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Wednesday, 8 February 2017

Valentines Day: Raspberry Cheesecake Brownies

valentines-day-raspberry-cheesecake-brownies

First of all, I have a confession. This is a re-post of a recipe I put up a long time ago, I'm sure it was not all that long after I started this blog, so a good few years now. But, I wanted to make something tasty for Valentines Day and while thinking about all the appropriately red and pink coloured things I could make, I remembered these tasty little treats...but I'd forgotten how good they actually are! Also, I thought it would be nice to redo them now my photography has hopefully improved.

The recipe comes from The Hummingbird Bakery Cookbook, but you can find the recipes online too.

raspberry-cheesecake-brownies

Ingredients:
~for the brownie
200g of dark chocolate
200g of butter
3 eggs
250g icing sugar
110g plain flour

~for the cheesecake
400g cream cheese
150g icing sugar
2 eggs
1/2 teaspoon of vanilla

~for the cream topping
300ml double cream
100g icing sugar
150g raspberries (plus extra for topping)

raspberry-cheesecake-brownies
raspberry-cheesecake-brownies

- Preheat your oven to 170°C, and grease and line a 33cm x 23cm brownie tin with greaseproof paper. (I used a smaller square tin as I didn't have one that size and they worked just fine)

- For the brownie part, melt your dark chocolate in a heatproof bowl over simmering water, or, as I prefer to do -in a glass jug in the microwave. Just make sure to do it for 10-15 second blasts and mix well after each one so your chocolate doesn't burn. 

- Combine the butter and icing sugar in a bowl until smooth. Add in the eggs one at a time, mixing well after each one, and then stir in the flour and mix until smooth. Pour in your melted chocolate and thoroughly mix through. Put this in your prepared tin and level out the top with a knife or spoon. 

- For the cheesecake part, mix the cream cheese, icing sugar and vanilla in a bowl until smooth. Add in the eggs and continue to mix until everything is combined. Pour this over your brownie mix that's already in the tin and wiggle it a little to make sure it's level. 

- Bake in your preheated oven for 30-40 minutes, until golden brown and firm around the edges but still pale and a little wobbly in the middle. Leave to cool completely -preferable overnight.

- For the cream topping, add the raspberries, cream and sugar to a bowl and beat together until firm but not too stiff. Spread this on top of your cheesecake brownies and finish them off with a few more berries. I like to trim the edges of mine, it looks much neater. 

I forgot just how much I love this recipe! It's really simple, it just takes some time with the baking of the layers and the cooling afterwards -but it's so worth it! I like to wait until my first two layers are cooled, then add my cream topping and chill the whole thing overnight -it tastes so much better the next day. 

raspberry-cheesecake-brownies

The perfect Valentines treat! 

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