Raspberry cheesecake brownie

This triple-layer dessert looks irresistible when sliced: a slim layer of brownie topped with cheesecake and covered with raspberry-flavoured whipped cream. The three elements combine beautifully. You can substitute other berries in season if you like.

Ingredients:

brownie

• 200 g dark chocolate, roughly chopped

• 200 g unsalted butter

• 250 g icing sugar

• 3 eggs

• 110 g plain flour

cheesecake

• 400 g cream cheese

• 150 g icing sugar

• 1/2 teaspoon vanilla extract

• 2 eggs

cream topping

• 300 ml whipping cream

• 100 g icing sugar

• 150 g raspberries. plus extra to decorate

• a 33 x 23 x 5-cm baking tray. lined with greaseproof paper

Makes about 12 portions

Recipe:

Preheat the oven to 170°C (325°F) Gas 3

For the brownie:

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.

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, 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 tray and smooth over with a palette knife.

For the cheesecake:

Put the cream cheese, sugar and vanilla extract in a freestanding electric 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 the touch and light golden around the edges.

The conte 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 raspberries in a freestanding electric mixer with a whisk attachment and beat until firm but not stiff. Turn the brownie out onto a board and turn the right way up. Spread the topping evenly over the brownie and decorate with more raspberries.

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