Raspberry Cheesecake Brownies
120 g dark chocolate
400 g castor sugar, divided
3 eggs
225 g flour
¼ tsp (1.25 ml) salt
240 g cream cheese, softened to room temperature
140 g castor sugar, divided
1 tsp (5 ml) vanilla extract
100g fresh raspberries
2 Tbsp (30 ml) raspberry jam
Type of dish
Oven bakes
Baking
Desserts
Snacks
Occasion, extravagance & level of difficulty
Fast cooking
Sophisticated
Economical
Luxury
Can be prepared in advance
special occassions
Simple recipes
Cooking appliance
Oven
Combination Steam oven
Microwave combination oven
Bread, cakes and pastries
Cakes & tarts
Flavour
Sweet
Recipe for
9 or more People
Temperate range
Cold
PreparationPreheat the oven to 180 ºC. Line the bottom of a 22 cm square cake tin with baking paper.
Melt the butter and chocolate in the top of a double boiler and mix to combine. Add the 400 g of castor sugar and the eggs to the heated chocolate mixture. Stir until well combined. Add in the flour and salt, mix and set aside.
In another bowl, combine the cream cheese, 140 g castor sugar, and vanilla extract.
Pour the chocolate mixture into the prepared cake tin. Dot teaspoons of the raspberry jam on top of the brownies mixture and swirl it in lightly. Dollop spoonfuls of the cream cheese mixture on top of the chocolate and raspberry jam and finally dot with fresh raspberries.
Bake for 45 minutes or until the brownie has set – the cream cheese centre will be slightly jiggly, but will firm up as it cools. Let the brownies cool completely before cutting.
Cooking time: 45 minutes
Melt the butter and chocolate in the top of a double boiler and mix to combine. Add the 400 g of castor sugar and the eggs to the heated chocolate mixture. Stir until well combined. Add in the flour and salt, mix and set aside.
In another bowl, combine the cream cheese, 140 g castor sugar, and vanilla extract.
Pour the chocolate mixture into the prepared cake tin. Dot teaspoons of the raspberry jam on top of the brownies mixture and swirl it in lightly. Dollop spoonfuls of the cream cheese mixture on top of the chocolate and raspberry jam and finally dot with fresh raspberries.
Bake for 45 minutes or until the brownie has set – the cream cheese centre will be slightly jiggly, but will firm up as it cools. Let the brownies cool completely before cutting.
Cooking time: 45 minutes