Steps to Make Perfect Raspberry Cheesecake Brownies
Hello everybody, it is Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, Steps to Make Award-winning Raspberry Cheesecake Brownies. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Raspberry Cheesecake Brownies, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Raspberry Cheesecake Brownies delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we have to prepare a few components. You can have Raspberry Cheesecake Brownies using 14 ingredients and 10 steps. Here is how you can achieve that.
A variant of my friend Nia's fool-proof brownie recipe, combining my favourite things - raspberries, cheesecake and chocolate 😍🍫
Ingredients and spices that need to be Make ready to make Raspberry Cheesecake Brownies:
- Brownie mixture
- 200 g plain dark chocolate
- 175 g salted butter
- 75 g caster sugar
- 100 g soft brown sugar
- 130 g plain flour
- 3 free range eggs
- Raspberry puree
- 200 g raspberries
- 50 ml water
- Cheesecake topping
- 250 g full fat cream cheese
- 75 g caster sugar
- 1 egg
Instructions to make Raspberry Cheesecake Brownies
- Line a brownie tin with greaseproof paper and preheat the oven to 180°/gas mark 4.
- Melt the chocolate and butter together in a heat-proof bowl over a pan of simmering water, until totally melted.
- Weigh out the sugars, and combine with the buttery chocolate mixture in a large mixing bowl.
- Add the flour and mix well.
- Crack the eggs straight into the mixture and beat together. When you've finished, the batter should be smooth and well combined.
- Pour the brownie mixture into the prepared tin, make sure it is level and leave to one side.
- Now prepare the raspberry puree. Add the raspberries, 50ml water and raspberry jam (optional) into a small saucepan. Bring to the boil and bubble for 5-7 minutes until thickened and pulpy, stirring and squatting the berries occasionally to encourage them to break down. Strain through a sieve into a small bowl (discard seeds). Set aside to cool.
- In a medium bowl, beat the cream cheese until soft then mix in the egg and sugar until smooth.
- Pour the cheesecake mixture evenly over the brownie mixture. Gently spread to cover.
- Using a teaspoon, dollop drops of raspberry puree onto the cheesecake mixture. Run a skewer through the raspberry droplets to create a marble. Once you are happy with how it looks, bake for 25-30mins or until the cheesecake looks like it has set. Cool completely before cutting into squares.
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