Raspberry cheesecake brownies

I often face a dilemma if I’m dining out. It’s a real first world kind of problem and it involves dessert.

9 times out of 10 I will go for the chocolate option, unless it’s mixed with something gross like ginger (yuck), but quite often there is also another option that I really like the look of. The ideal solution would be  for me to order one dessert, and for my husband to order the other. I could then eat mine and make him share his. Unfortunately he isn’t really a dessert guy (unless dessert involves meat or potatoes), so I’m left with eating one dessert whilst wondering how good the other might’ve been. Like I said, first world problems.

This little mashup solves that problem. Brownie + cheesecake = all bases covered. The brownie is my go-to recipe and we’ve used this cheesecake recipe before too. For some added tanginess, I’ve added freeze dried raspberry powder which balances out the richness. It is very, very good, if I do say so myself.

 

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Ingredients 

For the brownie

250g butter, cut into small cubes
250g dark chocolate, roughly chopped
340g caster sugar
4 eggs
190g flour
65g cocoa

For the cheesecake

750g cream cheese, softened
400g can sweetened condensed milk
3 eggs
2-3 tablespoons freeze dried raspberry powder (I used Fresh As)

Method

Preheat your oven to 170°C and grease and line a 9×13″ tin (it needs to be deep), set aside.
In a small saucepan set over a low heat, melt the butter and chocolate together until smooth and glossy. Remove from the heat and cool for 10 minutes.
Sift the flour and cocoa together and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar and eggs together until they are light and creamy and tripled in volume, about 8 minutes.
With the mixer on low, add the chocolate mixture and mix until well combined. Scrape down the sides if necessary.
With the mixer still on low, add the flour mixture and mix until just combined.
Pour into the tin and smooth it evenly with a palette knife. Set aside while you make the cheesecake filling.

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Using your stand mixer again, beat the cream cheese until it’s smooth. Add the condensed milk and eggs and mix well until everything is incorporated. Reserve about one cup in a small bowl, and pour the rest over the brownie base.

Add the raspberry powder to the reserved filling and whisk until well combined. Plop spoonfuls of this onto the cheesecake filling and then swirl it around with a butter knife. Be careful not to scrape up the brownie batter.

Bake for 40-50 minutes. The edges will be golden and the middle will be set. You can test it with a skewer. Remove from the oven and allow to cool completely in the tin before refrigerating for at least 3 hours. Remove from the tin and slice.

This will keep, covered in the fridge, for up to 5 days.

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