Raspberry Cheesecake Brownie

Been looking at this recipe for a while now. It's from Hummingbird bakery. Has a layer of choccy brownie topped with cheesecake and covered with fresh raspberry flavoured whipped cream.

Ingredients for the brownie:

• 200g dark chocolate, roughly chopped
• 200g unsalted butter
• 250g icing sugar
• 3 eggs
• 110g plain flour

Ingredients for cheesecake:

• 400g cream cheese
• 150g icing sugar
• 1/2 tsp vanilla extract
• 2 eggs

Ingredients for cream topping:

• 300ml whipping cream
• 100g icing sugar
• 150g rapsberries, plus extra for decorate
• 33x23x5 baking tray, lined with greaseproof paper

Method:

For the brownie:

Preheat oven to 170C/150C for fan oven.

Put chocolate in a heatproof bowl over a pan of simmering water (do not let the base of the bowl touch the water). leave until melted and smooth.

Put in butter and sugar in a freestanding electric mixer with a paddle attachment and beat until all the ingredients are well incorporated.

Add in the eggs one at a time, mixing well and scraping any unmixed ingredients from the side of the bowl with a rubber spatula after each addition.

Gradually beat in the flour, mixing well each addition, then turn the mixer up to a high speed and beat for a little longer until you get a smooth mixture.

Slowly pour in the melted chocolate and mix thoroughly. Pour into the prepared baking tray and smooth over with a palette knife.

For the cheesecake:

Put in 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. Scrape any unmixed ingredients from the side of the bowl with a rubber spatula after each addition. 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 lighter and fluffier but be careful not to overmix, otherwise the cheese will split. Spoon on top of the brownie and smooth over a palette knife.

Bake in the preheated oven for 30-40 minuted, or until the cheesecake is firm to the touch and light golden around the edges. The centre should still be pale. Leave it to cool completely, then cover and refrigerate for 2 hours, or overnight if possible.


For the cream topping:

Put the cream, sugar and 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.