Cappuchino praline brownie cheesecake

This was my secret indulgence last month when I was PMS-ing. I tend to crave chocolate intensely once a month, and this was my February fix to those cravings.

 Cappuchino praline brownie cheesecake

If you follow my blog, you would notice that I've been blogging less frequently as of late. I'm still enjoying my food and food photography, just that it was getting a little tiring to upload and edit photos and compose blog posts (sometimes I get a little weary thinking of what to write). I've been blogging since my high school days (through my personal blog in the past), so it has been say close to ten years? I've only started to blog about food for the past three years or so. And while it has been a really fun and exciting journey documenting my food experiences, I think I just hit a plateau somewhere in the beginning of this year.

While I don't think I would stop blogging, I might take a short step away from frequent postings this few months, probably because I'm really busy at work these days, and I just want to rest and go out with my friends on the weekends, and not worry about pending blog posts work. Once I get my funk back, I should be posting more regularly again.

Back to this brownie cheesecake. I had a block of cream cheese in the refrigerator which I had bought just as a "just in case I need it" item. Well, I never got around to using it, and since it was nearing its expiry date, I decided to make something good outta it. I've always wanted to try making a brownie cheesecake of some sorts. I mean, it just sounds so rich and sinful and everything...

I modified the recipe slightly, making additions here and there and the end results were amazing. I was afraid that the layers might be overbaked or dry, but as I had reduced the baking time and used a damp kitchen towel (instead of a water bath), both layers were delightfully moist and gooey and dense. Mmmmmm. Be warned that this brownie cheesecake is really rich though, so a small slice definitely goes a long way.

This is one sinful, indulgent and guilty dessert. And that just about sums it all up. :)


Cappuchino praline brownie cheesecake (adapted from here)


Cappuchino praline brownie
100g butter
90g dark semi sweet chocolate
3 tbsp ground hazelnut praline powder
150g sugar
3/4 tsp vanilla
2 eggs, lightly beaten
60g plain flour
20g cocoa powder
2.5 tbsp instant coffee granules

Over a double boiler of simmering water, melt the butter and chocolate. Once melted take it off the heat and add in the eggs, sugar and essence. Mix well.
Add the flour, cocoa and coffee granules. Stir with a spatula and fold until just mixed and no flour remains visible.
Pour into an 5.5" inch removable bottomed pan that has been buttered and floured. Bake in a pre-heated oven of 150C for about 20 to 25 minutes or until the top is quite firm but not too firm.

Cheesecake
225g cream cheese
75g castor sugar
1/2 tsp vanilla essence
2 eggs, lightly beaten

Cream cheese in a mixer until smooth. add the sugar, essence and continue to beat until smooth. Add the eggs a little at a time until well mixed. Pour batter over the brownie bottom and bake in 170C oven for 40 -45 minutes or until the top of the cheesecake feels firm and is a lovely golden brown, amber almost. Turn off the oven an allow to cool in the oven with the oven door slightly ajar so that the cheesecake will not crack.

TIP : As I did not want the brownie layer to be overcooked, I wrapped the baking tin with a wet kitchen towel - providing some insulation to the bottom brownie layer from the heat so that it does not overcook.