Raspberry Cheesecake Brownies
This recipe uses a 13 x 9-inch baking pan. MAKE NOTE of the suggested overnight refrigeration.
Servings: 12 -15
For the Brownie:
- 6.5 oz. chocolate roughly chopped (I used the Theo Gingerbread Spice)
- 1 stick + 5 tablespoons unsalted butter
- 2 cups confectioners' sugar
- 3 eggs
- 1 cup all-purpose flour
For the Cheesecake:
- 14 oz. cream cheese
- 1 1/4 cups confectioners' sugar
- ½ teaspoon vanilla extract
- 2 eggs
For the raspberry cream topping:
- 1 1/4 cups whipping cream
- 3/4 cup confectioners' sugar
- 1 cup fresh raspberries plus extra to decorate
- 2 oz. good quality chocolate bar for the curls
- Special equipment: a vegetable peeler
For the brownie:
Preheat the oven to 325°F.
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.
Place the butter and sugar in an electric mixer fitted with the paddle attachment and beat until all of 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 pan (non-stick baking spray) and smooth over with a knife.
For the cheesecake:
Place the cream cheese, sugar and vanilla extract in an electric mixer fitted with the 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 bowl 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 over mix, otherwise the cheese will split. Spoon on top of the brownie mixture and smooth over with a palette knife.
Bake in the oven for 30–40 minutes, or until the cheesecake is firm to the touch and light golden around the edges. Leave to cool completely, then cover and refrigerate for 2 hours, or overnight if possible.
For the cream topping:
Place the whipping cream, sugar and raspberries in an electric mixer fitted with the whisk attachment and beat until firm but not stiff. Spread the topping evenly over the cooled brownie cheesecake and decorate with more raspberries.
If adding the chocolate curls: microwave your chocolate for 10-15 seconds and simply use your vegetable peeler to shave and create chocolate curls. You can do this right over the cheesecake brownies! Enjoy!