Raspberry Cheesecake Brownies – Recipe
For the family Christmas (well, Boxing Day) dinner, I was warned not to make something too elaborate as the fridge and freezer needed all possible space to store all the food and drinks before the family came round. That meant no entremets, mousse cakes, or any other things that usually take me hours to make. This was my compromise.
Honestly, it looks more complicated than it actually is. I'll admit, the chocolate spheres took some patience to make enough for seven people (plus extras to counter my clumsiness and resulting broken decorations), but apart from that the actual brownie itself is quite simple.
I followed How to Cook That's chocolate sphere tutorial, making holes in both halves on the spheres instead of just one, and I popped a white chocolate Lindor truffle in the centre that I'd dusted with edible gold dust. I also made a load of raspberry coulis by cooking 300g raspberries down with 50g sugar and pressing them through a sieve. Easy.
Ready? Let's go.
Ingredients for Brownie:
100g unsalted butter
70g caster sugar
50g light muscavado sugar
200g dark 70% chocolate
4 eggs, beaten
1 tsp vanilla
75g plain flour
Ingredients for the Cheesecake Swirl:
180g cream cheese
100ml raspberry coulis
2tbsp caster sugar
1 egg
To Serve (Optional):
Fresh raspberries
More raspberry coulis
Chocolate decorations
Method:
1) Preheat the oven to 180°C and grease and line the bottom of an 8" square pan.
2) To make the brownie, place the butter, chocolate and sugars into a saucepan and heat gently until melted and combined. Leave to cool, lightly whisk the eggs and vanilla in and whisk in the plain flour. Pour into your prepared pan.
3) To make the cheesecake, simply whisk everything together with a balloon whisk. Dollop the cheesecake mix unevenly on top of the brownie batter and swirl with a knife.
4) Bake for 35 mins, let cool to room temperature and chill in the fridge for an hour or so.
5) Slice into 9 squares, serve with your optional extras and enjoy.
See what accessorising can do?
Honestly, it looks more complicated than it actually is. I'll admit, the chocolate spheres took some patience to make enough for seven people (plus extras to counter my clumsiness and resulting broken decorations), but apart from that the actual brownie itself is quite simple.
I followed How to Cook That's chocolate sphere tutorial, making holes in both halves on the spheres instead of just one, and I popped a white chocolate Lindor truffle in the centre that I'd dusted with edible gold dust. I also made a load of raspberry coulis by cooking 300g raspberries down with 50g sugar and pressing them through a sieve. Easy.
Ready? Let's go.
Ingredients for Brownie:
100g unsalted butter
70g caster sugar
50g light muscavado sugar
200g dark 70% chocolate
4 eggs, beaten
1 tsp vanilla
75g plain flour
Ingredients for the Cheesecake Swirl:
180g cream cheese
100ml raspberry coulis
2tbsp caster sugar
1 egg
To Serve (Optional):
Fresh raspberries
More raspberry coulis
Chocolate decorations
Method:
1) Preheat the oven to 180°C and grease and line the bottom of an 8" square pan.
2) To make the brownie, place the butter, chocolate and sugars into a saucepan and heat gently until melted and combined. Leave to cool, lightly whisk the eggs and vanilla in and whisk in the plain flour. Pour into your prepared pan.
3) To make the cheesecake, simply whisk everything together with a balloon whisk. Dollop the cheesecake mix unevenly on top of the brownie batter and swirl with a knife.
4) Bake for 35 mins, let cool to room temperature and chill in the fridge for an hour or so.
5) Slice into 9 squares, serve with your optional extras and enjoy.
See what accessorising can do?
Comments
Post a Comment