rijo42Coffee Senior Member Joined: 3 Dec 2012 Posts: 44 Location: Bolton Expertise: Professional
Posted Sun Mar 3, 2013, 6:45pm Subject: Espresso Cheesecake Brownies
Cheesecake, brownies and coffee; a match made in heaven as far as I’m concerned. The intense hit of espresso enhances the rich flavour of the chocolate and the cheesecake adds an additional decadent dimension.
Brownies 225g/8oz caster sugar 225g/8oz good quality dark chocolate (minimum 70% cocoa solids) 100ml/3½ fl oz strong espresso 150g/5½ oz butter – unsalted 100g/3½ oz plain flour 3 large free-range eggs
Cheesecake 50g/1¾ oz caster sugar 1 large free-range egg 150g/5½ oz full fat cream cheese Zest of half an orange
Method Begin by greasing and lining an 8in/20cm square tin and preheating the oven to 170C/325F/Gas 3.
To make the brownies start by melting the chocolate and butter in a heatproof bowl over a pan of simmering water. Once the butter and chocolate have completely melted, remove from the heat and allow to cool slightly.
Add the caster sugar, eggs and espresso into a mixing bowl and whisk until thoroughly combined. Sift in the flour and mix well, add the chocolate mixture and mix until completely combined.
To make the cheesecake mix, beat the cream cheese, caster sugar, egg and orange zest until a smooth consistency is achieved.
Spoon the brownie mix into the cake tin and spread the cheesecake mixture on top, create a marbled effect by cutting lines into the mixture with a knife.
Place in the oven and bake for 25-30 mins. Remove from the oven and allow to cool completely. Cut into squares.
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