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.

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