Chocolate Cappuccino Brownie Cheesecake Squares
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This recipe makes 20 squares servings
Nutritional Info |
|
|---|---|
| Per square: about | - |
| cal | 164 |
| pro | 3 g |
| total fat | 10 g |
| sat. fat | 6 g |
| carb | 17 g |
| fibre | 1 g |
| chol | 49 mg |
| sodium | 138 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 5 |
| vit A | 9 |
| folate | 7 |
Coffee-flavoured cheesecake marbled with fudgy brownie makes these irresistible. For best results, refrigerate overnight.
Ingredients
- 3 oz bittersweet chocolate, chopped
- 1/3 cup butter
- 3/4 cup granulated sugar
- 2 eggs
- 1 tsp vanilla
- 3/4 cup all purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- Cheesecake:
- 1 cup cream cheese, softened
- 1/3 cup granulated sugar
- 1 egg
- 1 tsp instant coffee granules
- 1 tsp vanilla
- 1 tbsp all purpose flour
Preparation
In large heatproof bowl over saucepan of hot (not boiling) water, melt chocolate with butter; let cool slightly. Whisk in sugar, eggs and vanilla. Stir in flour, baking powder and salt. Set aside.
Cheesecake: In bowl, beat cream cheese with sugar until smooth; beat in egg. Dissolve coffee granules in vanilla; add to cheese mixture. Stir in flour.
Remove 1/2 cup (125 mL) of the chocolate batter to small bowl. Spread remaining batter in parchment paper–lined 8-inch (2 L) square metal cake pan. Spread cheesecake batter over top. By spoonfuls, drop reserved chocolate batter over top. Run knife through batter to make decorative swirls.
Bake in 350°F (180°C) oven until tester inserted in centre comes out with a few moist crumbs clinging, 30 to 35 minutes. Let cool in pan on rack. Refrigerate for 4 hours. (Make-ahead: Wrap and refrigerate for up to 2 days.) Cut into squares.
Cheesecake: In bowl, beat cream cheese with sugar until smooth; beat in egg. Dissolve coffee granules in vanilla; add to cheese mixture. Stir in flour.
Remove 1/2 cup (125 mL) of the chocolate batter to small bowl. Spread remaining batter in parchment paper–lined 8-inch (2 L) square metal cake pan. Spread cheesecake batter over top. By spoonfuls, drop reserved chocolate batter over top. Run knife through batter to make decorative swirls.
Bake in 350°F (180°C) oven until tester inserted in centre comes out with a few moist crumbs clinging, 30 to 35 minutes. Let cool in pan on rack. Refrigerate for 4 hours. (Make-ahead: Wrap and refrigerate for up to 2 days.) Cut into squares.
Source : Canadian Living Magazine: February 2009
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