Coffee-flavoured cheesecake marbled with fudgey brownie makes these irresistible. For best results, refrigerate overnight.
- Portion size 20 servings
- Credits : Canadian Living Magazine: February 2009
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.
Nutritional facts Per square: about
- Sodium 138 mg
- Protein 3 g
- Calories 164.0
- Total fat 10 g
- Cholesterol 49 mg
- Saturated fat 6 g
- Total carbohydrate 17 g
- Iron 5.0
- Folate 7.0
- Calcium 2.0
- Vitamin A 9.0