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Raspberry-swirled cheesecake brownie squares
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A happy union of two of our favourite desserts: silky cheesecake baked on top of a squidgy brownie base, rippled with bright pops of raspberries.
130g unsalted butter, softened, plus extra for greasing
200g caster sugar
60g plain flour
25g cocoa powder
420g full fat soft cheese
160g caster sugar
1 tbsp plain flour
50ml single cream
1 tsp vanilla extract
150g raspberries (fresh or frozen and defrosted)
1. Preheat the oven to 180˚C, gas mark 4. Grease and line an 18cm x 27cm (or 23cm square) baking tin with a little butter and baking parchment. To make the brownie base, cream together the butter and sugar until pale and fluffy. Beat in the eggs one at a time, followed by the flour, a pinch of salt and the cocoa powder. Spoon the brownie batter into the prepared tin and evenly spread it flat.
2. Prepare the cheesecake layer by beating together the soft cheese and sugar. Add the flour and mix until combined. Beat in the eggs, cream and vanilla extract to make a smooth, silky mixture. Carefully pour the cheesecake mixture over the brownie layer and gently spread out. Using a fork, mash the raspberries, then spoon them across the top of the cheesecake. Carefully swirl the raspberries through the cheesecake mixture without touching the brownie base.
3. Bake for 15 minutes, then reduce the temperature to 120˚C, gas mark ½, and cook for 35-45 minutes more, until a little golden around the edges and with a slight wobble in the middle (don’t open the oven door within this time). Turn off the oven and open the oven door, leaving the cheesecake brownie inside for a further 5 minutes. Remove from the oven and gently slide a knife along the edges to loosen it from the tin.
4. Allow to cool at room temperature before transferring to the fridge for 4-5 hours to set completely. Remove from the tin and cut into squares using a sharp knife.
Typical values per serving:
This recipe was first published in Fri Mar 05 16:32:21 GMT 2021.
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