Raspberry Cheesecake Brownie
When cheesecake meets brownie and falls in love, this is what happens. You fall in love too! YUM.
Tis the season to eat homemade goodies. This is a cross between a cheesecake and a brownie and is really half dessert and half a morning tea item...(for me breakfast, but I digress!)
They will also make absolute perfect gifts if boxed and wrapped with ribbon and fuss as is appropriate the season. Everyone needs a little chocolate at Christmas time and so this fits the bill. We do have a lot of raspberry and chocolate action going on here, because raspberries famously play with everyone, they are great with white and dark chocolate equally! So do check out any or all of the following!
Raspberry White Chocolate Muffins
Raspberry and White Chocolate Parfait
Wild Orange and Raspberry Hot Chocolate Drink
Raspberry Lime White Chocolate Mousse
Raspberry and Chocolate Hot Cross Bun Pudding
Steamed White Chocolate Cheesecake with Raspberry Ganache
Hazelnut Meringue Cookies with Raspberries
Chocolate Self Saucing Puddings with Raspberries
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Need
-
The Raspberry Brownie
- 3 eggs
- 220 Grams raw caster sugar BUY
- 50 Grams pure maple syrup
- 150 Grams butter BUY
- 250 Grams chocolate BUY
- 1 Teaspoon vanilla bean paste BUY
- 15 Grams cocoa powder BUY
- 50 Grams bakers or strong flour
- Pinches pink salt flakes BUY
- 100 Grams raspberries, fresh or frozen.
-
Cheesecake swirl with Raspberry Coulis
- 200 Grams raw caster sugar BUY
- 500 Grams cream cheese
- 6 eggs
- 1 Tablespoon vanilla bean paste BUY
- 100 Grams bakers or strong flour
Do
- 1
Preheat the oven to 160°C and line a 30cm x 25cm tin with baking paper.
- 2
To make the Brownie, insert Butterfly into the Thermomix bowl. Add eggs, sugar and maple syrup. Whip 6 min/37°C/Butterfly/speed 3.
- 3
Scrape mixture out into a separate bowl OR use a second Thermomix bowl.
- 4
Place butter, chocolate and vanilla into the Thermomix bowl and melt 10 min/50°C/speed 1. Stop part way through to scrape down sides of bowl.
- 5
Combine the egg and chocolate mixture into one Thermomix bowl and blend 3 sec/speed 3.
- 6
Add the cocoa, flour and salt and blend 10 sec/speed 5. Scrape sides of bowl and repeat.
- 7
Add raspberries and stir through. Pour into prepared tin.
- 8
To make the cheesecake swirl, place all ingredients, except the coulis into Thermomix bowl and blend 10 sec/speed 6.
- 9
Pour over the brownie mix. Drizzle coulis on top and swirl to combine a little and marble.
- 10
Bake for 20 minutes, turn tray and bake a further 15 minutes.
- 11
Serve warm or cold with or without ice cream and or cream.
Bree is a mum who has always loved cooking and baking and became a big Tenina fan when she got her first Thermomix. She was on the very first foodie trip as a customer and hasn't looked back, working for Tenina for over 5 years as a recipe tester and developer, branching out into video master for all of Tenina's lives! She still runs her baking business, creating amazing cakes and macarons for her customer list.
