Description
Decadent Mini Mocha Brownie Chocolate Basque Cheesecake Delight
Ingredients
Scale
- 3 oz dark chocolate chips or chopped chocolate
- 1/4 cup salted butter
- 1 egg, at room temperature
- 1/2 cup granulated sugar
- 1/4 tsp salt
- 1/4 cup all-purpose flour
- 16 oz cream cheese, at room temperature
- 1/2 cup granulated sugar
- 1 tbsp cocoa powder
- 1 tsp instant espresso or espresso granules
- 3 eggs, at room temperature
- 1 cup heavy cream, at room temperature
- 8 oz dark chocolate
- 1 cup heavy cream
- Flaky sea salt, for topping
Instructions
- Preheat the oven to 450°F. Grease and line a 7” springform or cheesecake pan with parchment paper, ensuring it rises 2” above the top for easy removal later.
- Melt the chocolate and butter together in a small bowl. Use the microwave, heating in 20-second intervals and stirring until smooth. Incorporate the egg and sugar, whisking until combined.
- Combine the flour and salt by sifting directly into the bowl. Gently fold these into the mixture until just incorporated. Spread the brownie batter evenly into the prepared pan and set aside.
- Melt additional dark chocolate in a small bowl using the microwave and blend every 20 seconds until smooth. Allow it to cool while you prepare the cheesecake filling.
- Beat the cream cheese in a large bowl until smooth. Add sugar, followed by cocoa powder and espresso granules, whisking until everything is well combined and creamy.
- Switch to whisking by hand to avoid over-mixing. Gradually add the eggs, one by one, blending in between each addition for a silky smooth texture. Fold in the melted chocolate and heavy cream until the batter is luscious and creamy.
- Pour the cheesecake filling over the brownie base in the prepared pan, gently tapping it on a surface to release any air pockets.
- Bake at 450°F for 25-30 minutes, or until the edges are dark brown and the center has a slight jiggle—this indicates it’s perfectly baked.
- Cool the cheesecake by cracking the oven door for 5 minutes. Then transfer it directly to the fridge to chill for at least 4 hours or overnight, allowing flavors to meld beautifully.
- Prepare the ganache by placing chopped dark chocolate into a medium bowl. Heat the heavy cream in the microwave until hot (~1 minute) and pour it over the chocolate. Let sit for 5 minutes, then whisk until smooth and glossy.
- Remove the cheesecake from the pan and pour the ganache on top. Garnish it with flaky sea salt, and slice to serve! Enjoy the rich, velvety goodness.
Notes
- Prep Time: 60 min
- Cook Time: 30 min
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 100 mg