Tuesday, September 11, 2012

Raspberry Cheesecake Brownies

There will probably be a lot of dessert recipes posted here in the next few weeks, as I have to decide what I will be making for the United Way 2012 bake sale at Randal's office. These raspberry bars from Ginger Berry were one of the first recipes I tried this year and we both liked it, but if I made this for the bake sale I would make a few changes. The raspberries really make this and there just wasn't enough of them, so next time I would make a raspberry puree and swirl that into the cheesecake rather than some of the brownie batter.



Brownie layer
200 g dark chocolate
200 g unsalted butter or margarine, softened
250 g caster sugar
3 eggs
1/2 C plus 1.5 Tbs plain flour
3 Tbs cocoa

Cheesecake layer
400 g cream cheese
150 g caster sugar
1 tsp vanilla extract
2 eggs
120 g raspberries
 
Preheat the oven to 350.

Melt the chocolate in a double boiler or in the microwave, then set aside to cool slightly.

Cream the butter and sugar for the brownies together until pale, then add the eggs, one at a time, beating well after each one. Stir in the chocolate, then the flour and cocoa. Spread most of the batter into the pan, reserving a few tablespoons. 

For the cheesecake, beat all of the ingredients, except the raspberries, together until smooth, then pour all of the batter over the brownie base. 

Dollop the extra brownie mixture over the top, then use a knife to swirl the layers together. Top with raspberries and bake for 40-45 minutes.

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