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Preparation time is 10minutes
Cook time is 45minutes
Total time is 55minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
6
Brownie
- 1 cup brown sugar
- 1 cup plain flour
- 1tablespoons vanilla extract
- 1/2 cup cocoa powder
- 3 free range eggs, lightly beaten
- 1 cup caster sugar
- 250grams unsalted butter, melted
Cheesecake layer
- 250grams cream cheese, softened
- 1teaspoons vanilla extract
- 1 free range egg
- 1/3 cup caster sugar
Raspberry layer
- 1 cup frozen raspberries
- 1tablespoons caster sugar
Nutrition per serving
2930kJ / 702Cal
2930 Kilojoules or 702 Calories
34% of daily energy intake*
Protein
8.3grams
Fat
49.3grams
Carbs
54.8grams
Sugars
39.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Combine two decadent desserts into one with this easy recipe. It’s the ultimate treat: a rich chocolate brownie balanced with a creamy, tangy raspberry cheesecake.
Method
Step 1 of 5
Preheat oven to 180°C/160°C fan-forced. Lightly grease and line a 27.5 x 17.5cm (3.5cm deep) slice tin with baking paper.
Step 2 of 5
To make the raspberry topping, place raspberries and sugar in a small microwave-safe bowl and stir to combine. Microwave on high for 2 minutes, then gently stir and set aside.
Step 3 of 5
To make the cheesecake topping, add cream cheese and caster sugar to a food processor and blitz until smooth. Add egg and vanilla and blitz until combined.
Step 4 of 5
To make the brownie, combine sugar and butter in a large bowl. Add remaining ingredients with a pinch of salt and mix until combined.
Step 5 of 5
To assemble, place brownie mixture into tin and use the back of a spoon to level. To create a marble effect, dollop cream cheese over brownie, followed by dollops of raspberry. Run a skewer through pan in 3cm intervals in one direction, then run skewer through at three evenly spaced intervals in the other direction to finish. Bake for 45 minutes or until mixture has only a slight wobble. Remove tin from oven and allow to cool completely. Then transfer tin to fridge for 2 hours or overnight before serving.
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