Raspberry-Vanilla-Cheesecake-Chocolate-Brownies

Pure indulgence...

 

These are possibly the most scrummy dessert/cakey thing in my repetoire. I’ve no idea where the original recipe came from, it’s scribbled on a piece of paper from school days, and naturally I’ve tweaked it here and there over the years.

The Raspberry-Vanilla-Cheesecake-Chocolate-Brownie is as rich a mouthful as it’s name, a mouthwatering combo of sharp raspberry, rich, fudgy chocolate brownie and smooth vanilla cheesecake. Divine.

For the brownies you need:

280g butter

170 plain chocolate

375g sugar

170g plain flour

Half a tsp of salt

2 tsp vanilla extract

5 eggs

For the cheesecake you need:

350g cream cheese

75g sugar

1tsp vanilla extract

2 eggs

A punnet of raspberries.

Then you:

Preheat the oven to gas mk 4 which is 180 degrees C

Melt the chocolate and butter in a bowl over a pan of boiling water. While you’re doing this measure out the flour, sugar and salt in one bowl and beat the eggs with the vanilla extract in a jug.

Once the chocolate and butter is completely melted, pour it over the flour mix and stir in the eggs and vanilla. Pour that into greased and lined brownie tin.

Then make the cheesecake mix, which really couldn’t be easier. Chuck all the ingredients into a bowl (not the rapberries) and beat with an electric whisk until smooth. It’ll be quite runny, but it’s going to be baked so it’ll be fine.

Pour the cheesecake over the chocolate, and I like to run a spoon around in it a bit, not to churn it up completely, but just marble it slightly.

Dot your raspberries on top and cook for 45 minutes. It should have a slight wobble, but when you stick a knife in the cheesecake should slice cleanly, even if the brownie’s a little gooey.

Let it cool and here’s the real trick, DON’T TAKE IT OUT OF THE TRAY. Instead when it’s cool, resist the temptation to stick your face in it and gobble and instead put the tray in the fridge, preferably overnight.

Once it’s well chilled it’ll be much easier to cut – otherwise it sort of just explodes in the middle and is incredibly messy and tricky to eat. The chilling solidifies it and makes it easy to cut into yummilicious squares.

Happy eating!

Han xx