raspberry cheesecake brownies

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While many of you may have heard me singing the exalted praises of cheesecake, I haven’t actually posted any cheesecake recipes here.

So to remedy that oversight, I’m sharing with you one of the best cheesecake recipes I know, one I’ve been making with great satisfaction for years.

Raspberry cheesecake brownies combine the all important creamy cheesecake factor with a fudgey brownie base, crispy chocolate coating and lovely tangy raspberries splashed through the whole thing.

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One of the biggest advantages of this recipe is that it’s easier and more practical than making a whole cake to pacify your craving, but far more satisfying than a store bought frozen cheesecake purchased out of late night longing (who, me?) *cough* *cough*

Another point in favour is that it’s so rich, you physically won’t be able to eat the whole thing in one sitting (unlike the dangers of the aforementioned frozen variety).

This time I packaged mine up and brought the slices in to work to share – suffice to say they went very quickly indeed!

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raspberry cheesecake brownies

adapted from the march 2003 edition of delicious. magazine

200g good quality dark chocolate

200g unsalted butter, softened
400g castor sugar
5 eggs
110g gluten-free or rice flour
400g cream cheese
1 tsp vanilla extract
120g fresh raspberries

Preheat the oven to 170°C and grease and line a 20 x 30centimetre lamington pan.

Place the chocolate in a bowl over a pan of simmering water, stirring occasionally until fully melted. Set aside to cool slightly.

Cream the butter and 250g of the caster sugar until pale, then add three of the eggs, one at a time, beating well after each addition.

Stir in the melted chocolate and then gently fold in the flour. Spread about four-fifths of the mixture into your lined pan.

In a separate bowl, beat the cream cheese, remaining sugar,eggs and the vanilla extract until completely smooth.

Spread in an even layer over the chocolate base and then dollop the remaining chocolate mixture over the cheesecake mix. Swirl a fork through the chocolate dollops for a marbled effect.

Dot with raspberries, poking them into the mixture slightly, and bake for 40 – 45 minutes or until the top is just set.  This will depend on your oven’s temperament, so it may need a little longer to set everything adequately.

Once done, set aside to cool completely before cutting into slices.


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