Chocolate and Raspberry Cheesecake Brownies

Chocolate and Raspberry Cheesecake Brownies

Enjoy these cheesecake brownies that swirl together in rich, dark and white chocolate and are topped with sweet raspberries. It's the decadent dessert that you can make at home. 

Prep time: 15 minutes

Cook time: 40 minutes

Servings: 12 people

Preparation

Preheat the oven to gas mark 4, 180°C/fan 160°C. Grease and line a 20cm (8in) square brownie tin.

To make the brownie mixture, melt the butter and dark chocolate in a heatproof bowl over a pan of barely simmering water, making sure the bowl doesn’t touch the water.

Stir until completely melted and combined. Remove from the heat and set aside to cool.

Combine the sugar, flour and a pinch of salt in a large mixing bowl, pour over the cooled chocolate and mix until smooth.

Beat the eggs separately before adding to the mixing bowl along with the vanilla and the white chocolate.

Blend together until you create a shiny, chocolatey mixture. Pour this into the prepared tin.

Next, make the cheesecake mixture. Whisk the cream cheese, sugar, vanilla and eggs until smooth and creamy.

Pour this carefully over the brownie mix, trying to create an even layer.

Drop the raspberries into the tray. Use a fork to drag the cheesecake mix through the brownie mix to create a marbled effect.

Try to ensure that all the raspberries are almost fully pushed into the mixture.

Cook in the preheated oven for about 40-45 minutes. After 40 minutes remove the tin and check to see if the brownies are set but still have a slight wobble to them; return to the oven if they need a little longer.

Cover the brownies with foil and leave in the tin to cool, before turning out and cutting into squares.

Ingredients

For the Brownie Mix
160g unsalted butter, plus extra for greasing
170g dark cooking chocolate
350g unrefined golden caster sugar
70g plain flour
5 medium free-range eggs
2 tsp vanilla extract
100g white cooking chocolate, broken into small pieces

For the Cheesecake Mix

350g Tesco Full Fat Soft Cheese
75g unrefined caster sugar
1 tsp vanilla extract
2 medium free-range eggs
170g fresh Tesco Raspberries

 

Ingredients

For the Brownie Mix
160g unsalted butter, plus extra for greasing
170g dark cooking chocolate
350g unrefined golden caster sugar
70g plain flour
5 medium free-range eggs
2 tsp vanilla extract
100g white cooking chocolate, broken into small pieces

For the Cheesecake Mix

350g Tesco Full Fat Soft Cheese
75g unrefined caster sugar
1 tsp vanilla extract
2 medium free-range eggs
170g fresh Tesco Raspberries

 

Preparation

Preheat the oven to gas mark 4, 180°C/fan 160°C. Grease and line a 20cm (8in) square brownie tin.

To make the brownie mixture, melt the butter and dark chocolate in a heatproof bowl over a pan of barely simmering water, making sure the bowl doesn’t touch the water.

Stir until completely melted and combined. Remove from the heat and set aside to cool.

Combine the sugar, flour and a pinch of salt in a large mixing bowl, pour over the cooled chocolate and mix until smooth.

Beat the eggs separately before adding to the mixing bowl along with the vanilla and the white chocolate.

Blend together until you create a shiny, chocolatey mixture. Pour this into the prepared tin.

Next, make the cheesecake mixture. Whisk the cream cheese, sugar, vanilla and eggs until smooth and creamy.

Pour this carefully over the brownie mix, trying to create an even layer.

Drop the raspberries into the tray. Use a fork to drag the cheesecake mix through the brownie mix to create a marbled effect.

Try to ensure that all the raspberries are almost fully pushed into the mixture.

Cook in the preheated oven for about 40-45 minutes. After 40 minutes remove the tin and check to see if the brownies are set but still have a slight wobble to them; return to the oven if they need a little longer.

Cover the brownies with foil and leave in the tin to cool, before turning out and cutting into squares.