Espresso Cheesecake Brownies

Even though this was a dish that was made in three parts - brownie base, cheesecake, and sour cream topping - I found it to be a very simple recipe to put together. I really liked the contrast of the creamy cheesecake against the dense brownie.

I was a little concerned that I had overcooked the cheesecake, though. It was total soup at 25 minutes and still extremely loose at 35, so I let go for about five more minutes after that. I think I could have taken it out at 35 and let the residual heat finish it off, but I tried that once and received a puddle of unbaked cream cheese for my efforts so I now tend to err on the side of a more well-done cake. It tasted just as creamy as I wanted though, so the only real issue was that it shrank a bit more than expected and was a darker color on top - once covered with the sour cream icing that wasn't an issue anymore anyway - so a win all the way around.

I shaved a little chocolate across the top of brownies before slicing them just to add some interest to the sea of white and think that was a good plan. Melissa posted the recipe at Life in a Peanut Shell and she added all sorts of delightful treats to her brownies - they look fantastic - and adorable - my jealousy gene is creeping out again!

I've often wondered how the sour cream topping was made when I saw it on a cheesecake - I knew it wasn't just straight sour cream and now, thanks to Dorie, I have the basic proportions to use on my cheesecakes whenever the mood strikes.

As always, if you want all of these fantastic recipes in one place, I can't suggest strongly enough that you buy the BOOK - Baking From My Home to Yours - it is a great investment as this recipe proves easily.