Raspberry Cheesecake Brownies

Lovingly adapted from Taste.com

For a while now I’ve been on an indoor pilgrimage to find the perfect cheesecake brownie. One where the textures compliment each other, with a lovely and smooth cheesecake, and an extra-fudgy brownie.

Some were disappointing, where the brownie was not brownie but more akin to a chocolate sponge cake. But this recipe delivers. Whilst there is no crisp brownie edge, there are no dried out bits, and the raspberries add that little something extra. One piece is not enough, which depending on the way you look at it could be a good or a bad thing….

Ingredients

Brownie:

200g 70% Cocoa Chocolate

200g Butter

250g Caster Sugar

3 Eggs

110g Plain Flour

Cheesecake:

400g Cream Cheese

150g Caster Sugar

2 Eggs

2 tsp Vanilla Extract

Frozen Raspberries

Method

Preheat oven to 160°C (fan forced). Grease and Line a 20cm x 20cm baking tin.

Brownie:

Melt chocolate in a heat safe jug and set aside to cool.

Cream butter and sugar until pale, then beat in the eggs one at a time.

Stir in the melted chocolate, then fold in the sifted flour.

Spread mixture into the pan.

Cheesecake:

Beat the cream cheese, sugar, eggs and vanilla until smooth.

Spread mixture over the brownie layer.

Push desired number of raspberries into the surface (next time I would squish in a few more than shown).

Bake for 45 minutes (centre will still be quite wobbly). Leave to cool, then refrigerate overnight. Do not be tempted to eat before, as these are so much better once they are set and cold, trust me! When ready for a brownie-feast the next day, cut into 16 and enjoy!

Notes

The beaten brownie batter was rather pale, which at first caused me concern due to my love of ultra-chocolate-ness. Upon serving the next day however, the revealed brownie layer was a deep chocolate colour and decadent in its flavour, phew!

You could even place raspberries between the brownie and cheesecake layers as well as on the top, for an extra raspberry hit.

The images show a ¼ of the brownie mixture reserved and swirled into the cheesecake, I would skip this as it is a mere visual which is a bit messy. By doing two distinct layers, the lovely red raspberries are more visible on the surface.