Friday, 17 December 2010

So I made this AMAZING Raspberry Cheesecake Brownie a little while ago & I feel I have to share it with the world as it was SO good & surprisingly easy to make.

I got the recipe from the Hummingbird Bakery Cookbook, I feel that everyone needs to own this book. I want to make every single thing in there! yummm...

So to make this you will need:
200g dark chocolate
200g unsalted butter
250g icing sugar
3 eggs
110g plain flour
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

Preheat the oven to 170 degrees c, gas mark 3.

To make the brownie:
Melt the chocolate. Whisk up the butter & sugar. Add one egg at a time. Mix well as you go along. Gradually beat in the flour. Pour in the melted chocolate. Mix well & ensure mixture is smooth. Pour into a baking tray and smooth over.

To make the cheesecake:
Whisk up the cream cheese, sugar & vanilla extract until smooth & thick. Add one egg at a time. Mix until light & fluffy. Spoon over the brownie mixture & smooth over. Bake in the over for 30-40 minutes until cheesecake is firm to touch & lightly golden around the edges. Leave to cool. Then cover & refrigerate for 2 hours or overnight if possible.

Listening to a bit of Mumford & sons while I bake...

To make the cream topping:
Whisk the cream, sugar & raspberries until firm. Spread on top of the cheesecake & decorate with the extra raspberries.

Lastly, ENJOY!

For better & more in depth instructions please purchase The Hummingbird Bakery Cookbook. You won't be disappointed.




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