I really enjoy making baked treats for people I love. So to celebrate this weekend’s Valentine’s Day, I have decided to share with you this Raspberry Cheesecake Brownie recipe.
This is an absolute stalwart of a baked treat for me. I have made it on numerous occasions and it’s brilliant because a) it’s pretty easy, if a little heavy on the washing up, and b) it makes an almighty great big slab, so if you are feeding a hungry crowd then this is the recipe for you.
You can woo your loved one, or ones, with this, as they will adore the super soft chocolatey brownie base and the layer of vanilla cheesecake beautifully topped with a soft, romantic, pastel pink layer of raspberry cream. I speak from authority when I say, you will be able to manage a second slice.
Raspberry Cheesecake Brownie Recipe
Makes loads, enough for at least 10 to 12 loved ones
You will need a rectangular baking tray, around 20cm x 30cm-ish, lined with baking paper
Brownie Layer
200g dark chocolate
200g butter, softened
250g icing sugar
1 teaspoon vanilla extract or paste
3 eggs
110g plain flour
Cheesecake layer
400g cream cheese
150g icing sugar
1/2 teaspoon vanilla extract or paste
2 eggs
Raspberry Cream
300ml double cream
100g icing sugar
150g raspberries. I used frozen – use what you have, or choose another soft fruit if you prefer
Decorate with more fresh fruit, rose petals, freeze dried raspberries or glitter or all of these
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Pre heat your oven to 160 degrees fan assisted and line your rectangular baking tray.
In a heatproof bowl, melt the dark chocolate over a pan of simmering water or for around 90 seconds in the microwave. Leave to cool slightly, then stir to ensure it’s fully melted.
In a bowl with a wooden spoon or hand whisk or in a stand mixer, beat the soft butter and icing sugar together until lighter in colour and texture. Add the vanilla extract and eggs, one by one, mixing well after each addition. Fold the flour into this, then beat until smooth. Pour in the cooled melted chocolate and mix until well blended. Spoon this into your lined tray, smoothing the surface and making sure it’s level-ish. Leave for a moment while you make the cheesecake.
Using your mixer again or bowl and whisk, beat the cream cheese until smooth. Add in the icing sugar and vanilla, mix, then add the eggs, one at a time. Scrape down the sides of your bowl then mix again, thoroughly, until smooth. Be careful not to over mix or this will split. Pour the cheesecake onto the brownie base, my mixture was quite liquid, so don’t panic if yours is too. Make sure all the brownie is covered then bake for 40 to 45 minutes or until the edges are just browning and the cheesecake is just cooked with a tiny bit of wobble in the middle. Take out of the oven and leave to cool, in the fridge if need be.
To prepare the raspberry cream, add the cream, icing sugar and raspberries to a large bowl and whisk until the mixture is just holding soft to firm peaks. You don’t want it to be too soft or it will spill over the edges of your brownie.
To finish, once cooled, turn the brownie out onto a rack then turn it back up the right way onto a serving platter. Spoon the raspberry cream onto the cheesecake layer, smooth, then decorate accordingly. Leave to chill for at least two hours to firm up, or overnight if you like. Serve in romantic slivers or enormous great big slabs. This will keep in the fridge for 2 or 3 days, covered.
This is based on a recipe from the Hummingbird Bakery Book and it will feature on lucyloves.uk.com this week
