CHEESECAKE A VINTAGE BROWNIE COMBINES WITH CAPUCINO PIE

 

CHEESECAKE A VINTAGE BROWNIE

 COMBINES WITH CAPPUCCINO PIE

Cheesy, Chocolaty, and Espresso like CHEESECAKE.

I love cheesecakes as much as I sinfully love brownies and all things chocolate every once in a while.

However, my favourite combination is chocolate, cheese, and coffee. This dessert exceeded expectations.

It had the consistency of brownies, the richness of cheese, and the intense addictive power of coffee. An explosive combination.

I decided to serve it "plain," without the whipped cream. A minimum of complexity.



This sumptuous dessert in the garden caught my eye and inspired me to take pictures because it looked like the enchanted Chinese bowls I had bought and set up for my last post.


As you can see, I too went too far with it.

A year ago, I was given a fresh bouquet of roses by my daughters for my birthday.

As is my custom when I receive flowers, I hang them upside down in the least damp part of our house and allow them to dry completely.

The margins were shrivelled, blurry, and not quite apparent.

Let's go back to the cheesecake.

I created a brownie with a little bitter taste by adding two generous teaspoons of instant coffee to a regular brownie recipe.

When paired with the creamy cheese on top, the flavour becomes lusciously cappuccino-ey.

I adore the way the warm, dark chocolate in the oven combines with the robust flavour of the coffee. It smelled so good.

To hang a rich, wet substance, it began as a dark, smudgy flow of appetising molten lava that was about to harden into a sticky mass with a smooth top.

Heavenly cheesecake, brownies, and coffee.

a wholly immoral mix.

Here is the cheesecake recipe now.

The Brownie Bottom Cappuccino:

150 grammes of butter

125 grammes of semi-sweet, dark chocolate

Three eggs, whisked just until fluffy

1. one-fourth cup sugar

One teaspoon vanilla

one cup of all-purpose flour

One-fourth cup of cocoa powder

two tablespoons of instant coffee

half a cup of chopped walnuts

Melt the chocolate and butter over a double boiler filled with simmering water.

Remove from the heat after melted, then whisk in the eggs, sugar, and essence.

Blend thoroughly. Add the coffee granules, chocolate, and flour.

Using a spatula, stir and fold until thoroughly combined and no flour is visible.

Put the walnuts in. Stir them in.

Transfer onto an 8-inch detachable pan with a bottom that has been floured and buttered.

Bake for 20 to 25 minutes, or until the top is firm but not overly so, in an oven that has been preheated to 150 degrees Celsius.

Cheesecake Note:

You won't use the entire brownie mix batch.

About half to a cup of mixture should be left behind.

The extra can be baked in cupcake liners at a later time.

TIP: You'll see that the top of the brownie has slightly inflated out to form a tiny dome when the brownie bottom is done. Remain calm.

Simply remove it from the oven and allow it to cool so that the cheese layer can be added once the surface has levelled out and settled.

The Cheesecake:

500 grammes of cream cheese

1/3 cup of castor sugar

1 teaspoon pure vanilla

4 eggs, whisked just until fluffy

Using a mixer,

cream cheese until it's smooth.

When creamy,

add the sugar and essence and beat again.

Gradually include the eggs until thoroughly combined.

Cover the brownie bottom with batter,

then bake at 170 C for 40 to 45 minutes,

or until the cheesecake feels solid and has a gorgeous,

almost amber, golden brown colour on top.

To prevent the cheesecake from cracking,

turn off the oven and let it cool inside with the door slightly ajar.

Note:

Before removing,

I let the cake cool for a few hours.
TIP: This recipe does not require a water bath.

Without it, the cheesecake cooks to perfection.

TIP:

I lined a baking dish with newspapers to prevent the brownie layer from overbaking and then put the cake tin on top.

To prevent the brownie from overcooking, the paper provides some insulation from the heat.

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