CHEESECAKE BROWNIE WITH RASPBERRIES
SERVES: 6 PREPARATION TIME: 20 MINUTES
COOKING TIME 40-50 MINUTES
INGREDIENTS
FOR THE BROWNUE
200 GRAMS BUTTER
150GRAMS (2/3 CUP) CASTER SUGAR
35 GRAMS (1/3 CUP)) COCOA
2 EGGS, BEATEN
90 GRAMS (1/2 CUP) PLAIN FLOUR, SIFTED
FOR THE CHEESECAKE
375GRAMS CREAM CHEESE (ROOM TEMPERATURE
100GRAMS (1/2 CUP) CASTER SUGAR
½ TEASPOON VANILLA ESSENCE
2 EGGS , BEATEN
170 GRAMS FROZEN RASPEBERRIES
METHOD
PREHEAT OVEN TO 170ºC.
LINE A 23CM X 23CM BROWNIE PAN WITH BAKING PAPER.
TO MAKE THE BROWNIE, MELT THE BUTTER IN A SAUCEPAN, REMOVE FROM HEAT AND ADD SUGAR AND COCOA
STIR WELL
WHISK IN BEATEN EGGS, THEN FOLD THROUGH SIFTED FLOUR.
POUR INTO PREPARED PAN.
FOR THE CHEESECAKE,
BEAT CREAM CHEESE, CASTER SUGAR AND VANILLA WITH A MIXER TIL SMOOTH.
SLOWLY ADD BEATEN EGGS, MIXING WELL IN BETWEEN
GENTLY POUR MIXTURE ON TOP OF BROWNIE MIXTURE IN PAN.
FOR A MARBLED EFFECT, USING A FORK, DRAG SMALL AMOUNTS OF BROWNIE THROUGH THE CHEESE CAKE.
SCATTER RASPBERRIES ON TOP AND BAKE FOR 40-50 MINUTES.
REMOVE FROM OVEN AND ALLOW TO COOL BEFORE CUTTING.
SERVE WITH EXTRA RASPBERRIES ON THE SIDE
Nerrida is making this recipe for the Morning Tea in May 2010.
Sent to ours2share.wordpress.com from Nerrida.