Coffee Yogurt Cheesecake with Brownie Base

I was actually reluctant to try this recipe at first because the first step said "Line two 23cm (9") springform pans..." suggesting that this is a big recipe. But when I looked at the filling ingredients, it called for 550g of cream cheese. I usually use 500g of cream cheese for an 8" cake and my brain went into overdrive to compute if I should go ahead and use the recipe as is for just one 8" cake. Besides, I am not exactly crazy about coffee flavored cakes or coffee flavored anything. I like coffee as a drink and that's it.

I don't have a square springform pan and neither have I seen one before. What I have is a square pan with a removable bottom, courtesy of my aunty. The recipe said to line the pan with aluminium foil but I decided to line it with baking paper, keeping my fingers crossed that it would be OK. Then I wrapped the outside of the pan with 2 layers of heavy duty aluminum foil.

The first step was to prepare the brownie batter and I made a slight change to the recipe by cutting down the brown sugar from 150g to 50g. The amount of batter looked like it was enough for only one pan and this was confirmed once I poured it into the pan. There was only a thin layer of batter and it made me wonder how it could be enough for two 23cm pans. My brownie was done in only 15 minutes.

The brownie had a nice springy texture.

Next it was time to prepare the cheesecake filling. In addition to cream cheese, the recipe called for 100g of plain yogurt and 200ml of sour cream. Yikes! Yogurt I have but the sour cream was already used for another cake. I had no choice but to substitute with more yogurt. Another ingredient I did not have was Amaretto liquer. Though it was optional, I substituted it with rum. And instead of cornflour, I used custard powder. As for the eggs, it was two whole eggs and 2 egg yolks. I was reluctant to separate the yolks as I would be left with 2 egg whites. I decided to improvise and use 3 whole eggs instead. Again, I cut down the sugar from 200g to 130g.

Before I poured the filling into the pan, I had a quick taste. Yum! It tasted like very good coffee ice cream. I was optimistic that this cheesecake would turn out well. Even though I don't usually use a water bath for this type of baked cheesecake, I decided to give it a go. The cake was done in about 60 minutes and I let it cool in the oven for 30 minutes. The surface was smooth save for a small patch of air bubbles. 

I cooled and chilled the cake overnight. The next morning I had to rush to slice and photograph the cake before the water supply got cut off. So many things to wash! I cut 16 slices to be given away and saved one for myself. I had to taste it to determine if it was fit to be given away. And indeed it was more than fit, the taste was lovely and went well with the brownie base. I was very happy. It was well worth the effort and I realize now that it is worthwhile to bake a cheesecake in a water bath as it prevents the cake for cracking (I usually experience minor cracks which patch up when the cake cools) and keeps the surface moist.

Yummeh!

I am not reproducing the original recipe as I have made quite a few changes to it. Instead I am giving you my adapted version as it worked very well and is a lot simpler for my future reference. And yes, I have changed my mind about coffee flavored cakes. Now I love it!

Coffee Yogurt Cheesecake with Brownie Base

Recipe source : Adapted from Alan Bakes Really Good Cheesecakes (page 44)

Note :

1. Line an 8" square pan with removable bottom with baking paper or aluminum foil

2. Wrap the outside of the pan with two layers of heavy duty aluminum foil.
3. I baked the brownie base at 160C and the filling at 140C.

4. I made the coffee mixture by dissolving 2 heap teaspoons of instant coffee with 1 cup of hot water. Yes, there are leftovers after using for the brownie base and filling. I drank it.

5. In the recipe below, I make note of sugar in original recipe so that you can decide what amount to use.
6. To garnish the cake, I sprinkled with cocao powder.

Brownie Base 

Ingredients :

- 80g self raising flour

- 2 tbp cocoa powder

- 100g butter

- 50g semi-sweet dark chocolate

- 2 tbsp brewed coffee (see note 3 above)

- 1tsp vanilla extract

- 2 large eggs

- 50g brown sugar (original recipe : 100g)

Method for brownie base :

1. Sift flour and cocoa powder three times and set aside.

2. In a heatproof bowl set over a saucepan of simmering water, melt butter and chocolate, stirring well to mix.

3. Remove from heat and allow to cool.

4. Add eggs, one at a time, mixing until well incorporated.

5. Add sugar and mix well.

6. Add flour mixture and fold to incorporate.

7. Pour batter into the lined pan and bake for 20-25 minutes at 160C (Mine was done in 15 minutes) or until skewer inserted into the center of the brownie comes out clean.

8. Set aside to cool.

Coffee Cheesecake Filling 

Ingredients :

- 2 tbsp brewed coffee (see note 3 above)

- 1/2 tsp cinnamon sugar

- 500g cream cheese at room temperature 

- 130g castor sugar (original recipe 200g)

- 280ml plain yogurt

- 2 tbsp custard powder

- 2 tsp vanilla extract

- 2 tbsp rum (and then some hic!)

- 3 large eggs

Method for cheesecake filling :

1. Add cinnamon sugar to the brewed coffee and stir to dissolve. Set aside.

2. Beat cream cheese and sugar until combined.

3. Add yogurt and mix well.

4. Add vanilla extract and eggs, one at a time, beating well with each addition.

5. Add brewed coffee and custard powder and mix until well blended.

6. Pour the filling over the brownie base.

7. Place the cake pan into a roasting pan. Fill the roasting pan with hot water until it reaches halfway up the side of the cake pan.

8. Bake at 140C for about 1 hour or until the outer edges of the cake is firm and the center is still a little wobbly.

9. Leave the cake to cool in the oven with oven door ajar for 30 minutes and then remove to cool further on cooling rack.

10. Chill the cake in the fridge overnight.

12. Unmould the cake and peel away baking paper.

13. Slice using a hot knife and transfer to serving plate.

This post is linked to Cook-Your-Books #11 hosted by Joyce of Kitchen Flavours.