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.
200g dark chocolate, roughly chopped
200g unsalted butter
250g icing sugar
110g plain flour
400g cream cheese
150g icing sugar
1/2 teaspoon vanilla extract
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.