Recipe

Raspberry cheesecake brownie

This raspberry cheesecake brownie is an absolute star - you just can't go wrong when combining these two favourite desserts! Topped with the sweet tang of raspberries and a gorgeous raspberry syrup, it's a must-try sweet treat.

Jun 06, 2019 10:37pm
By Sophie Gray
  • 15 mins preparation
  • 45 mins cooking plus chilling
  • Serves 16 - 24
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Videographer: Melissa Tapper

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Ingredients

  • 110 g butter
  • 100 g dark chocolate
  • 1 cup raw caster sugar
  • 5 eggs
  • 1/4 cup cocoa, sifted
  • 3/4 cup plain flour
  • 1/2 tsp vanilla, plus 1 teaspoon extra
  • 750 g cream cheese
  • 1 cup caster sugar
  • 1/2 cup sour cream
  • 120 g raspberries, fresh or frozen
  • freeze-dried raspberries, to decorate (optional)
  • raspberry syrup, to serve (optional)
Raspberry syrup
  • 1 cup fresh or frozen raspberries
  • 1/4 cup water
  • 2 tbsp sugar
  • 1 heaped teaspoon arrowroot

Method

  • 1
    Preheat oven to 170°C. Grease and line a 20 x 30cm lamington pan so the paper overhangs on all sides.
  • 2
    In a medium saucepan over a low heat, melt butter and chocolate, then add sugar, stirring until melted. Set aside to cool slightly, then mix in 2 eggs.
  • 3
    Stir in the sifted cocoa and flour, then mix in ½ teaspoon of the vanilla. Pour into the prepared pan and tap gently on the bench to level.
  • 4
    Use a mixer or processor to beat cream cheese until smooth. Add caster sugar and mix, then beat in 3 eggs, sour cream and 1 teaspoon vanilla, mixing until smooth. Pour over brownie batter. Scatter over raspberries and press gently to submerge. Bake 40-45 minutes until just set.
  • 5
    Cool, then refrigerate for 3 hours before removing from tin and slicing.
  • 6
    Serve topped with crumbled freeze-dried raspberries or a drizzle of Raspberry Syrup (see below), if desired.
Raspberry syrup
  • 7
    Combine berries, water and sugar in a small saucepan and simmer until pulpy. Press through a sieve into a bowl. Reserve 1 tablespoon of liquid and cool slightly; return remainder to the saucepan. Mix arrowroot into the cooled tablespoon of juice, pour into the pan and mix and heat gently until the syrup begins to gel. Remove from the heat and cool.

Notes

This recipe is a great one for 'take-a-plate' type events, as you can cut into as many as 24 small serves, arrange on a platter and decorate with berries. No cream or ice cream is needed, but a drizzle of syrup is a nice addition. Vary the berries according to what you have available, using fresh when in season and frozen when in short supply.

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