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MINI MOCHA BROWNIE CHOCOLATE BASQUE CHEESECAKE Pure decadence in every bite 🤌 Recipe below OR go to my website through the link in my bio 🤎 #Recipe Details: Chocolate Brownie Base: - 3oz dark chocolate chips or chopped chocolate - 1/4 cup (58g) salted butter - 1 egg, at room temperature - 1/2 cup (113g) granulated sugar - 1/4 tsp (1g) salt - 1/4 cup (35g) all-purpose flour @Bob’s Red Mill Chocolate Mocha Cheesecake Filling: - 1 cup (200g) dark chocolate chips @Nestlé @Nestle Toll House @Nestlé USA - 16oz (2 blocks) cream cheese, at room temperature @Philly Cream Cheese - 1/2 cup (113g) granulated sugar - 1 tbsp (9g) cocoa powder @Hershey’s - 1 tsp instant espresso or espresso granules @Nespresso @Nespresso USA - 3 eggs, at room temperature - 1 cup (240ml) heavy cream, at room temperature Ganache: - 8oz dark chocolate @Ghirardelli Chocolate Company - 1 cup heavy cream - Flaky sea salt, for topping Instructions: Preheat the oven to 450F. Grease and line a 7” springform or cheesecake pan with parchment paper, making sure the parchment paper comes at least 2” above the top of the pan around the full circumference. You can also double the recipe to make this in a 9” springform pan! Start by preparing the brownie batter for the base. In a small bowl, combine the chocolate and butter. Heat in the microwave at 20-second intervals, mixing in between each, until completely melted and smooth. Then, add the egg and sugar, and whisk to combine. Sift the flour and salt into the bowl, and fold it gently until just combined. Spread the brownie batter evenly into the base of the prepared pan. Set aside while you make the cheesecake batter. Make the cheesecake filling. In a small bowl, melt the dark chocolate in the microwave at 20-second intervals, until completely melted and smooth. Set aside to cool. In a large bowl, beat the cream cheese to smooth it out. Add the sugar, and beat until well combined. Then, add in the cocoa powder and espresso granules, and beat until smooth. At this point, I like to switch over to whisking by hand to ensure I’m not over-mixing the batter! Add the eggs, one at a time, whisking in between each addition, until combined and smooth. Add the melted chocolate and whisk to combine. Then, add the heavy cream and whisk until smooth and creamy. Pour the cheesecake filling into the prepared pan on top of the brownie batter. I like to gently tap the pan on a surface to eliminate any air pockets. Bake at 450F for 25-30 minutes, or until the top is very dark brown around the edges and the center is still slightly jiggly. Crack the oven door and let sit for 5 minutes. Then, remove the cheesecake from the oven and place it directly into the fridge to chill for at least 4 hours or overnight. Once ready to serve, prepare the ganache. Place the chocolate into a medium bowl. Heat the heavy cream in the microwave until hot (~1 minute). Pour the hot heavy cream over the chocolate and let sit for 5 minutes. Then, whisk until smooth and glossy. Remove the cheesecake from the pan and pour the chocolate ganache on top. Garnish with flaky sea salt. Slice and serve. Enjoy! #mini #minimochabrowniechocolatebasquecheesecake #minicheesecake #minichocolatecheesecake #chocolatecheesecake #chocolatebasquecheesecake #chocolatecheesecakerecipe #cheesecakerecipe #basquecheesecake #burntbasquecheesecake #basquecheesecakerecipe #burntbasquecheesecakerecipe #brownies #chocolate #homemade #homemadecheesecake #chocolateganache #baking #dessert @Nordic Ware @KitchenAid