Raspberry Cheesecake Brownie
From The Hummingbird Bakery cookbook, this triple-layer dessert is a cinch to make but looks and tastes amazing. Very difficult to stop after just one slice!
For the brownie base, melt 200g of roughly chopped dark chocolate in a heatproof bowl over a pan of simmering water. When melted take off the heat, and then cream 200g unsalted butter with 250g icing sugar in a large bowl. When it’s light and fluffy, gradually add three eggs, lightly beaten, mixing well each time. Beat in 110g of flour bit by bit until you get a smooth mixture. Slowly pour in the melted chocolate, mix thoroughly, and then pour the mixture into a 33x23x5cm baking tray lined with greasproof paper. Smooth the top so it’s flat.
For the cheesecake layer, beat 400g cream cheese, 150g icing sugar and 1/2 teaspoon of vanilla extract until smooth and thick. Gradually add two beaten eggs, beating the mixture until it’s smooth and creamy. Be careful not to overmix or the cheese will split. Carefully spoon this mixture over the brownie and smooth it out, being careful not to mix the two. Bake in a preheated oven at 170 deg C for 30-40mins until the cheesecake is firm to the touch and light golden around the edges. The centre should still be pale. Leave to cool completely in the tin, then refrigerate for at least two hours.
When you are ready to serve, remove the brownie/cheesecake to a board. Lightly whip 300ml of whipping cream, then add 100g icing sugar and 150g raspberries, and whisk until firm but not stiff. The raspberries should break up and turn the cream pink. Spread the topping evenly over the brownie and decorate with more raspberries. Enjoy with a cup of coffee!