Chocolate Cappuccino Brownie Cheesecake Squares
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Coffee-flavoured cheesecake marbled with fudgy brownie makes these irresistible. For best results, refrigerate overnight.
Servings: 20 squares
Ingredients:
| 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% |
Suggested Recipes
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3 oz (90 g) bittersweet chocolate, chopped
1/3 cup (75 mL) butter
3/4 cup (175 mL) granulated sugar
2 eggs
1 tsp (5 mL) vanilla
3/4 cup (175 mL) all-purpose flour
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) salt
Cheesecake:
1 cup (250 mL) cream cheese, softened
1/3 cup (75 mL) granulated sugar
1 egg
1 tsp (5 mL) instant coffee granules
1 tsp (5 mL) vanilla
1 tbsp (15 mL) 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.
Tags:
Cookies-Bars-Squares; Grains; Sugar/Sweets; Cheese/Other Dairy; Eggs; Chocolate; Boil/Simmer; Bake; Make-Ahead;
Source
Canadian Living Magazine: February 2009
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