Day 21 – A Traybake
Raspberry Cheesecake Brownies
This is seriously cheating. When someone says a traybake they usually mean something simple. This is anything but, and has to be started the day before you want to serve it, but it is worth every second of effort. My sister introduced me to this gem from The Hummingbird Bakery Cookbook and I’ve made it several times since. The brownies stand alone as some of the best I’ve ever made too!
200g dark chocolate, roughly chopped
200g unsalted butter
250g icing sugar
110g plain flour
400g cream cheese
150g icing sugar
½ teaspoon vanilla extract
Raspberry Cream Topping
300 ml whipping cream
100g icing sugar
150g raspberries, plus extra to decorate
33 x 23 x 5-cm baking tray, lined with greaseproof paper
For the brownie:
Preheat the oven to 170c / 150c fan /Gas 3.
Melt the chocolate, in the microwave or in a bowl over simmering water. Only melt 3/4 of the chocolate, then take it off the heat and stir steadily and gently to melt the rest.
Cream the butter and sugar in a large bowl together using an electric whisk until smooth and well combined. Add the eggs, one at a time, beating well after each egg, then gradually add the flour and beat until smooth and all the flour is incorporated.
Gradually pour in the melted chocolate and mix thoroughly before pouring into the prepared baking tray (or brownie pan)
and levelling off with a palate knife.
To make the cheesecake, put the cream cheese, sugar, vanilla extract in a bowl and beat slowly (with an electric mixer if you have one) until smooth. Add the eggs one at a time, and beat together, being careful not to over mix or the cheese cake mix will split when cooked.
Bake in the preheated oven, for 30-40 minutes for a single brownie cheesecake, 15-20 mins for individual brownie pan brownie cheesecakes. The cheesecake should be light golden round the edge and have a slight wobble in the middle.
If you can, leave the cheesecake in the oven, turn off, and allow to cool in the oven, then cool overnight in the fridge.
For the raspberry cream topping:
Put the raspberries and sugar in a bowl and beat with an electric whisk to a coulis consistency. Add the whipping cream and beat until the raspberry cream is thick and firm, but not stiff.
Turn the cheesecake brownies out, and top with even dollops of raspberry cream and top with a fresh raspberry or two.