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.
200 g dark chocolate, roughly chopped
200 g unsalted butter
250 g icing sugar
110 g plain flour
400 g cream cheese
150 g icing sugar
1/2 teaspoon vanilla extract
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
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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