Raspberry Cheesecake Brownie | Week 29

Method:

Preheat oven to 170 degrees c. Prep baking tray 33x23x5 cm greased/baking paper.

For the Brownie…

Put the chocolate in a heatproof bowl over a pan of simmering water. Leave until melted and smooth. Put the butter and sugar in a freestanding electric mixer with a paddle attachment and beat until all 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, turn the mixer up to high speed and beat for a little longer until you get a smooth mixture. Slowly pour in the chocolate and mix thoroughly. Pour into the prepared baking tray and smooth over with a palette knife.
For the Cheesecake…

Put the cream cheese, sugar and vanilla extract in a freestanding mixer with a 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 overmix, otherwise the cheese will split. Spoon on top of the brownie and smooth over with a palette knife. Bake in the preheated oven for 30-40 minutes, or until the cheesecake is firm to touch and light golden around the edges. The centre should still be pale. Leave to cool completely, then cover and refrigerate for 2 hours or overnight if possible.

For the Cream Topping…

Put the cream, sugar and raspberres in a freestanding electric mixer with a whisk attachment and beat until firm but not stiff. Turn the brownie out onto a board.

Spread the topping evenly over the brownie and decorate with more raspberries.Enjoy.