Espresso Brownie Cheesecake

Espresso Brownie Cheesecake


Pampering yourself now and then or letting yourself be pampered, that’s something you don’t have to tell the Americans. The typical American brownies are a good example of this. I’m quite certain that you know them, these dark brown, soft and yet firm pastries with an intense chocolate flavor.

I’m also convinced you’re familiar with cheesecake. This delicacy made ​​from cream cheese, eggs and sugar can also be considered as one of the most tempting delicacies to the far corners of mother earth.

Why not combine these two kingdoms of Heaven? Well, that’s exactly what I did. Moreover, I have added espresso to the cheesecake because the coffee flavor of espresso and chocolate taste of the brownie form an excellent combination. A heavenly combination you might say.

Okay, I absolutely agree: this recipe is not so good (bad you could say) for the waistline, but it is also the ideal form of comfort, the perfect pastry or dessert or whatever you want to call it. Perhaps you can think of a good name yourself to justify its preparation? You know what? Let’s call it a lovely vice with high nutritional value, which sounds nice and compensates eating it maybe a little.


Espresso Brownie Cheesecake


Recipe Espresso Brownie Cheesecake

Prep Time: 45 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 35 minutes

Serving Size: approx. 8 persons

Recipe Espresso Brownie Cheesecake


    Cheesecake filling
  • 325 gr cream cheese
  • 100 gr caster sugar
  • 2 eggs
  • 115 gr sour creme
  • 40 ml cooled espresso (or strong coffee)
  • 4 tsp cornflour
  • Brownie
  • 75 gr flour
  • ½ tsp baking powder
  • ½ tsp salt
  • 90 gr dark chocolate (min. 72% cocoa)
  • 90 gr butter
  • 240 gr granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract (SEE RECIPE)


  1. Preheat the oven to 170°C or 338°F (NO FAN !!)
  2. Grease a round cake pan of approx. 20 cm or 8 inch with butter and line with parchment paper.
  3. Cheesecake.
  4. Mix the cream cheese with the crème fraîche and sugar until smooth.
  5. Add the eggs and stir until they are incorporated entirety.
  6. Add the cooled espresso, and finally the cornstarch.
  7. Stir again thoroughly and set aside.
  8. Brownie.
  9. Mix the flour, baking powder and salt into a bowl and set aside.
  10. Melt the chocolate with the butter au bain marie.
  11. Remove from the heat as soon as everything is melted.
  12. Add the eggs, sugar and vanilla extract to the chocolate and mix thoroughly with a whisk.
  13. Add the flour mixture and stir thoroughly once more.
  14. Pour ⅔ of the brownie batter into the cake pan cake tin and shake it a little bit to get a smooth consistency.
  15. Finish
  16. Pour cream cheese mixture over brownie batter.
  17. Stir with a spoon the rest of the brownie batter on top of the cream cheese mixrure (try to cover the top completely. If this fails, it's not a disaster. You will get a marble effect as soon as the cake is done).
  18. Place the cake pan in the middle of the oven and bake for 50 minutes.
  19. Turn off the oven and leave the cake in the oven to cool for half an hour with the oven door ajar.
  20. Remove the cake from the pan and leave to cool completely.


TIP!! Leave the cake in the fridge overnight before serving, like this it will taste at its best.

2 Comments on “Espresso Brownie Cheesecake

  1. This looks delicious. I have one question about the amount of sugar in the brownie batter, does it make it really sweet? It’s quite a bit I want to scale it back a bit. Thanks!

    1. Thank you so much for your nice comment.
      I understand your concern about the rather large amount of sugar but rest assure, the taste is not over sweet but it’s more to get a thick caramalised structure. Of course you can always adjust the amount but then I can not guarantee a prefect texture.
      Good luck with the baking!

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