Everything that’s been said about raspberry cheesecake brownie still doesn’t quite do it justice! As it bakes, the kitchen fills with the irresistible aroma of chocolate and raspberries… A true feast for the senses and one of the most delicious flavour combinations imaginable. Highly recommended!
Ingredients for the raspberry cheesecake brownie:
- 200 g dark chocolate
- 200 g butter
- 350 g caster sugar (it may seem like a lot, but it really isn’t!)
- 5 large eggs
- 110 g plain flour
- 400 g cream cheese such as Philadelphia (or full-fat or semi-fat curd cheese, minced three times)
- 1 sachet vanillin sugar (16 g) or 1 teaspoon vanilla extract
- 120 g raspberries (fresh or frozen)
All ingredients should be at room temperature.
Grease a 20 × 30 cm tin (or slightly smaller) and line with baking parchment. Melt the chocolate over a bain-marie or in the microwave, then leave to cool slightly.
In the bowl of a mixer, cream the butter with 200 g of the sugar until pale and fluffy. Add 3 eggs, one at a time, mixing well after each addition. Pour in the melted chocolate (warm, not hot) and mix until combined. Add the flour and fold in with a spatula until just combined. Spread ¾ of the chocolate mixture into the prepared tin and level the surface.
In a separate bowl, beat together the cream cheese, remaining 150 g sugar, 2 eggs and vanilla sugar (or extract) until smooth. Pour the cheesecake mixture over the chocolate layer. Spoon the remaining chocolate batter on top (you can swirl it gently with a skewer for a marbled effect) and scatter the raspberries over.
Bake at 170°C for about 45–60 minutes (the original author suggests 40–45 minutes). Leave to cool in the oven with the door slightly ajar.
Enjoy!
Recipe author: Nigella Lawson.
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