Raspberry Cheesecake Brownie

I made this recipe last week for the bf’s birthday. When I first saw this recipe in The Hummingbird Bakery Cookbook, I knew this was the perfect birthday treat for him. It combines 3 of his favourites, brownie, cheesecake and raspberries. Plus it is easy to cut up and take to work (or if you are the bf, eat for breakfast!).

Once again, I was not disappointed with The Hummingbird Bakery. This recipe was so tasty and the bf said this was a “make-again” recipe, which is a definate sign of success:) Even though this recipe has 3 layers, it was fairly quick to make and didn’t use a lot of ingredients. I halved the recipe because a 9X13 pan seemed a little big!

Raspberry Cheesecake Brownie

Source: The Hummingbird Bakery Cookbook

Brownie
200 g dark chocolate, roughly chopped
200 g unsalted butter
250 g icing sugar
3 eggs
110 g plain flour (I used all purpose)

Cheesecake
400 g cream cheese
150 g icing sugar
1/2 tsp vanilla extract
2 eggs
Cream topping
300 ml whipping cream
100 g icing sugar
150 g raspberries, plus extra to decorate

1. Preheat oven to 325 degrees. Line 33 x 23 x 5 cm baking tray with greaseproof paper.

2. For the brownie: Put the chocolate in a heatproof bowl over a pan of simmering water (do not let the base of the bowl touch the water). Leave until melted and smooth. Put the butter and sugar in a freestanding electric mixer with a paddle attachment and beat until all the ingredients are well incorporated. Add the eggs one at a time, mixing well and scraping any unmixed ingredients from the side of the bowl with a rubber spatula after each addition. Gradually beat in the flour, mixing well after each addition, then turn the mixer up to high speed and beat for a little longer until you get a smooth mixture. Slowly pour in the melted chocolate and mix thoroughly. pour into the prepared baking bray and smooth over with a palette knife.

3. For the Cheesecake: Put the cream cheese, sugar and vanilla extract in a freestanding electric mixer with a paddle attachment and beat on slow speed until smooth and thick. Add one egg at a time, while still mixing. Scrape any unmixed ingredients from the side of the bwol with a rubber spatula after each addition. The mixture should be very smooth and creamy. The mixer can be turned up to a higher speed at the end to make the mix a little lighter and fluffier, but be careful not to overmix, otherwise the cheese with split. Spoon on top of the brownie and smooth over with a palette knife. Bake in the preheated oven for 30-40 minutes, or until the cheesecake is firm to the touch and light golden around the edges. The centre should still be pale. Leave to cool completely, then cover and refrigerate for 2 hours, or overnight if possible.

4. For the cream topping: Put the cream, sugar, and raspberries in a freestanding mixer with a whisk attachment and beat until firm but not stiff. Turn the brownie out onto a board and turn the right way up. Spread the topping evenly over the brownie and decorate with more raspberries.

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2 responses to “Raspberry Cheesecake Brownie

  1. 10 out of 10!

    Amazing. I think that considering I eat a lot of the baked goods on this blog I should rate them all….but they are all 10’s!

    I would of eaten these for breakfast too!

  2. Those look incredible! Wish I could eat one right now!

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