I apologise that I am posting this a day late, but yesterday was World Baking Day! Did you take part? What did you make? The idea was to bake something outside of your comfort zone that you've never done before. But due to a limited amount of time (and a determination to take this particular bake in for my work colleagues) I made Raspberry Chocolate Cheesecake Brownies. These have got to be one of my favourite things to bake - I love brownies, I love cheesecake so what's better than mixing them together?!
This recipe is adapted from Baked in America by David Muniz and David Lesniak. It will make one 12x9 inch brownie which can be cut into large or small squares.
For the brownie
115g unsalted butter
340g dark chocolare
160g plain flour
1 teaspoon baking powder
1/2 teaspoon sea salt
4 large organic free range eggs
340g caster sugar
1 tablespoon vanilla extract
250g fresh raspberries
For the cheesecake
115g unsalted butter, room temperature
225g full fat cream cheese, chilled
175g caster sugar
3 large organic free range eggs
3 tablespoons plain flour
1 tablespoon vanilla extract
1. Preheat the oven to 180 degrees C. Grease and line a 12x9 inch pan and set aside.
2. Melt the butter and chocolate in a bowl over simmering water. Remove from the heat and leave to cool slightly.
3. In a bowl, mix the butter and cream cheese until fluffy. Add the sugar, eggs, flour and vanilla and mix until creamy. Set aside.
4. In the bowl of a stand mixer, beat the eggs, vanilla extract and sugar until they thicken. Add the dry ingredients and mix until just combined. Stir in the melted butter and chocolate.
5. Carefully smooth three quarters of the brownie batter into the greased and lined pan. Scatter the raspberries on top and press them in lightly, then pour the cheesecake mixture over the top. Dollop the last quarter of the brownie batter onto the cheesecake mixture and then swirl it with a knife.
6. Bake in the preheated oven for 40-45 minutes. The cheesecake will begin to brown and puff up. When a skewer is inserted it should come out clean. Let the brownie cool completely, and then leave in the fridge overnight.
This weekend was another good one involving food! My sister Lauren and I spent all day Saturday preparing and cooking Japanese food. This included sushi, gyoza dumplings, veggie noodles, spicy rice and tempura vegetables. We were in the kitchen from 12 noon until 6pm but it was so worth it. I never imagined everything would look and taste as good as it did. We made a lot of food (does anyone else ALWAYS over-estimate how much food to make?!) so needless to say, we had leftovers for lunch on Sunday! Do you ever have themed food nights? Usually ours will be Mexican or burgers, but Japanese night was in honour of Lauren and Pete going to Japan a couple of months ago.
If you haven't entered my giveaway yet, you have until the end of the month and could win a years subscription to Cake Decorating Magazine!