Raspberry Cheesecake Brownie
For the brownies:
200g dark chocolate, roughly chopped
200g unsalted butter
250g icing sugar
110g plain flour
For the cheesecake:
400g cream cheese
150g icing sugar
1/2 tsp vanilla extract
For the cream topping:
300ml whipping cream
100g icing sugar
150g raspberries, plus extra to decorate
Preheat the oven to 170'c/Gas Mark 3.
For the brownie melt the chocolate in a heatproof bowl over a pan of barely simmering water. Cream the butter and sugar using an electric whisk and one at a time add the eggs mixing well and scraping any unmixed ingredients from the side of the bowl after each addition. Gradually beat in the flour and mix until smooth. Pour the mixture into a 33cm x 32cm x 5cm baking tray lined with greaseproof paper, and smooth over.
For the cheesecake mix the cream cheese, sugar, vanilla extract and beat until smooth and thick. Add one egg at a time scraping any unmixed ingredients from the side of the bowl after each addition be careful not to overmix. Spoon on top of the brownie mixture and smooth over, bake in the preheated oven for 30 - 40 minutes or until the cheesecake is firm to the touch and light and golden around the edges.
Leave to cool completely then cover and refrigerate for 2 hours, or overnight if possible.
For the cream topping beat the cream, sugar and raspberries until firm but not stiff. Turn the brownie out onto a board and turn the cheesecake side up. Spread the topping over evenly and decorate with fresh raspberries.