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Sunday, 6 January 2013

Raspberry Cheesecake Brownies!

Don't these sound wonderful, even just from the name! Last Thursday Sarah, from Ample Curvature posted the recipe for these wonderful little treats and explained she wanted to start baking more. Not only that, but she wanted anyone else who would like to try the recipe to join in. Well I really enjoy baking and these sounded so good that I had to give them a go, also the fact that a few people might be doing the same and all sharing the results sounded like so much fun :)

Ingredients 

For the brownies:
200g Dark Chocolate (roughly chopped)
200g Unsalted Butter (I used salted, I always do)
250g Icing Sugar
3 Eggs
110g Plain Flour

For the cheesecake:
400g Cream Cheese
150g Icing Sugar
1/2 Teaspoon Vanilla Extract
2 Eggs

For the Cream Topping:
300ml Double or Whipping Cream
100g Icing Sugar (I used caster sugar)
150g Raspberries (extra to decorate)

Preheat the oven to 170° (375°F) Gas mark 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. Mix the butter and sugar until the mixture is smooth and 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 beat again until the mixture is of smooth consistency. Slowly pour in the melted chocolate and mix thoroughly. Pour into a prepared baking tray and smooth over with a palette knife.

For the cheesecake:  Mix the cream cheese, sugar and vanilla extract until smooth and thick. Add one egg at a time whilst still mixing. Scrape any unmixed ingredients  from the side of the bowl with each addition (the mixture should be very smooth and creamy). Be careful not to over-mix or the cheese may split. Spoon on top of the brownie and smooth over with a palette knife. Bake in the pre-heated oven for 30-40 minutes, or until the cheesecake is firm to the touch and light golden around the edges (the centre should still be pale). Leave to cool completely., then cover and refrigerate for at least two hours (overnight if possible).

For the cream topping:  Mix the cream, sugar and raspberries until the mixture is 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!




They turned out to be really quite simple to make and luckily we didn't have any problems with them. They also taste amazing! All three elements of the cake work so well together...but I think the cream topping is my favourite part. So thank you Sarah for the recipe, it is already a favourite of mine.

I can't wait to see how your batch turns out :) 

Shelley xx



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8 comments

  1. Ahhh I'm so glad you decided to try them! Yours look amazing! :) I'm even more excited to give them a go now <3 Will make sure to link yours in my post on Weds! xxx

    ReplyDelete
    Replies
    1. Aw thank you, they are so yummy! Maybe a little too yummy lol. So excited for Wednesday :)

      Elle xx

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  2. Thank you so much for visiting my blog and for leaving a super sweet comment :D

    I followed you back not for the sake of following back, but because I truely like your blog! I want to try these! Sooo delicious!

    xx

    ReplyDelete
    Replies
    1. You are welcome, your blog is lovely :)

      Thank you so much for following. You should definitely try these, they really are so tasty!

      Elle xx

      Delete
  3. Replies
    1. That's what I thought when I first seen them, they taste just as good :)

      Elle xx

      Delete
  4. This looks so delicious, I seriously got hungry just reading the recipe! They look really pretty too!

    ReplyDelete
    Replies
    1. They are really good, anything with chocolate and raspberries and I am happy.

      Elle xx

      Delete

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