Brownies cheesecake with raspberry cream topping
August 13 2014
This is a very interesting recipe, I once read it in a cookbook published by The Humming Bird Bakery. The picture in there amazed me so much, I couldn‘t resist and immediately made it for my family and friends. The round baking tray I used, in the shape of a heart, made it look even more cute and special; it can even be used as a romantic surprise for your beloved one.
For the brownie layer:
-200g dark chocolate
-200g unsalted butter
-250g icing sugar
-110g plain flour
For the cheesecake layer:
-400g cream cheese (Philadelphia, Lučina, Pilos...)
-100g icing sugar
-20g vanilla sugar
-1 tea spoon of vanilla extract
For the raspberry cream:
-300ml whipping cream
-80g icing sugar
-150g raspberries (frozen is fine) + a few fresh ones for decoration
Preheat the oven to 170°C; use butter to sprej it around the prepared 24cm round tin, and shake the flour onto the butter, in order to avoid dough sticking to the surface. Put the chocolate in a heat-proof bowl over a pan of simmering water, and leave it there until it‘s smooth and melted. Mix it together – the butter and sugar in an electric mixer until they are blended well. Mix the eggs and flour a little longer, until you get a completely smooth mixture. Then pour the dough into the prepared baking tin.
Put all of the ingredients for the cheesecake layer into the bowl, and mix it well until the texture is nicely smooth and thick. Dump the filling onto the brownies layer, and bake for 30 to 40 minutes; until the cheesecake is firm enough to touch, and has a golden color, risen on the edges. Leave it to cool down, and then put it into the fridge; leave it there for 2 hours.
Mix the whipping cream, sugar and raspberries until it’s thick (if you’re using frozen raspberries, let them melt at room temperature first.). Then, spread it over the cheesecake layer and decorate it with some fresh raspberries. Leave it to cool down in the fridge to serve cold.