over dark chocolate and let stand for 20 seconds.  Stir until well emulsified.  There should be no trace of solid chocolate. 
  2. Pour in a container and cover surface directly with cling wrap.  Keep chilled until ready to use. The ganache can be warmed in microwave to revert back to liquid state.

CHEESECAKE BASE:

3 1/2 cups Cream cheese

1 1/4 cups Granulated sugar

2 1/2 Tbsps Cornstarch

1 tsp Vanilla extract

1/2 tsp Salt    

1 cup Sour cream              

4 Eggs, beaten              

1/2 cup Caramel sauce    

2 Tbsps Heath caramel bits    

1 Tbsp Coffee powder (dissolved in 2 tbsp. hot water)

2 Tbsps Chopped pecans    

1/2 cup Chocolate ganache, melted     

2 Tbsp Chocolate chips                             

  1. Line bottom of 9-inch ring mold with aluminum paper. Make sure seams are tight to prevent filling from oozing out. Grease generously using baking spray. Set pan in a baking tray.
  2. Using the paddle attachment at medium speed, mix cream cheese, granulated sugar, cornstarch, vanilla extract, and salt until soft and creamy.  There should be no visible lumps. Add sour cream and mix well.
  3. Lower speed and add eggs in a thin stream. Mix until there are no traces of eggs.
  4. Divide cheesecake base into three portions. Flavor first portion with caramel sauce and mix in Heath caramel bits. Flavor second portion with coffee powder and mix in chopped pecans. Flavor last portion with chocolate ganache and mix in chocolate chips.
  5. Pour coffee cheesecake at the bottom of lined ring mold. Slowly pour in the chocolate cheesecake on top of the coffee layer and the caramel cheesecake on top of the chocolate. Some layers will sink but it’s okay.  Layers will remain separate.
  6. Bake in a water bath for 75 minutes in a preheated oven set to 375°F (160°C). The cheesecake will lightly brown on top and middle part will jiggle when shaken.
  7. Freeze for at least six hours before assembly.

BROWNIE LAYER:

2 packages Brownie mix

  1. Prepare brownies according to package directions. Pour onto a greased and line a 10-inch square pan and bake in a 350°F (180°C) preheated oven for 30 minutes.
  2. Loosen sides and cool in pan unmold. Using the 9-inch ring mould, punch out a 9-inch circle. This will serve as the base. Transfer to a cake plate or board and set aside until ready to assemble.

CRÈME CHANTILLY:

1 cup Heavy cream

2 tbsps Granulated sugar

1 tsp Vanilla extract                          

  1. Whip all ingredients until medium peaks form.  Transfer into a piping bag with a large star tip. Keep chilled until ready to use.

ASSEMBLY:

  1. Spread the ganache on top of the brownie layer. This will prevent the cheesecake layer from slipping from the base.
  2. Place firm the frozen cheesecake on top of the brownie base frosted with ganache.
  3. To decorate, pipe high rosettes or borders of Crème Chantilly on top of the cheesecake and pour more ganache on the cake center. Garnish the cream with chopped pistachios or chocolate shavings.

 

Recipe by Mai Ote

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