Friday, October 22, 2010

Chocolate Cheesecake Raspberry Brownies

I have seen this recipe a couple of times on other sites and it always looked so good. I had just bought some nice organic frozen raspberries at the markets, so thought this would be a good time to use them.

I love brownies and I love cheesecake, so this was definitely a hit for me!

The photos were taken on my Iphone, as my camera had no battery left, so they are not the best quality.

First you make the cheesecake mixture

Then you make the brownie mixture

Weigh out the strawberries, then it's time for layering

Spread out 2/3 of the brownie mixture on the base

Put the whole of the cheesecake mixture on top of that, then drop spoonfuls of the brownie mixture and spread it around so it creates a marbling effect.

Put the raspberries on top of that and then bake it in the oven

Baked and ready to be cooled and then cut into pieces.

The final product! It was very yummy. You can serve it with cream, ice cream, or just have it plain.

Choc Cheesecake Raspberry Brownies


1 cup flour, sifted
2 cups sugar, divided
200g butter, cut into pieces
200g dark chocolate, chopped
150g raspberries, fresh or frozen
400g cream cheese, room temperature
1 tsp vanilla extract
5 eggs, room temperature

For the brownie batter:

Preheat oven to 180ºC. Butter a 8″x 12″ (20 x 30) baking tray. Line with baking paper.

Beat the softened butter with 1 cup of sugar until slightly fluffy. Add 3 eggs, one at a time, beating well after each addition.

Melt the chocolate in a double boiler or in a bowl set over a pan of simmering water (or in a microwave on 30 sec bursts). Let cool slightly. Stir into the butter and sugar mixture. Add the sieved flour and carefully fold it in.

For the cheesecake batter:

Put the cream cheese in the bowl of your stand mixer. Add the 2 remaining eggs, 1 cup of sugar, and 1 tsp vanilla extract. Beat until it’s a smooth, creamy mixture.

Putting it all together:

Spread 2/3 of the chocolate mix on the bottom of your baking tray. Pour the cream cheese on top and spread it out evenly. Now drop little pieces of chocolate mix on top of the cream cheese. Lightly work it in with a fork—like you’re marbling a cake. Push the raspberries into the cream cheese.

Bake at 350°F (180ºC) for 40 to 45 minutes or until the cake feels set when gently touched in the center. Let the brownies cool off completely, preferably overnight, before cutting them in squares.

1 comment:

Lorraine @ Not Quite Nigella said...

Mmm mouth watering! I love chocolate paired with raspberries as it really seems to counteract the slight tartness of the raspberries! :)