Raspberry & Lemon Cheesecake Brownie
This is one of the most wonderful Septembers I’ve had in London. The weather is surprisingly lovely and the folks are over spoiling me with all my home-cooked faves – prawn malai curry, cauliflower parathas with pickles, egg curry and bhindi masala. They even gifted me my first ever grown-up camera to take prettier pictures of my fodder.
The new camera is awesome. I easily spent 3 more hours than I needed to in the kitchen tonight (not taking any notice of sacrificing CSI re-runs) fussing over my raspberry and lemon cheesecake brownie. The cheesecake brownie idea stemmed from the Hummingbird cookbook. It’s a fantastic little book stashed full of cupcakes, pies, and cookies etc. Since lemon and raspberries are bezzie mates I thought it made sense to combine them together for this recipe.
This isn’t a particularly speedy thing to make. It’s fairly easy but needs to be set overnight.
Final result looks rather pretty. But eating it straight out of the fridge makes the brownie’s texture quite fudge-like. That should be okay if you like fudge, but as I don’t I’m gonna catch up on my CSI re-runs while my slice sits on the kitchen counter for a bit.
200g dark chocolate, melted in a bain marie
200g unsalted butter
250g icing sugar
110g plain flour
400g cream chesse
150g icing sugar
Zest of 2 lemons
0.5 teaspoon vanilla extract
300ml whipping cream
100g icing sugar
150g raspberries, plus extra to serve
33 x 23 x 5cms baking tray, lined with greaseproof paper
To make brownie:
Beat sugar and butter together, add the eggs one at a time, mixing well between each one. Gradually beat in flour, then pour in melted chocolate and mix thoroughly. Pour into prepared baking tray and smooth with palette knife.
To make cheesecake:
Beat cream cheese, sugar and vanilla together. Add one egg at a time, while still mixing. Add in the lemon zest. The mixture should be smooth and creamy. Be careful not to overmix or the cheese will split. Spread over top of brownie mixture. Bake in preheated oven at 170C for 30-40mins, or until the cheesecake is firm to the touch and light golden around the edges – it should still be pale in the centre. Leave to cool completely, then cover and refigerate for 2 hours.
To make cream topping:
Blend cream, sugar and raspberries together – 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.