Saturday, 15 February 2014

raspberry cheesecake brownies

for Valentine's Day the boy-o cooked me dinner - neither of us are particularly fond of 'romantic' things, and we didn't want to pay loads extra to eat out on Valentine's. so I offered to make some desert as although he is an amazing cook, he isn't particularly big on sweets. I made the Raspberry Cheesecake Brownies from The Hummingbird Bakery cookbook - they are basically chocolate brownies, but topped with a layer of vanilla cheesecake, and then a layer of raspberry cream. YUMMY!

if I have tickled your tastebuds then the recipe for the Hummingbird Bakery Raspberry Cheesecake Brownies is below - they are SO tasty and although the recipe looks complicated it is actually really easy, you just are making three separate layers and combining! (sorry I don't have any photos of the finished product - it was dark by the time I'd finished making them!)

    Brownie ingredients:
    200g dark chocolate, roughly chopped
    200g unsalted butter
    250g icing sugar
    3 eggs
    110g plain flour
    Cheesecake ingredients:
    400g cream cheese
    150g icing sugar
    ½ teaspoon vanilla extract
    2 eggs
    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 170°C (325°F) Gas 3.
      Put the chocolate in a heatproof bowl over a pan of simmering water (do not let the base of the bowl touch the water). Leave until melted and smooth. 
      Put the butter and sugar in a freestanding electric mixer with a paddle attachment and beat until all the ingredients are well incorporated. 
      Add the eggs one at a time, mixing well and scraping any unmixed ingredients from the side of the bowl with a rubber spatula after each addition. 
      Gradually beat in the flour, mixing well after each addition, then turn the mixer up to high speed and beat for a little longer until you get a smooth mixture. 
      Slowly pour in the melted chocolate and mix thoroughly. Pour into the prepared baking tray and smooth over with a palette knife.
      For the cheesecake: 
      Put the cream cheese, sugar and vanilla extract in a freestanding electric mixer with a paddle attachment and beat on slow speed until smooth and thick. Add one egg at a time, while still mixing. Scrape any unmixed ingredients from the side of the bowl with a rubber spatula after each addition. The mixture should be very smooth and creamy.
      The mixer can be turned up to a higher speed at the end to make the mix a little lighter and fluffier, but be careful not to overmix, otherwise the cheese will split. Spoon on top of the brownie and smooth over with a palette knife. 
      Bake in the preheated oven for 30–40 minutes, or until the cheesecake is firm to the touch and light golden around the edges. The centre should still be pale. Leave to cool completely, then cover and refrigerate for 2 hours, or overnight if possible.
      For the cream topping:
      Put the cream, sugar and raspberries in a freestanding electric mixer with a whisk attachment and beat until firm but not stiff.
      Turn the brownie out onto a board and turn the right way up.
      Spread the topping evenly over the brownie and decorate with more raspberries.

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