Raspberry Cheesecake Brownie

This recipe is from one of my favourite books - The hummingbird bakery cookbook. I had lots of fresh raspberries and thought what better to try than this delicious recipe. The description in the book says "This triple-layer dessert looks irresistible when sliced: a slim layer of brownie topped with cheesecake and covered with raspberry-flavoured whipped cream. The three elements combine beautifully" I really can't describe it any better. This is truly a delicious and decadent dessert. 

brownie base 

adding cheesecake layer

straight from the oven 

making the cream topping 

top with fresh raspberries 

yummy! 

Brownie

200g dark chocolate, roughly chopped

200g unsalted butter

250g icing sugar

3 eggs

110g plain flour

Cheesecake

400g cream cheese

150g icing sugar

1/2 teaspoon vanilla extract

2 eggs

Cream topping

300ml whipping cream

100g icing sugar

150g raspberries, plus extra to decorate

a 33x23x5cm baking tray

Preheat the oven to 170C

For the brownie: 

• Put the chocolate in a heatproof bowl over a pan of simmering 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 scrapingany 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 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. 
• 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 fluffier and lighter, 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, 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.