Raspberry Cheesecake Brownie //

Woo! Spring has finally sprung and it’s feeling good~ I love the springtime. I’m currently trying to have a serious de-clutter (I have an awful habit of shoving stuff in my cellar and never dealing with it… oops) so I’m eBaying, charity-ing and binning a lot right now! I love having a good clean as well, throw off those winter cobwebs 🙂
Captain has been enjoying some cuddles this week <3
I’ve had a quiet week, aside from the fact I popped down to Birmingham for the night to see my bestie Rachel and one of my favourite bands, Fall Out Boy! The gig was very fun, and it was lovely to see Rachel and spend some time with her family, whom I love.
I’ve been trying really hard to not spend too much money this month so I’ve been staying in and… baking! The recipe I have today is one of my favourites (it might be the most delicious thing I’ve ever made), it’s just yummy <3 Chocolate, raspberries, cheesecake…. what’s not to like?! This is another Hummingbird Bakery recipe, they always do well for me!
My tips for this recipe are to make sure you use a skewer or knife to check the brownie is cooked through, because every time I’ve made it the brownie hasn’t been quite cooked through, which makes is rather tricky to slice. And also make sure you don’t make the raspberry topping too thick (I’d be tempted to not pour on the entire amount stated, just enough to cover) because it doesn’t seem to set up properly for a couple of days and, again, this makes it hard to cut!
It’s worth noting this recipe requires chilling for at least 2 hours, overnight if possible (and overnight is definitely better, from several attempts experience!) 
Ingredients:
Brownie:
200g dark chocolate
200g unsalted butter
250g icing sugar
3 eggs
110g plain flour
Cheesecake:
400g cream cheese
150g icing sugar
1/2 teaspoon vanilla extract
2 eggs
Raspberry Topping:
300ml whipping cream
100g icing sugar
150g raspberries
You will need a 33 x 23 x 5-cm baking tray lined with baking paper.
Pre-heat oven to 170c / Gas Mark 3
Method:
1. Put chocolate in a heatproof bowl and leave to melt. Mix butter and sugar together until well incorporated.
2. Add the eggs to the butter/sugar mix one at a time. Gradually beat in the flour until all is well incorporated.
3. Pour the melted chocolate into the mixture and mix thoroughly. Pour into prepared baking tray and smooth over with a palette knife.
4. In a clean bowl, mix the cream cheese, vanilla extract and icing sugar until smooth and thick. Add the eggs one at a time, mixing well and combining. Be careful not to overmix or the cheese may split.
5. Spoon onto the raw brownie mixture and smooth over with a palette knife.
6. Put in the over and bake for 35 – 40 minutes, until cheesecake is lightly golden around the edges but pale in the centre, and firm to the touch (I would recommend testing the brownie also, but make sure you don’t burn your cheesecake!)
 
7. Once out of the oven leave to cool entirely and then refrigerate for at least 2/3hrs but overnight is best!
8. Whisk cream, raspberries and icing sugar together until firm but not stiff (I would recommend fairly firm, but still pourable!) Turn the brownie onto a board, flip so right way around and spread the cream topping all over. Decorate with whole raspberries and serve with a lovely cup of tea!
Delicious! I adore this dessert so much, it’s sooooo good! Let me know if you make it yourself, I’d love to hear how you got on.

Leave a Reply